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.

Carolyn Malcoun
Source: EatingWell Magazine, May 2020

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Ingredients

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Directions

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  • Preheat grill to medium-high.

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  • 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.

  • Meanwhile, mix ricotta, basil, Parmesan and 1/4 teaspoon each salt and pepper in a small bowl.

  • 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.

  • 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.

Nutrition Facts

259 calories; protein 12.2g 24% DV; carbohydrates 14.9g 5% DV; exchange other carbs 1; dietary fiber 2.6g 11% DV; sugars 6.6g; fat 17.3g 27% DV; saturated fat 5.4g 27% DV; cholesterol 23.5mg 8% DV; vitamin a iu 849.3IU 17% DV; vitamin c 8.8mg 15% DV; folate 59.7mcg 15% DV; calcium 249.7mg 25% DV; iron 1.3mg 7% DV; magnesium 34.1mg 12% DV; potassium 572.3mg 16% DV; sodium 508.7mg 20% DV.