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.
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.