Diabetic Low Fat Baked Stuffed Portobello Caps
Indulge in a guilt-free and flavor-packed dish with these Diabetic Low-Fat Baked Stuffed Portobello Caps, a perfect balance of health and taste. These hearty mushrooms are filled with a vibrant medley of sautéed onions, red bell peppers, fresh spinach, and a creamy low-fat ricotta mixture, lightly seasoned with oregano, black pepper, and Parmesan for a burst of savory goodness. Topped with whole wheat breadcrumbs for a crisp, golden finish, this recipe takes just 40 minutes from prep to plate, making it an effortless option for weeknight meals or entertaining. Not only are these stuffed mushrooms low in fat and diabetes-friendly, but they also pack a punch of nutrients while being versatile enough to serve as a delightful main course or a standout side.
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Recipe Information
Ingredients
- 4 large Portobello mushroom caps
- 1 as needed Olive oil spray
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, finely chopped
- 2 cloves Garlic, minced
- 2 cups Spinach, fresh
- 0.5 cup Low-fat ricotta cheese
- 2 tablespoons Parmesan cheese, grated
- 0.25 cup Whole wheat bread crumbs
- 1 teaspoon Dried oregano
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with olive oil.
Gently wipe the portobello mushroom caps clean with a damp paper towel. Remove the stems and scrape out the gills with a spoon to create space for the filling.
Lightly spray both sides of the mushroom caps with olive oil. Place them on the prepared baking sheet with the open side facing up. Set aside.
Heat a non-stick skillet over medium heat and spray lightly with olive oil. Add the chopped onion and red bell pepper, cooking for 4-5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooked vegetables, low-fat ricotta cheese, grated Parmesan cheese, whole wheat bread crumbs, dried oregano, black pepper, and salt. Mix well until everything is evenly combined.
Spoon the filling evenly into the prepared mushroom caps, pressing it down gently to ensure it's compact.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Garnish with freshly chopped parsley before serving, if desired. Serve hot as a main dish or as a side.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 17.6 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2738 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
