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 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

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.

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…

Check out the full recipe on the Florida Tomatoes site here.

*This is a sponsored post on behalf of Florida Tomatoes. I was provided with a sampling of tomatoes and compensation to create and share an original recipe.*


  1. Beth @ Tasty Yummies

    Great recipe!! I am in the opposite boat, having moved from NY to CA last month I am realizing just how much I was missing out on every winter. It still hasn’t totally sunk in that I am going to be able to have a garden ALL year long.

  2. Chris

    I was thinking from morning about what gonna to do with the tomato’s in the fridge, finally with your post I got the idea, started to cook the recipe. Keep on sharing :-) Thankss :-)

  3. Pingback: 100 Incredible Summer Recipes with Seasonal Vegetables | Sensual AppealSensual Appeal

Leave a Reply

Your email address will not be published. Required fields are marked *