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Shared By Twosaabsue

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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