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Almond Ricotta Stuffed Portobello with Brussel Sprouts

Keeping it simple, using available ingredients, this has been my focus lately. This is a nutritious and healthy meal that takes five minutes to prepare and one single pan. I had few items available in the fridge, and juts tried to combine them the best possible way, but had not expectations when it comes to taste. But…

It was delicious!

Almond ricotta and almond cream cheese (I buy the Kite Hill brand from Whole Foods) are some new favorites, not because I try to replace dairy cheese, but because I like the products as it is. Both are super tasty and clean, and even my husband likes them – who is not really a fan of alternative stuff, especially when it comes to cheese. He didn’t even notice that the almond cream cheese we had the other day was not real cheese.

So back to this beautiful, simple and delicious meal, I had one huge Portobello mushroom, about 3oz almond ricotta and a handful of Brussel sprouts. I would say this is a meal for one, but I only had half the mushroom because I’m making a conscious effort lately to stop when I feel I start to get full. Otherwise I can easily overeat when something tastes good. And the recipe…

Almond Ricotta Stuffed Portobello with Brussel Sprouts

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By Claudia Curici Serves: 1-2
Prep Time: 5 minutes Cooking Time: 30 minutes

Ingredients

  • 1 big Portobello mushroom, stem removed (you can use small ones but you will have to adjust portions and cooking time)
  • 3 oz almond ricotta
  • 1 1/2 tsp dry parsley
  • a sprinkle of dry thyme
  • 1 garlic clove, smashed
  • 1 tbsp extra virgin olive oil for the ricotta filling + more for the mushroom and pan
  • about 10 brussel sprouts, cut in quarters
  • salt and pepper

Instructions

1

Heat oven to 375F.

2

Wash and dry the mushroom, cut the stem, add the smashed garlic clove in the center whole where the stem was, sprinkle with olive oil, salt and dry thyme.

3

Make the ricotta filling by mixing almond ricotta, olive oil, dry parsley, a sprinkle of dry thyme, pepper and stuff the concave part of the mushroom. Add to a baking sheet.

4

Add the quarters Brussel sprouts to the baking sheet, sprinkle with olive oil and salt, cover loosely with aluminum foil (I usually avoid the aluminum touching the food).

5

Put the pan in the oven for 30 minutes. Remove the foil after 20 minutes, and cook uncovered for another 10 minutes.

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1 Comment

  • Reply
    Erika
    August 18, 2018 at 1:42 pm

    This 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!

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