Cooking Steps

1. 

   Prepare Ingredients

   Preheat oven to 425ºF. Remove cream cheese from refrigerator and let soften at room temperature—this makes it easier to mix into the filling in Step 4. Rinse parsley and finely chop leaves, discarding stems. Halve lemon. Using a spoon, scoop out and discard portobello gills and stems, then wipe caps clean with a damp paper towel.

2. 

   Roast Portobellos

   Arrange portobellos scooped-side up on a baking sheet, spacing apart as much as possible. Drizzle over 1½ tablespoons olive oil and season with ½ teaspoon salt and pepper as desired. Roast until mushrooms are tender, about 15 minutes. Set aside.

3. 

   Cook Sausage

   While mushrooms roast, pat sausage dry with paper towel. Heat 1 teaspoon olive oil in a medium pan over medium heat. When oil is shimmering, add sausage and cook, breaking up, until browned, 5-7 minutes. Add white wine and cook until fragrant, 2-3 minutes more. Remove pan from heat. Using a slotted spoon, transfer sausage to a large bowl, discarding any juices left behind in pan.

4. 

   Make Filling and Stuff Portobellos

   Add ricotta, cream cheese, half of Parmesan, and half of parsley to bowl with sausage and stir to combine. Once roasted, transfer portobellos to a plate, and carefully pour off any excess liquid from baking sheet (don't forget: It'll still be hot!). Return portobellos to sheet, scooped-side up. Spoon in sausage filling and sprinkle over remaining Parmesan. Return to oven and bake until cheese is golden, about 10 minutes.

5. 

   Make Salad

   While stuffed portobellos bake, in a separate large bowl, whisk together juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add arugula to bowl with dressing and toss to coat. Use remaining lemon to brighten a glass of water.

6. 

   Plate Portobellos

   Divide sausage-stuffed portobellos between serving plates and garnish with remaining parsley. Serve with arugula salad, and drizzle balsamic glaze over everything. Dig in!