YOUR SOLIN GENERATED RECIPE
Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese
Savor the earthy richness of a large Portobello mushroom loaded with a vibrant filling of baby spinach, creamy goat cheese, and protein-packed egg whites, accented with garlic and fresh herbs. This dish offers a delightful balance of textures and flavors—from the tender, juicy mushroom cap to the smooth, tangy filling—making it an ideal option for a nutritious dinner that satisfies both your palate and your macro goals.
INGREDIENTS
1 large Portobello mushroom cap (120g)
2 cups baby spinach (60g)
3 oz goat cheese (84g)
4 egg whites (approx. 132g)
1 tsp olive oil
1 garlic clove
2 tbsp mixed fresh herbs (basil, thyme, parsley)
Salt and pepper to taste
PREPARATION
Preheat your oven to 375°F.
Gently clean the Portobello mushroom cap, remove the stem and scrape out a bit of the gills to create more space for the filling.
Chop the garlic finely and roughly chop the mixed fresh herbs.
In a bowl, combine the baby spinach, crumbled goat cheese, egg whites, garlic, and herbs. Season the mixture with a pinch of salt and pepper.
Drizzle olive oil over the mushroom cap and place it gill side up on a baking sheet lined with parchment paper.
Spoon the spinach and goat cheese mixture evenly into the cavity of the mushroom cap, pressing lightly to fill.
Bake in the preheated oven for about 20-25 minutes, or until the filling is set and the mushroom is tender.
Remove from the oven and let cool slightly before serving.