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. Source: EatingWell Magazine, May 2020

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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; 17.3 g total fat; 5.4 g saturated fat; 24 mg cholesterol; 509 mg sodium. 572 mg potassium; 14.9 g carbohydrates; 2.6 g fiber; 7 g sugar; 12.2 g protein; 849 IU vitamin a iu; 9 mg vitamin c; 60 mcg folate; 250 mg calcium; 1 mg iron; 34 mg magnesium;