These tomato, arugula and ricotta salata stuffed portobellos are a delicious side dish.

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.

Tomato, arugula and ricotta salata stuffed portobellos
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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…

stuffed portobello mushrooms

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…

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Tomato Arugula Salad Stuffed Mushrooms

Servings: 2 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Arugula tomato and ricotta salata stuffed portobello mushrooms.
This simple dish highlights the flavor of fresh tomatoes and can serve as a vegetarian appetizer or a side dish.


  • 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


  • Preheat oven to 400F.
  • Place Portobello caps on baking sheet and drizzle with 1 tablespoon of olive oil and salt & pepper.
  • Roast for about 15 minutes, until the water has evaporated out of the mushrooms. Remove from oven and set aside.
  • In a small bowl, combine the chopped tomato, shallots, remaining olive oil, vinegar and more salt & pepper to taste.
  • Evenly divide the arugula on top of each mushroom cap and top with the tomato mixture.
  • Place the shavings of ricotta salata on top of the tomatoes and garnish with additional salt & pepper and/or olive oil if desired.


Serving: 1SERVINGCalories: 162kcalCarbohydrates: 7gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 14mgPotassium: 491mgFiber: 2gSugar: 5gVitamin A: 631IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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