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

Delight in these hearty Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, and garlic, lightly bound with an egg white and finished with a drizzle of olive oil. A perfect savory option that balances richness and freshness for a satisfying meal.

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NUTRITION

455kcal
Protein
39.6g
Fat
17.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (approx. 300g total)

1 cup Part-Skim Ricotta Cheese (245g)

2 cups Fresh Spinach (60g total)

1 clove Garlic, minced (3g)

1 tsp Olive Oil (4.5g)

1 large Egg White (33g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly clean the Portobello mushroom caps with a damp cloth and remove the stems to create a cavity for stuffing.

  • 2

    In a small bowl, combine the part-skim ricotta cheese, fresh spinach, minced garlic, and egg white. Stir until the mixture is uniform. Season with a bit of salt and pepper to taste.

  • 3

    Spoon the ricotta and spinach mixture evenly into the cavity of each mushroom cap. Drizzle a teaspoon of olive oil over the stuffed mushrooms.

  • 4

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 5

    Remove from the oven, let cool slightly, and serve warm. Enjoy your delicious and nutrient-rich 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

Delight in these hearty Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, and garlic, lightly bound with an egg white and finished with a drizzle of olive oil. A perfect savory option that balances richness and freshness for a satisfying meal.

NUTRITION

455kcal
Protein
39.6g
Fat
17.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (approx. 300g total)

1 cup Part-Skim Ricotta Cheese (245g)

2 cups Fresh Spinach (60g total)

1 clove Garlic, minced (3g)

1 tsp Olive Oil (4.5g)

1 large Egg White (33g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly clean the Portobello mushroom caps with a damp cloth and remove the stems to create a cavity for stuffing.

  • 2

    In a small bowl, combine the part-skim ricotta cheese, fresh spinach, minced garlic, and egg white. Stir until the mixture is uniform. Season with a bit of salt and pepper to taste.

  • 3

    Spoon the ricotta and spinach mixture evenly into the cavity of each mushroom cap. Drizzle a teaspoon of olive oil over the stuffed mushrooms.

  • 4

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 5

    Remove from the oven, let cool slightly, and serve warm. Enjoy your delicious and nutrient-rich meal!