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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
4largeportobello mushroom caps (about 1 pound total), gills removed if desired
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt plus a pinch, divided
½teaspoonground pepper plus a pinch, divided
1cuppart-skim ricotta cheese
¼cupchopped fresh basil, plus more for garnish
¼cupgrated Parmesan cheese
½cupslivered sun-dried tomatoes
2tablespoonslemon juice
DirectionsPreheat 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.Originally appeared: EatingWell Magazine, May 2020
Directions
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.
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.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)259Calories17gFat15gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
