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Ricotta-Stuffed Portobello Mushrooms With Arugula Salad

Ingredients

• 4 large portobello mushroom caps (about 1 pound total), gills removed if desired
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt plus a pinch, divided
• ½ teaspoon ground pepper plus a pinch, divided
• 1 cup part-skim ricotta cheese
• ¼ cup chopped fresh basil, plus more for garnish
• ¼ cup grated Parmesan cheese

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