Stuffed Portobello Mushrooms with Blueberry Balsamic Glaze

Stuffed Portobello Mushrooms with Blueberry Balsamic Glaze

Stuffed portabello mushrooms

serves 4

  • 4 large portobello mushrooms
  • 15 oz. whole milk ricotta cheese
  • 1 tsp minced garlic
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 12 oz. jar roasted red peppers
  • 4 oz. crumbled blue cheese
  • baby spinach leaves
  • Himalayan sea salt to taste

For the glaze:

  • 1 pint blueberries
  • 1/2 cup balsamic vinegar
  • 1 tbsp corn starch
  • 2 tbsp natural grape jelly, no preservatives or high fructose corn syrup

Preheat oven to 375 degrees. Combine blueberries, corn starch, balsamic vinegar and corn starch in a blender or food processor until well blended, set aside. Brush outside of mushrooms with olive oil and place gill side up on a rimmed baking sheet lined with foil. Mix ricotta cheese, minced garlic, oregano, basil, and sea salt. Layer each mushroom with 1/4 cup of the ricotta mixture. Place 1-2 red peppers and a few spinach leaves on each mushroom. Layer each mushroom again with ricotta mixture. Dice leftover red peppers, about 1/2 cup, and top each mushroom with the red pepper and blue cheese crumbles. Bake for 20 minutes and serve immediately.

Nutritional Information: Total Calories 365, Total Fat 23g, Carbohydrates 19g, Sugars 10g, Dietary Fiber 2g, Protein 21g, Sodium 504mg, good source of manganese, vitamin A, and vitamin C, good source of calcium, copper, selenium, phosphorous, vitamin C, vitamin D, and riboflavin

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