by isa Podlecki, RD,
Diploma Sport Nutrition IOC
These stuffed mushrooms are a great twist on your typical Italian dish and a perfect way to add some extra vegetables and fibre your day. Feel free to swap in other ingredients based on your personal preference.
6 portobello mushroom caps
1 tsp. (5 mL) canola oil
⅓ cup (75 mL) onion
3 cloves garlic, finely chopped
⅓ cup (75 mL) red pepper, chopped
2 cups (500 mL) baby spinach, chopped
Salt and pepper
¾ cup (175 mL) skim ricotta cheese
½ cup (125 mL) parmesan cheese, shredded
1 large egg
½ cup (125 mL) marinara sauce
4 fresh basil leaves, finely chopped
Crushed red pepper flakes (optional)
Ground turkey (optional)
½ cup (125 mL) mozzarella cheese, shredded
Preheat oven to 400°F. Line a baking sheet with tin foil and lightly spray with oil. Remove stems and scoop out gills from mushrooms. Place on baking sheet, gill side facing upwards.
Heat oil in a skillet or frying pan over medium heat. Add onions and garlic and sauté until lightly brown. Stir in red pepper, salt and pepper. Cook until soft (3-4 minutes). Add spinach until wilted (about 1 minute).
In a medium bowl, mix together ricotta cheese, parmesan cheese, egg and marinara sauce. Add sautéed vegetables, fresh basil and crushed red pepper flakes. Stir together. If adding ground turkey, sauté in frying pan until cooked, then mix with other ingredients. Stuff the mushrooms with the cheese/turkey mixture and sprinkle with mozzarella cheese. Bake for 20-25 minutes.
Lisa Podlecki is a Registered Dietitian and Sports Nutritionist in Edmonton. Lisa loves helping individuals meet their nutrition goals in a healthy and sustainable way and regularly speaks at the Running Room training programs. For more information, visit her website at www.oaktreenutrition.com. (Bio photo: Kaihla Tonai Photography)