Ricotta-Stuffed Portobello Mushrooms with Arugula Salad

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Ricotta cheese

  Whole milk

  1 cup or 248g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Arugula

  Raw

  3 cup or 60g

• Sun-dried tomatoes

  ½ cup or 27g

• Lemon juice

  Raw

  2 tbsp or 30g

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.
6. (source: https://www.eatingwell.com/recipe/279691/ricotta-stuffed-portobello-mushrooms-with-arugula-salad/)

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