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 these hearty portobello mushrooms filled with a creamy spinach-ricotta blend accented with egg white and Parmesan cheese. A savory, satisfying dish that's perfect for dinner.

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NUTRITION

431kcal
Protein
36.9g
Fat
16.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach Leaves

1 Egg White

2 cloves Garlic, minced

2 tbsp Grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms and remove the stems. Use a spoon to scrape out a bit of the gills if desired for more space.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach, egg white, minced garlic, and grated Parmesan. Season the mixture lightly with salt and pepper.

  • 4

    Spoon the ricotta mixture generously into each mushroom cap, ensuring an even fill.

  • 5

    Drizzle the stuffed mushrooms with extra virgin olive oil.

  • 6

    Place the mushrooms on a baking sheet and bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the filling is set.

  • 7

    Remove from the oven and serve warm.

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 these hearty portobello mushrooms filled with a creamy spinach-ricotta blend accented with egg white and Parmesan cheese. A savory, satisfying dish that's perfect for dinner.

NUTRITION

431kcal
Protein
36.9g
Fat
16.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach Leaves

1 Egg White

2 cloves Garlic, minced

2 tbsp Grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms and remove the stems. Use a spoon to scrape out a bit of the gills if desired for more space.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach, egg white, minced garlic, and grated Parmesan. Season the mixture lightly with salt and pepper.

  • 4

    Spoon the ricotta mixture generously into each mushroom cap, ensuring an even fill.

  • 5

    Drizzle the stuffed mushrooms with extra virgin olive oil.

  • 6

    Place the mushrooms on a baking sheet and bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the filling is set.

  • 7

    Remove from the oven and serve warm.