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.