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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
- 2/3 cup peas
- ¼ cup chopped fresh basil, plus more for garnish
- ¼ cup grated Parmesan cheese
- 3 cups baby arugula
- ½ cup slivered sun-dried tomatoes
- 2 tablespoons lemon juice
- Pepitas
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