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Stuffed Portobello Mushrooms with Spinach and Ricotta – Diabetes-Friendly Vegetarian Dinner

This low-carb, diabetes-friendly dinner is perfect for those looking for a hearty, vegetarian option. These stuffed Portobello mushrooms are filled with a creamy blend of ricotta cheese, spinach, and fresh herbs, creating a flavorful and satisfying meal.



Ingredients

  • Large Portobello mushrooms: 4, cleaned and stems removed
  • Ricotta cheese: 1 cup
  • Fresh spinach: 1 cup, chopped
  • Parmesan cheese: ¼ cup, grated
  • Garlic: 2 cloves, minced
  • Olive oil: 1 tablespoon
  • Fresh basil or parsley: 2 tablespoons, chopped
  • Salt and pepper: To taste
  • Cherry tomatoes: For garnish (optional)

Instructions

  1. Prepare the mushrooms: Preheat the oven to 375°F (190°C). Lightly brush the Portobello mushrooms with olive oil and place them on a baking sheet.
  2. Make the filling: In a bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, salt, and pepper. Mix well until smooth.
  3. Stuff the mushrooms: Spoon the ricotta filling into each mushroom cap, spreading it evenly. Top with a sprinkle of additional Parmesan if desired.
  4. Bake: Place the baking sheet in the oven and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.
  5. Serve: Garnish with fresh basil or parsley and cherry tomatoes for added color. Serve warm and enjoy a delicious, diabetes-friendly meal.


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