Spinach and Ricotta Stuffed Portobello Mushrooms

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

Spinach and Ricotta Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Spinach and Ricotta Stuffed Portobello Mushrooms

Enjoy a hearty dish featuring large, meaty Portobello mushrooms generously filled with a creamy blend of low-fat ricotta, cottage cheese, and fresh spinach. Enhanced with a hint of garlic and a drizzle of olive oil, this recipe is perfect for a balanced dinner that is as nutritious as it is satisfying.

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NUTRITION

332kcal
Protein
34.2g
Fat
14.2g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup fresh Spinach

1/2 cup low-fat Ricotta Cheese

1/2 cup low-fat Cottage Cheese

1 large Egg White

1 clove Garlic, minced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Use a spoon to lightly scrape out some of the gills to create more space for the filling.

  • 3

    In a small bowl, combine the low-fat ricotta cheese, low-fat cottage cheese, and egg white. Mix in the minced garlic.

  • 4

    Heat the olive oil in a skillet over medium heat. Add the fresh spinach and sauté for about 1-2 minutes until wilted. Stir the spinach into the cheese mixture.

  • 5

    Spoon the cheese and spinach mixture evenly into the cavity of each mushroom cap.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 18-22 minutes, until the mushrooms are tender and the filling is warmed through.

  • 7

    Remove from oven, let cool slightly, and enjoy your nutritious, protein-packed meal.

Spinach and Ricotta Stuffed Portobello Mushrooms

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

Spinach and Ricotta Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Spinach and Ricotta Stuffed Portobello Mushrooms

Enjoy a hearty dish featuring large, meaty Portobello mushrooms generously filled with a creamy blend of low-fat ricotta, cottage cheese, and fresh spinach. Enhanced with a hint of garlic and a drizzle of olive oil, this recipe is perfect for a balanced dinner that is as nutritious as it is satisfying.

NUTRITION

332kcal
Protein
34.2g
Fat
14.2g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup fresh Spinach

1/2 cup low-fat Ricotta Cheese

1/2 cup low-fat Cottage Cheese

1 large Egg White

1 clove Garlic, minced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Use a spoon to lightly scrape out some of the gills to create more space for the filling.

  • 3

    In a small bowl, combine the low-fat ricotta cheese, low-fat cottage cheese, and egg white. Mix in the minced garlic.

  • 4

    Heat the olive oil in a skillet over medium heat. Add the fresh spinach and sauté for about 1-2 minutes until wilted. Stir the spinach into the cheese mixture.

  • 5

    Spoon the cheese and spinach mixture evenly into the cavity of each mushroom cap.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 18-22 minutes, until the mushrooms are tender and the filling is warmed through.

  • 7

    Remove from oven, let cool slightly, and enjoy your nutritious, protein-packed meal.