Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Savor these hearty Portobello mushrooms generously filled with a creamy mix of low-fat ricotta, fluffy egg whites, and fresh spinach, accented by fragrant basil. This dish delivers a balanced blend of protein and subtle earthy flavors, perfect for a satisfying and nutritious dinner.

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NUTRITION

388kcal
Protein
34.5g
Fat
17.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~150g total)

3/4 cup Low-Fat Ricotta Cheese (~187g)

4 large Egg Whites (~120g)

1 cup Fresh Spinach (~30g)

1 tsp Olive Oil (~4.5g)

1 tbsp Fresh Basil, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms and remove the stems. Use a spoon to gently scrape out some of the gills if desired for extra space.

  • 3

    In a bowl, combine the low-fat ricotta, egg whites, fresh spinach (chopped if preferred), and the chopped basil. Season with salt and pepper and mix until evenly blended.

  • 4

    Lightly brush the mushroom caps with olive oil on both sides.

  • 5

    Spoon the ricotta-spinach mixture generously into each mushroom cap, ensuring an even distribution.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven, allow to cool slightly, and serve warm.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Savor these hearty Portobello mushrooms generously filled with a creamy mix of low-fat ricotta, fluffy egg whites, and fresh spinach, accented by fragrant basil. This dish delivers a balanced blend of protein and subtle earthy flavors, perfect for a satisfying and nutritious dinner.

NUTRITION

388kcal
Protein
34.5g
Fat
17.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~150g total)

3/4 cup Low-Fat Ricotta Cheese (~187g)

4 large Egg Whites (~120g)

1 cup Fresh Spinach (~30g)

1 tsp Olive Oil (~4.5g)

1 tbsp Fresh Basil, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms and remove the stems. Use a spoon to gently scrape out some of the gills if desired for extra space.

  • 3

    In a bowl, combine the low-fat ricotta, egg whites, fresh spinach (chopped if preferred), and the chopped basil. Season with salt and pepper and mix until evenly blended.

  • 4

    Lightly brush the mushroom caps with olive oil on both sides.

  • 5

    Spoon the ricotta-spinach mixture generously into each mushroom cap, ensuring an even distribution.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven, allow to cool slightly, and serve warm.