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BBQ & Grill

Ricotta Stuffed Portobello Mushrooms with Arugula Salad

This easy vegetarian meal gets a double hit of umami from mushrooms and sun-dried tomatoes. Grill some crusty bread, then rub it with garlic and drizzle it with olive oil to serve alongside these stuffed portobello mushrooms.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 large portobello mushroom caps (about 1 pound total), gills removed if desired
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt plus a pinch, divided
  • ½ teaspoon ground pepper plus a pinch, divided
  • 1 cup part-skim ricotta cheese
  • ¼ cup chopped fresh basil, plus more for garnish
  • ¼ cup grated parmesan cheese
  • 3 cups baby arugula
  • ½ cup slivered sun-dried tomatoes
  • 2 tablespoons lemon juice

Directions

  1. Preheat grill to medium-high.
  2. Brush mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Grill, gill-side up, for 5 minutes. Flip and continue grilling until tender, 6 to 10 minutes more.
  3. Meanwhile, mix ricotta, basil, Parmesan and 1/4 teaspoon each salt and pepper in a small bowl.
  4. Transfer the mushrooms to a plate and blot with paper towels to remove any liquid. Mound the ricotta filling in the caps. Grill until the filling is hot, 5 to 7 minutes.
  5. Toss arugula and sun-dried tomatoes in a medium bowl with lemon juice and the remaining 2 tablespoons oil and pinch each of salt and pepper. Serve the salad with the mushrooms. Garnish with more basil, if desired.