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




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

1 stuffed mushroom & 1/2 cup salad
259 calories; protein 12.2g; carbohydrates 14.9g; dietary fiber 2.6g; sugars 6.6g; fat 17.3g; saturated fat 5.4g; cholesterol 23.5mg; vitamin a iu 849.3IU; vitamin c 8.8mg; folate 59.7mcg; calcium 249.7mg; iron 1.3mg; magnesium 34.1mg; potassium 572.3mg; sodium 508.7mg.