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Cheese & Spinach Stuffed Portobellos | Blueberry Tart with Walnut Crust

December 21, 2011

With winter upon us and holiday entertaining a must, we have included 2 diabetes friendly recipes sure to make your spirits bright. Both of these recipes can be served to your family any night, doubled for your holiday dinner party or transformed into bite size appetizers for your new year’s bash!

If you love this recipe or have a diabetes friendly recipe that your family enjoys, please post in the comments below or email it to to share with other T1 families! You might even see them appear later on in the blog!


Cheese & Spinach Stuffed Portobellos

This recipe offers the elements of a vegetarian lasagna filling – ricotta, spinach and Parmesan cheese – and nestle them into roasted Portobello mushroom caps.

Serve with a tossed salad and whole-wheat pasta topped with marinara sauce. Make this dish party friendly by using baby Portobello mushrooms or make them into tarts by using chopped mushrooms added to the filling and placing in phyllo cups.

Makes 4 Servings
Active Time: 20 minutes
Total Time: 40 minutes

4 large Portobello mushroom caps
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
1/2 teaspoon Italian seasoning
3/4 cup prepared marinara sauce

Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.

Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/4 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on high until hot, 30 seconds to 1 1/2 minutes.

When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Reviewers recommended doubling the spinach, adding mozzarella with the Parmesan and going easy on the salt if your olives are extra salty

NUTRITION (one serving)
201 calories; 10 g fat ( 5 g sat , 4 g mono ); 28 mg cholesterol; 13 g carbohydrates; 14 g protein; 2 g fiber; 680 mg sodium; 677 mg potassium.

This recipe was adapted from


Blueberry Tart with Walnut Crust

For this tart a few tablespoons of maple syrup or agave nectar sweeten the blueberry topping and round out the flavor of the cream filling. Switch it up by making mini tarts in your muffin pan or simplify it by omitting the crust and serving the berries in a bowl topped with the filling and sprinkled with crushed walnuts.

Makes 12 servings
Active Time: 30 minutes
Total Time: 2 hours (including cooling & chilling time)

1/2 cup walnuts, lightly toasted (see Tip)
1 cup graham cracker crumbs, preferably whole-wheat (see Note)
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt

8 ounces reduced-fat cream cheese, softened
1/4 cup reduced-fat sour cream
1/4 cup pure maple syrup or agave nectar
2 tablespoons pure maple syrup or agave nectar
2 cups fresh blueberries

Crust: Preheat oven to 325°F. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

Filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Make ahead and refrigerate for up to 1 day. To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

NUTRITION (one serving)
177 calories; 11 g fat ( 4 g sat , 3 g mono ); 18 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 138 mg sodium; 103 mg potassium.

This recipe was adapted from


To learn more about the JDRF Dallas chapter, visit our JDRF Dallas website!

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