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Ricotta Stuffed Portobello Mushrooms w/ Mixed Greens Salad

Prep Time10 minutes
Cook Time15 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Servings: 4 people

Ingredients

Mushrooms:

  • 4 large portobello mushroom caps
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp salt + more to taste
  • 1/4 tsp pepper + more to taste
  • 1 tbsp pesto sauce
  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 4 tbsp fresh basil chopped, divided

Salad:

  • 3 cups mixed greens
  • 1/8 cup sun dried tomatoes in oil or dry
  • 1/2 cup croutons
  • 1/2 cup fresh mozzarella balls
  • 2 tbsp fresh basil chopped
  • Balsamic vinegar drizzled
  • Extra virgin olive oil drizzled

Instructions

  • Preheat grill to medium-high.
  • To wash mushrooms: dampen a paper towl and gently rub outside of mushrooms to clean. Do not immerse in water.
  • Brush mushrooms with 1 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper. Grill, gill side up for 5 minutes. Flip and continue grilling until tender, about 5 more minutes.
  • Meanwhile, in a small bowl, mix pesto, ricotta cheese, parmesan, 2 tbsp fresh basil and salt and pepper to taste.
  • Flip the mushrooms back to gill side up and stuff them with ricotta mixture.
  • Grill additional 5 minutes or until filling is hot.
  • While mushrooms are finishing up, combine salad ingredients.
  • Serve mushrooms with side salad. Garnish with remaining fresh basil and extra drizzle of olive oil.