Ricotta Stuffed Portobello Mushrooms with Lemony Arugula

Ricotta stuffed portobello mushrooms with lemony arugula

Servings: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min

Tags: baked, healthy, starter, vegetarian

Ingredients

• 4.0 unit Portobello mushrooms (Large, stems removed)
• 200.0 g Ricotta cheese
• 50.0 g Parmesan cheese (Grated)
• 2.0 unit Garlic (Cloves, minced)
• 2.0 tbsp Olive oil
• 0.5 tsp Salt (Divided)
• 0.25 tsp Black pepper (Freshly ground, divided)
• 1.0 unit Lemon (Zested and juiced)
• 100.0 g Arugula (rocket)
• 150.0 g Cherry tomatoes (Halved)
• 1.0 tbsp Balsamic vinegar

Instructions

1. Preheat the oven to 200°C (180°C fan).
2. Brush the portobello mushrooms with 1 tablespoon of olive oil, and season with 0.25 teaspoon of salt and a pinch of black pepper. Place them gill side up on a baking tray.
3. In a bowl, mix the ricotta, Parmesan, garlic, lemon zest, 0.25 teaspoon of salt, and a pinch of black pepper. Fill each mushroom cap generously with the ricotta mixture.
4. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is lightly golden on top.
5. While the mushrooms are baking, prepare the salad. In a large bowl, combine the arugula, cherry tomatoes, 1 tablespoon of olive oil, balsamic vinegar, and lemon juice. Toss gently to coat.
6. Season the salad with a pinch of salt and pepper to taste, and adjust the seasoning as needed.
7. Once the mushrooms are done, remove them from the oven and let them cool for a couple of minutes before serving.
8. Plate the stuffed mushrooms alongside the lemony arugula salad. Serve immediately.