By Brady Starr
Preheat your oven to 400°F (200°C).
Clean the portobello mushrooms with a damp paper towel and remove the stems. Drizzle them with 1 tablespoon of olive oil and season with salt and pepper. Place them cap side down on a baking sheet.
In a bowl, combine the ricotta cheese, wilted spinach, and grated Parmesan cheese. Season with a pinch of salt and pepper. Stuff the mixture into the mushroom caps evenly.
Roast the stuffed mushrooms in the preheated oven for 20 minutes or until the mushrooms are tender and the filling is heated through.
While the mushrooms are roasting, prepare the Brussels sprouts. Trim and halve the Brussels sprouts, and toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the Brussels sprouts in the oven for 20 minutes, or until they are golden brown and crispy.
Meanwhile, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the cooked couscous and stir well. Season with salt, pepper, and freshly chopped parsley. Squeeze half of the lemon over the couscous and stir.
Once everything is cooked, serve the ricotta-spinach stuffed portobello mushrooms alongside the garlic-herb couscous and roasted Brussels sprouts. Garnish with additional parsley and lemon wedges if desired.
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By Brady Starr
This Vegetarian Main Course 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 with a damp paper towel and remove the stems. Drizzle them with 1 tablespoon of olive oil and season with salt and pepper. Place them cap side down on a baking sheet.
In a bowl, combine the ricotta cheese, wilted spinach, and grated Parmesan cheese. Season with a pinch of salt and pepper. Stuff the mixture into the mushroom caps evenly.
Roast the stuffed mushrooms in the preheated oven for 20 minutes or until the mushrooms are tender and the filling is heated through.
While the mushrooms are roasting, prepare the Brussels sprouts. Trim and halve the Brussels sprouts, and toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the Brussels sprouts in the oven for 20 minutes, or until they are golden brown and crispy.
Meanwhile, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the cooked couscous and stir well. Season with salt, pepper, and freshly chopped parsley. Squeeze half of the lemon over the couscous and stir.
Once everything is cooked, serve the ricotta-spinach stuffed portobello mushrooms alongside the garlic-herb couscous and roasted Brussels sprouts. Garnish with additional parsley and lemon wedges if desired.
Calories per Serving: 450
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