Description
This almond ricotta stuffed portobello is a nutritious and healthy meal. It takes five minutes to prepare and one single pan.
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 Brussels sprouts, cut in quarters
- salt and pepper
Instructions
- Heat oven to 375F.
- Wash and dry the mushroom, cut the stem, add the smashed garlic clove in the center hole where the stem was, sprinkle with olive oil, salt and dry thyme.
- 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.
- Add the quarters Brussels sprouts to the baking sheet, sprinkle with olive oil and salt, cover loosely with aluminum foil (I usually avoid the aluminum touching the food).
- Put the pan in the oven for 30 minutes. Remove the foil after 20 minutes, and cook uncovered for another 10 minutes.