Even if you can’t commit to a completely meatless lifestyle (I can’t), there’s no denying the benefits of simply eating less meat. One of the best “substitutes” I’ve found for meat is portobella mushrooms. Portobellas are naturally low in sodium, fat and cholesterol. They’re also a great source of protein, fiber, and numerous vitamins and minerals. Their meaty texture and undeniable healthiness make them a great meat-free meal option. Next time you’re craving a healthy, meatless meal, try portobellas one of these two ways:
Ricotta and Spinach Stuffed Portobellas
4 large portobello mushroom caps
1 cup low-fat ricotta cheese
2 cups finely chopped fresh spinach
12 finely chopped kalamata olives
1/2 teaspoon Italian seasoning
1 cup marinara sauce
Parmesan cheese
Salt and pepper
Directions:
Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Sprinkle salt and pepper on mushrooms and bake for about 20 minutes. In a bowl, mix ricotta, spinach, olive, and Italian seasoning. Once the mushrooms are ready, evenly fill each with ricotta-spinach mixture and place back in the oven for 10 minutes. Warm marinara in the microwave for 1 minute. Spoon marinara over mushrooms and serve warm.
Italian-Inspired Stuffed Portobellos
8 portobello mushrooms
1 large onion, diced
4 cloves garlic, chopped finely
3/4 cup bread crumbs
1/2 cup feta (or goat) cheese
1/2 cup mozzarella cheese
1/3 cup basil pesto
Salt and pepper
Olive oil
Directions:
Preheat oven to 350°F. Remove mushroom stems from caps; dice and set aside. Brush caps with oil, salt, and pepper. Cook caps in a skillet over a medium flame, about 4 minutes per side. Sauté onions, garlic, and chopped steps for about five minutes. Add breadcrumbs and cook for two more minutes. Remove from heat and add in 1/2 of each type of cheese. Spoon stuffing into caps and top with remaining cheese and pesto. Bake in the preheated oven for 8 minutes.