Vegetables
Tomato Arugula and Ricotta Salata Stuffed Portobellos
These tomato, arugula and ricotta salata stuffed portobellos are a delicious side dish. So apparently April is fresh Florida tomato
- Serves 2 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
So apparently April is fresh Florida tomato month.
Make that reason #456098567 why we should’ve never moved back to NY from Florida.
But since we did, April also marks approximately 6 months since I’ve bitten into a decent tomato. So you can probably imagine my reaction when asked to partner with Florida Tomatoes to come up with a recipe highlighting them.
Um, yes please.
I thought about roasting them, pureeing them, somehow turning them into a dessert even, but at the end of the day, I just got really excited about the possibility of a fresh tomato that actually tasted good and didn’t travel 5,000 miles to get to my kitchen.
So I went with simple. Dressed with some olive oil and balsamic vinegar, stuffed inside a roasted portobello mushroom and topped with some sharp ricotta salata. Thinking about it now, they’d be even better topped with a dollop of fresh arugula pesto. Next time…
It was like I time warped into August through a tomato. If only I could somehow figure out how to do that with this weather…
Recipe
Tomato Arugula Salad Stuffed Mushrooms
This simple dish highlights the flavor of fresh tomatoes and can serve as a vegetarian appetizer or a side dish.
- Serves 2 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Ingredients
- 1 large ripe tomato (chopped)
- 2 portobello mushroom caps (cleaned & stems removed)
- 2 tablespoons extra virgin olive oil (divided)
- Salt & pepper to taste
- 1 tablespoon minced shallots
- 1/2 tablespoon balsamic vinegar
- 1/2 cup baby arugula
- Ricotta salata (shaved with a vegetable or cheese peeler, as much as desired)
Instructions
- 1
Preheat oven to 400F.
- 2
Place Portobello caps on baking sheet and drizzle with 1 tablespoon of olive oil and salt & pepper.
- 3
Roast for about 15 minutes, until the water has evaporated out of the mushrooms. Remove from oven and set aside.
- 4
In a small bowl, combine the chopped tomato, shallots, remaining olive oil, vinegar and more salt & pepper to taste.
- 5
Evenly divide the arugula on top of each mushroom cap and top with the tomato mixture.
- 6
Place the shavings of ricotta salata on top of the tomatoes and garnish with additional salt & pepper and/or olive oil if desired.
Nutrition
- Serving1 SERVING
- Calories162 kcal
- Carbohydrates7 g
- Protein3 g
- Fat14 g
- Saturated Fat2 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat10 g
- Trans Fat0.01 g
- Sodium14 mg
- Potassium491 mg
- Fiber2 g
- Sugar5 g
- Vitamin A631 IU
- Vitamin C10 mg
- Calcium20 mg
- Iron1 mg
