Ricotta-Stuffed Portobello Mushrooms With Arugula Salad | Recipe Cloud App

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