This recipe was actually inspired after I had made baked stuffed eggplant (which I will also be posting soon). It awed me how easy it was to make and how delicious it was. It made me think this must be possible with other vegetables too.
And voila, I decided to make healthy stuffed mushrooms which I am so excited to share with you!
I’ve become particularly interested in eating more plant based meals for a variety of reasons. It’s been fun experimenting and there are so many recipes which genuinely make me feel full and satisfied. My healthy stuffed mushrooms recipe is one of them.
How to Use Mushrooms as a Meat Replacement
It might not seem obvious at first to use mushrooms as a meat replacement. They work really well because they take on almost a meaty, dense texture when cooked. I find that portobello mushrooms are one of the best mushrooms to use as a meat substitute and make great vegan burgers as well.
That’s why I’ve chosen portobello mushrooms for this recipe. They are low in calories, have a delicious umami taste, and make a great base for the stuffing this recipe calls for. However, they aren’t high in protein which is why this recipe adds in spinach and cheese. You can also enjoy this healthy stuffed mushroom meal with some grains or beans to boost the overall protein content.
Healthy Stuffed Mushrooms Recipe
AuthorHonestly FitnessPreheat your oven to 450 degrees Fahrenheit.
Grab 4 medium sized portobello mushrooms. Put them on a baking tray, gill side up, drizzle with olive oil, salt and pepper. Bake for 25-mins.
While those are cooking, make your stuffing! Blend 1 cup of spinach, 1/4 cup Parmesan, 1 cup ricotta, 1tsp mural of flavor seasoning or Italian seasoning, 1tsp salt and 2 olives (optional but adds a yummy and salty flavor).
Once mushrooms have baked, add a small amount of marinara to each (1tbsp) and then scoop some of your filling on top. Add some mozzarella if you wish.
Bake for an additional 5-10 minutes or until warmed through.
Eat and enjoy!
Ingredients
Directions
Preheat your oven to 450 degrees Fahrenheit.
Grab 4 medium sized portobello mushrooms. Put them on a baking tray, gill side up, drizzle with olive oil, salt and pepper. Bake for 25-mins.
While those are cooking, make your stuffing! Blend 1 cup of spinach, 1/4 cup Parmesan, 1 cup ricotta, 1tsp mural of flavor seasoning or Italian seasoning, 1tsp salt and 2 olives (optional but adds a yummy and salty flavor).
Once mushrooms have baked, add a small amount of marinara to each (1tbsp) and then scoop some of your filling on top. Add some mozzarella if you wish.
Bake for an additional 5-10 minutes or until warmed through.
Eat and enjoy!
5 Yummy Ways to Enjoy Your Stuffed Mushrooms
- On their own! These stuffed mushrooms are incredibly filling and I often eat them on their own.
- With a side of soup. Tomato soup would be a delicious soup to enjoy alongside these stuffed mushrooms.
- With some garlic toasted almond flour bread. Simply make a garlic butter paste, spread it on top of your sliced almond flour bread, and broil for a couple of minutes. Mmmm!
- You can make a big leafy salad. You can add pumpkin seeds to boost the protein count of your salad.
- Some high-fiber pasta could be great to toss in with cut up stuffed mushrooms!
I hope you enjoy this recipe as much as I do. It’s a no frills meal that can easily be made vegan. It only really requires a food processor and an oven. It’s literally so easy to make and you can always watch me making them on my Instagram stories highlight.
Please comment below if you make my healthy stuffed portobello mushrooms or consider tagging me in your Instagram photo so I can share it!
Honestly yours,
Alice
Thank you for always supporting me! For more Honestly Fitness, check out my Instagram, Facebook, Twitter & Pinterest, and don’t forget to subscribe to my newsletter!
No Comments