This easy vegetarian meal gets a double hit of umami from mushrooms and sun-dried tomatoes.
Brush mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.
Grill, gill-side up, for 5 minutes.
Flip and continue grilling until tender, 6 to 10 minutes more.
Meanwhile, mix ricotta, basil, Parmesan and 1/4 teaspoon each salt and pepper in a small bowl.
Transfer the mushrooms to a plate and blot with paper towels to remove any liquid.
Mound the ricotta filling in the caps.
Grill until the filling is hot, 5 to 7 minutes.
Serve the salad with the mushrooms.
Garnish with more basil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
