Creating a GDM-friendly Kitchen

Food for thought

  • Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More
  • Lisa said: Hi Jessica thanks for sharing your experience... Read More
  • Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More
  • Lisa said: So glad you found us! And best wishes with your pregnancy... Read More
  • Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More


Gestational Diabetes Friendly Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Servings: 4 people
Carbohydrate Serves: 2 (if served with corn) per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

I’m travelling in Mexico right now and absolutely love the word for mushrooms – hongos! And while we’re talking about it, the word ‘stuffed’ in any recipe title tends to make me wonder how it’s going to turn out. So in honour of delicious Mexican food and funny Spanish words, how about we rename this recipe, ‘Hongos Rellenos’. Olé! (Main carbohydrate ingredients listed in bold.)


  • 8 large (around 650g/ 23 ounces) flat or Portobello mushrooms
  • Light olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large bunch (about 300g/ 9 ounces) English spinach, trimmed (or use frozen)
  • 250g (1 cup) low-fat ricotta (ricotta will be cooked so pregnancy-safe)
  • 1 tablespoon finely grated lemon rind
  • ½ teaspoon dried oregano
  • 200g/ ~7 ounces tomato, finely chopped
  • 150g/ 5 ounces lean ham, roughly chopped (ham will be cooked so pregnancy-safe) – optional
  • 4 cobs freshly cooked corn (Serving suggestion)

Preheat oven to 180C/ 350 F

Trim stems from mushrooms and finely chop. Heat a non-stick frying pan over medium heat. Spray lightly with oil. Cook onion for 5 minutes, stirring occasionally. Add mushroom stems and cook for another 3 minutes or until soft. Add the garlic and stirring, cook for 1 minute or until fragrant.

Place spinach in a heatproof bowl. Cover with boiling water then set aside for 1 minute. Drain and rinse under cold running water. Squeeze out excess liquid. Chop finely and place back in bowl. Add onion mixture, ricotta, lemon rind, oregano, tomato and ham. Season with pepper.

Line a large baking tray with non-stick baking paper. Put mushrooms, open-side up, on prepared tray. Spoon mixture into each mushroom cup. Cover tray with foil and roast for 15 minutes. Remove foil and roast for another 10 minutes or until soft.

Serving suggestions: Serve with some freshly cooked corn plus either a large green salad or a generous serve of steamed or blanched vegetables. You could also add a piece of grilled meat or tofu for extra protein.

  • Lena west says:

    I just was diagnosed today. I am clueless as to what I can make for dinner.. Needed help! Thank you

Leave a Comment

Your email address will not be published. Required fields are marked *


I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

  • Ingredient search

    Search for recipes by ingredient. Just type your ingredient into the homepage 'Search' box.
  • Getting started

    Getting started with GDM? Check out our 'Eating Well' section for tips on eating right & staying on track. Can you have your cake and eat it too? Find out.
  • First Testimonial

    'I know what you ate last summer...& it didn't give you GDM'. What are some of the myths about getting GDM? Find out in our article.
  • Second Tesimonial

    Don't forget to add your comments to recipes, articles & interviews. My kitchen is your kitchen. I want to hear your thoughts.