This almond ricotta stuffed portobello is roasted on one sheet pan with Brussels sprouts for a simple, satisfying meal for one. The mushroom becomes tender and savory, the almond ricotta stays creamy, and the Brussels sprouts develop lightly caramelized edges. Naturally dairy-free and plant-based, it takes only a few minutes to prepare and about 30 minutes in the oven.
A simple plant-based meal for one
Some of the best meals come together from a few ingredients already in the refrigerator. I made this recipe with one large portobello mushroom, a small amount of almond ricotta, and a handful of Brussels sprouts, without expecting much — and the combination turned out to be surprisingly satisfying.
Everything cooks together on one sheet pan, so preparation takes only a few minutes, and cleanup is minimal. It works well for lunch or a light dinner, especially when you want a proper homemade meal without making several portions.
Almond ricotta makes a creamy, dairy-free filling
Almond ricotta is one of those dairy-free products I enjoy for what it is, rather than simply as a replacement for cheese. It’s creamy, slightly tangy, and pairs especially well with earthy mushrooms, garlic, parsley, and thyme.
I originally made this recipe with Kite Hill almond ricotta, but you can use another plain, unsweetened almond-based ricotta that you enjoy. The filling stays soft and creamy while the portobello roasts underneath it.
How to make this one-sheet-pan meal
Remove the stem from the portobello, season the mushroom, and place a smashed garlic clove in the center. Mix the almond ricotta with olive oil, parsley, thyme, and black pepper, then spoon it into the mushroom.
Add the quartered Brussels sprouts to the same pan, season them with olive oil and salt, and loosely cover the pan for the first part of cooking. Removing the foil for the final 10 minutes allows the vegetables to develop more color.
For more ways to use almond ricotta, try my Mini Bella Mushrooms Stuffed with Almond Ricotta and Oregano or Almond Ricotta and Kale Salad.
For more recipes with almond ricotta, try my Mini Bella Mushrooms Stuffed with Almond Ricotta and Oregano and Easy Almond Ricotta and Kale Salad.
If you love roasted Brussels sprouts and easy, plant-based meals, try this Sheet Pan Brussels Sprouts and Sweet Potato Wedges.
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Almond Ricotta Stuffed Portobello with Brussels Sprouts
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan
Description
This savory portobello mushroom is filled with creamy, herbed almond ricotta and roasted alongside Brussels sprouts. Made on one sheet pan in about 35 minutes, it’s a simple dairy-free, plant-based meal for one.
Ingredients
- 1 large portobello mushroom, stem removed
- 1 garlic clove, smashed
- Extra-virgin olive oil, for the mushroom and baking sheet
- Salt, to taste
- A sprinkle of dried thyme
- 3 ounces (85 grams) almond ricotta
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons dried parsley
- Freshly ground black pepper, to taste
- About 10 Brussels sprouts, quartered
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushroom and dry it well. Remove the stem and place the smashed garlic clove in the opening left by the stem. Drizzle the mushroom with olive oil and season with salt and dried thyme.
- In a small bowl, combine the almond ricotta, 1 tablespoon olive oil, dried parsley, a sprinkle of dried thyme, and black pepper. Spoon the filling into the concave side of the mushroom, then place it on an oiled baking sheet.
- Add the quartered Brussels sprouts to the same baking sheet. Drizzle them with olive oil, season with salt, and toss to coat.
- Loosely cover the baking sheet with aluminum foil, avoiding direct contact with the food when possible (you can also place parchment paper in between). Bake for 20 minutes.
- Remove the foil and bake uncovered for another 10 minutes, or until the mushroom is tender and the Brussels sprouts are cooked and lightly browned. Serve warm.
Notes
This recipe makes one generous serving.
If using smaller portobello mushrooms, divide the filling between them and adjust the cooking time as needed.
Use a plain, unsweetened almond ricotta without added savory flavors.
5 Comments
Julie M.
August 3, 2021 at 11:04 pmThis sound delicious! I’m new to learning about lectins – I thought almonds were high in them unless skinned? Is the cream cheese processed in a way that reduces lectins? Thanks.
Claudia
August 4, 2021 at 2:39 amHi Julie, this cream cheese is made with blanched almonds. In general, a way to recognize almond products that are made without the skin is the color. If they are white(ish), they are made of blanched almonds, if they have brown speckles or are darker in color, they are made with whole almonds. There is an article – all about almonds – on the website if you need more details.
Rebecca
November 7, 2020 at 6:13 pmI had no idea almond ricotta would taste so good, slathered a thin layer of pesto on top also. Was incredible. Thanks again.
Claudia
November 8, 2020 at 5:49 amHi Rebecca, I had the same reaction, I didn’t expect to be that good. <3
Erika
August 18, 2018 at 1:42 pmThis is such a beautiful and satisfying meatless meal! I used the Kite Hill chive almond “cream cheese” since my store was out of the ricotta. This will be on my regular dinner rotation. Thanks!