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.