Preheat oven to 350 degrees F. 2. In a food processor, blend Temp Tee Whipped Cream Cheese, roasted red peppers and roasted garlic until smooth. Add salt to taste. 3. Spread cream cheese mixture evenly on matzo. 4. In a medium sauté pan heat 1 Tablespoon olive oil over medium high heat. Add mushrooms to the pan with a pinch of salt, oregano and red chili pepper flakes and sauté until soft, about 5 minutes. 5. Spread mushrooms evenly on matzo. 6. Bake on a foil lined cookie sheet until hot, about 5 minutes. 7. Meanwhile, whisk together 1 Tablespoons olive oil, lemon juice and salt and pepper to taste. Toss arugula in olive oil mixture and place on cooked matzo. 8. Serve immediately!