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Day 1 Dinner: Portobello Mushrooms + Ricotta, Parmesan & Fresh Herbs

Prep Time:

10 minutes

Cook Time:

15-20 minutes

Serves:

1

Level:

Beginner

About the Recipe

Savory Portobello mushrooms baked to perfection and filled with a creamy ricotta-Parmesan mixture infused with fresh herbs. Paired with tender steamed broccoli drizzled with butter, this meal is comforting, nutrient-rich, and easy to prepare.

Ingredients

Stuffed Portobello Mushrooms:

  • 2 large Portobello mushrooms, cleaned and stems removed

  • ½ cup ricotta cheese (whole milk preferred)

  • 2 tablespoons grated Parmesan cheese

  • 1 tablespoon fresh parsley, finely chopped (or ½ teaspoon dried parsley)

  • 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)

  • 1 small garlic clove, minced (optional)

  • 1 tablespoon olive oil

  • Sea salt and freshly ground black pepper, to taste


Steamed Broccoli:

  • 1 cup broccoli florets

  • 1 tablespoon butter (grass-fed preferred)

  • Pinch of sea salt

Preparation

Stuffed Portobello Mushrooms:

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

  2. Prepare Mushrooms: Brush both sides of the Portobello mushrooms with olive oil and season with salt and pepper. Place them gill-side up on the baking sheet.

  3. Prepare Filling: In a bowl, combine ricotta, Parmesan, parsley, thyme, and minced garlic (if using). Mix well and season lightly with salt and pepper.

  4. Stuff Mushrooms: Spoon the ricotta mixture evenly into the mushroom caps.

  5. Bake Mushrooms: Bake for 15-18 minutes until mushrooms are tender and the filling is heated through. For a golden crust, broil for the last 2 minutes.


Steamed Broccoli:

  1. Steam Broccoli: Place broccoli florets in a microwave-safe dish with 2 tablespoons water. Cover and microwave for 3-4 minutes until tender and bright green.

  2. Add Butter: Drain excess water, then toss broccoli with butter and a pinch of sea salt.


Tips to Make it Even Easier:

  • Pre-Cut & Pre-Washed Veggies: Use pre-washed broccoli florets and pre-cleaned Portobello mushrooms to save prep time.

  • Mix Filling in Advance: Prepare ricotta and herb filling ahead of time and store in the fridge for quick stuffing.

  • Batch Steam Broccoli: Steam a large batch of broccoli and reheat portions for quick sides throughout the week.


Simple Flavor Boost Options (Optional):

  • Sun-Dried Tomato & Basil Mix: Add finely chopped sun-dried tomatoes and fresh basil to the ricotta mixture for a sweet, tangy twist.

  • Pesto Drizzle (Nut-Free): Drizzle stuffed mushrooms with a sugar-free, nut-free pesto after baking for added herbaceous depth.

  • Lemon Zest & Chili Flakes: Sprinkle fresh lemon zest and a pinch of red pepper flakes over the mushrooms for brightness and heat.

  • Truffle Butter Finish: Melt a small amount of truffle butter over the mushrooms after baking for a luxurious earthy flavor.

  • Crispy Parmesan Topping: Mix a little extra Parmesan with almond flour, sprinkle over mushrooms, and broil for a crispy topping.

  • Roasted Garlic Butter for Broccoli: Mix roasted garlic into melted butter and drizzle over broccoli for a rich, flavorful side.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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