Portobello Mushroom Pizzas with Arugula Salad

Name: Portobello Mushroom Pizzas with Arugula Salad
Ingredients: 8 large portobello mushroom caps (about 4 oz. each), gills removed (see Tip); 2 tablespoons olive oil plus 1 tsp., divided; ½ teaspoon ground pepper, divided; ½ cup pizza or tomato sauce; 2 cups lightly packed baby spinach, chopped; ½ cup sun-dried tomatoes (about 8), chopped; 1 (14 ounce) can artichoke hearts, rinsed and chopped; ½ cup shredded part-skim mozzarella cheese; ¼ cup crumbled feta cheese; ½ teaspoon dried Italian seasoning; 1 tablespoon lemon juice; 2 cups lightly packed baby arugula; ¼ cup fresh basil leaves, thinly sliced