My husband and I have a standing joke about vegetarian meals. I usually will ask for a vegetarian meal at medical meetings or awards dinners when my only other choice is beef. The joke is that 90% of the time the main vegetarian dish will be a portobello mushroom. Apparently the chefs can’t see past the mushroom when designing a meal of vegetables. I know that they want a “meaty” substitute but vegetarian cuisine can star any number of delicious option besides the “meaty” mushroom.
That being said, I’m bringing you a stuffed portobello mushroom to Fiesta Friday. 😉
I was craving pizza, lasagna, pasta, and all things Italian. I had arugula in the crisper that had to be eaten and these gorgeous mushrooms. The mushrooms are stuffed with a ricotta and sun-dried tomato base and topped with arugula pesto and parmesan. I have seen arugula pesto recipes but I had never tried one. I was pleasantly surprised at the fresh taste of this pesto and I will definitely make it again. I think it would make a great base for a salad dressing too.
Arugula Pesto Stuffed Portobello
1 portobello per person
1/2 cup ricotta cheese
1/4 cup sun-dried tomatoes, diced
2 teaspoons dried oregano
1 teaspoon crushed fennel seed
2 cloves garlic
3 oz parmesan cheese divided
2 cups arugula
2 tablespoons lemon or plain extra virgin olive oil
1/2 cup marinara sauce
Dash of salt and pepper to taste
Make pesto by combing arugula, olive oil, garlic, 2 oz shredded Parmesan and olive oil in a food processor until almost smooth. Adjust salt and set aside. Clean mushrooms, remove stem and scrape out gills. Stir tomatoes into ricotta. Add oregano and crushed fennel seeds. Fill the base of the mushroom with ricotta filling and spoon pesto over ricotta. Sprinkle remaining Parmesan over pesto. Bake in a covered dish at 350 F degrees for 35 minutes. Remove cover and bake until cheese is golden brown. I added a tablespoon of marinara sauce to each for color and served more on the side.