By Brady Starr
Preheat your oven to 400°F (200°C).
Clean the portobello mushrooms by wiping them with a damp paper towel, and remove the stems. Place them gill side up on a baking sheet lined with parchment paper.
In a medium bowl, mix the ricotta cheese, wilted baby spinach, and a pinch of salt and pepper together. Fill each portobello mushroom with an even amount of the ricotta-spinach mixture.
Sprinkle the stuffed mushrooms with grated parmesan cheese and a drizzle of olive oil. Set aside.
Trim the ends of the Brussels sprouts and cut them in half. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a separate baking sheet.
Roast the Brussels sprouts in the oven for 25-30 minutes until they are golden brown and crispy, tossing halfway through.
Add the stuffed mushrooms to the oven in the last 15 minutes of the Brussels sprouts' cooking time.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a small pan over medium heat. Add minced garlic (2 cloves) and sauté until fragrant.
Add cooked whole wheat couscous to the pan, along with lemon zest, the juice of half the lemon, chopped parsley, and salt and pepper to taste. Stir to combine and heat through.
Remove the Brussels sprouts and stuffed mushrooms from the oven. Serve the stuffed mushrooms on a plate alongside the garlic-herb couscous and roasted Brussels sprouts.
Garnish with extra lemon wedges and freshly chopped parsley, if desired.
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By Brady Starr
This Vegetarian Main Course Healthy recipe is ready in 45 minutes and features Large portobello mushrooms, Ricotta cheese, Baby spinach (wilted) and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Clean the portobello mushrooms by wiping them with a damp paper towel, and remove the stems. Place them gill side up on a baking sheet lined with parchment paper.
In a medium bowl, mix the ricotta cheese, wilted baby spinach, and a pinch of salt and pepper together. Fill each portobello mushroom with an even amount of the ricotta-spinach mixture.
Sprinkle the stuffed mushrooms with grated parmesan cheese and a drizzle of olive oil. Set aside.
Trim the ends of the Brussels sprouts and cut them in half. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a separate baking sheet.
Roast the Brussels sprouts in the oven for 25-30 minutes until they are golden brown and crispy, tossing halfway through.
Add the stuffed mushrooms to the oven in the last 15 minutes of the Brussels sprouts' cooking time.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a small pan over medium heat. Add minced garlic (2 cloves) and sauté until fragrant.
Add cooked whole wheat couscous to the pan, along with lemon zest, the juice of half the lemon, chopped parsley, and salt and pepper to taste. Stir to combine and heat through.
Remove the Brussels sprouts and stuffed mushrooms from the oven. Serve the stuffed mushrooms on a plate alongside the garlic-herb couscous and roasted Brussels sprouts.
Garnish with extra lemon wedges and freshly chopped parsley, if desired.
Calories per Serving: 450
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