4 - 6 Portobello Mushrooms
1 Cup Arugula
8 - 10 Sun-dried Tomatoes
8 - 10 Kalamata Olives (Sliced)
1 Cup Crumbled Goat Feta
1 Jalapeno Sliced (Seeds Removed)
Arugula Pesto
Handful of Basil
1/2 cup Sunflower Seeds
3 Cups Arugula
2 Garlic Cloves
1/3 Cup Extra Virgin Olive Oil
Himalayan Salt to taste (approximately 1/2 Tsp)
Combine all ingredients for the pesto into a food processor or blender and process until desired texture. I prefer mine a bit crunchy! Then add a dollop of the pesto to the mushroom and spread. Add some arugula leaves, the sun-dried tomatoes, kalamata olives, jalapeno slices and sprinkle with crumbled goat feta cheese. Place on a sheet pan and bake in a preheated 375 F oven for 25 - 30 mins.
Combine all ingredients for the pesto into a food processor or blender and process until desired texture. I prefer mine a bit crunchy! Then add a dollop of the pesto to the mushroom and spread. Add some arugula leaves, the sun-dried tomatoes, kalamata olives, jalapeno slices and sprinkle with crumbled goat feta cheese. Place on a sheet pan and bake in a preheated 375 F oven for 25 - 30 mins.