This yummy recipe is inspired by this one over at Simply Quinoa. The protein serving is split between quinoa and ricotta.
This uses a modification of my Pesto Ricotta made with plant-based ricotta. I am a fan of Kite Hill ricotta which I buy at Whole Foods Market, but you could also make your own plant-based ricotta. There’s a recipe for a cashew based one here. Or if you eat dairy, you could use dairy ricotta and use twice as much.
Stuffed Portobello Mushrooms
Each Serving (2 Mushrooms) Contains:
- 1 Veggie Serving
- 1 Protein
- 1 Fat
- 4 large portobello mushrooms (about 15 oz raw, stems removed)
- For filling:
- 1/2 of an onion, diced
- Mushroom stems
- 2 large handfuls of spinach, rinsed
- 1 garlic clove, minced
Protein & Fat
- 0.5 oz pine nuts (1 fat serving)
- 0.5 oz olive oil (1 fat serving)
- 2 oz plant-based ricotta (1 protein serving)
- Note: plant-based ricotta made with nuts is 2oz per protein serving. If you are using dairy ricotta you can have 4oz per serving.
- 4 oz cooked quinoa (1 protein serving)
- Fresh basil (1 large bunch or about 2 oz)
- Juice from half a lemon
- 1 garlic clove
- 2 tsp nutritional yeast (optional)
- 1/4 teaspoon salt
- Marinara sauce (check that it’s sugar-free!)
- Oregano, or fresh basil to garnish
- Make the pesto ricotta by pulsing ingredients in a food processor.
- Cook quinoa according to package directions.
- Preheat the oven to 400 degrees.
- Carefully remove the stems (but do not throw them away!) of the portobellos and spray lightly with oil. Sprinkle with salt and pepper.
- Place the portobellos on a baking sheet lined with parchment paper, cap side up so that released moisture doesn’t pool inside the mushroom.
- Roast the mushrooms at 400 degrees for 10-15 minutes.
- Dice the portobello stems. They will be part of the filling.
- In a nonstick skillet sprayed with a tiny bit of oil, sauté the diced onions and portobello stems for 5 minutes over medium heat.
- Add the garlic and spinach, and cook until the garlic is fragrant and the spinach is wilted, about 1 minute. Remove from the heat so as not to overcook the spinach.
- Weigh the cooked veggie mixture, divide by 2, and note this veggie weight to keep track the veggie amount so far.
- Stir together the veggies, quinoa, and ricotta mixture to make the filling .
- Remove the mushrooms from the oven and weigh two of them. Add this amount to the previously noted veggie weight. This is your veggie weight so far per serving.
- Divide the filling equally to fill the mushrooms.
- Return to the oven for about 5 minutes to warm the filling.
- Add marinara sauce to serve. Add enough to reach your veggie quota. You also have 2 oz of marinara that you could count as a condiment.
Note: Two of these filled mushrooms equal one serving.