Portobello Mushrooms with Crispy Rice-Ricotta Crust, Yellow Pepper Cream, and Lemon Arugula

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the portobello mushrooms on a baking tray, brush them with 1 tablespoon olive oil, season with 1/4 teaspoon salt and a pinch of black pepper, and roast for 10 minutes so they release some of their moisture.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion, half of the garlic, and the yellow bell pepper. Cook for 8 to 10 minutes, stirring, until tender. Add the vegetable broth, sweet paprika, and 1 tablespoon lemon juice; cook 2 minutes more.

3. 3

   Transfer the yellow pepper mixture to a blender or blending cup and puree until smooth. Taste and adjust with a pinch of salt and black pepper. Keep warm.

4. 4

   In a bowl, combine the cooked rice, ricotta, half of the Parmesan, parsley, thyme, the remaining garlic, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and the remaining black pepper. Mix well until you have a compact filling.

5. 5

   Remove the portobellos from the oven and carefully drain any liquid they released. Fill each mushroom with the rice and ricotta mixture, pressing lightly to create a rounded top. Sprinkle with the remaining Parmesan.

6. 6

   Bake again at 220 °C / 425 °F for 15 to 18 minutes, until the filling is set and the top is golden. For extra color, broil for 1 to 2 minutes, watching closely.

7. 7

   In a separate bowl, toss the arugula with the remaining tablespoon of olive oil, a few drops of lemon juice, and a pinch of salt. Toss gently just before serving.

8. 8

   Spread the yellow pepper cream onto plates. Set the baked portobellos on top and finish with the lemony arugula. Serve immediately.