Spinach and Ricotta Stuffed Mushrooms
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
– 12 large portobello mushrooms, stems removed
– 1 cup fresh spinach, finely chopped
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese, low-fat
– 1 clove garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1 tablespoon fresh parsley, chopped (for garnish) 
Nutritional Information (per serving):
Calories: 220
Protein: 18g
Fat: 15g
Carbohydrates: 6g
Fiber: 3g
Net Carbs: 3g
Micronutrients:
Calcium: 300mg
Iron: 3mg
Vitamin A: 1500IU
Vitamin C: 15mg
Magnesium: 40mg
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
4. In a mixing bowl, combine ricotta cheese, shredded mozzarella, cooked spinach, salt, black pepper, and nutmeg. Mix until well combined.
5. Stuff each portobello mushroom cap with the spinach and ricotta mixture, pressing down gently to ensure it’s packed.
6. Arrange the stuffed mushrooms on a baking sheet, and bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are slightly golden.
7. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
This nutritious breakfast option provides a satisfying dish rich in protein and healthy fats, while being low in carbohydrates, making it suitable for those managing diabetes. Enjoy this flavorful and wholesome way to start your day.
