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 savory medley of earthy Portobello mushrooms filled with a creamy blend of low-fat ricotta, fresh spinach, and a light egg mixture, all enhanced with a hint of garlic and olive oil. This dish marries the robust flavors of the mushroom with the refreshing taste of spinach, creating a balanced and satisfying meal perfect for any time of day.

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NUTRITION

362kcal
Protein
36.4g
Fat
17.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (200g)

1 cup Fresh Spinach (30g)

1/2 cup Low-Fat Ricotta Cheese (124g)

Egg mixture (3 egg whites + 1 whole egg, ~100g total)

1 teaspoon Olive Oil

Garlic Powder (a pinch)

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Gently remove any tough stems from the Portobello mushroom caps and use a spoon to lightly scrape out some of the gills to make room for the filling.

  • 3

    Lightly brush the inside of the mushroom caps with olive oil and season with a pinch of salt, black pepper, and garlic powder.

  • 4

    In a bowl, combine the low-fat ricotta cheese and fresh spinach. Add in the beaten egg mixture (3 egg whites and 1 whole egg) to help bind the filling. Stir well until all ingredients are evenly distributed.

  • 5

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

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper. If desired, sprinkle a little extra garlic powder on top.

  • 7

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

  • 8

    Remove from the oven and allow to cool for a few minutes before serving.

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 savory medley of earthy Portobello mushrooms filled with a creamy blend of low-fat ricotta, fresh spinach, and a light egg mixture, all enhanced with a hint of garlic and olive oil. This dish marries the robust flavors of the mushroom with the refreshing taste of spinach, creating a balanced and satisfying meal perfect for any time of day.

NUTRITION

362kcal
Protein
36.4g
Fat
17.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (200g)

1 cup Fresh Spinach (30g)

1/2 cup Low-Fat Ricotta Cheese (124g)

Egg mixture (3 egg whites + 1 whole egg, ~100g total)

1 teaspoon Olive Oil

Garlic Powder (a pinch)

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Gently remove any tough stems from the Portobello mushroom caps and use a spoon to lightly scrape out some of the gills to make room for the filling.

  • 3

    Lightly brush the inside of the mushroom caps with olive oil and season with a pinch of salt, black pepper, and garlic powder.

  • 4

    In a bowl, combine the low-fat ricotta cheese and fresh spinach. Add in the beaten egg mixture (3 egg whites and 1 whole egg) to help bind the filling. Stir well until all ingredients are evenly distributed.

  • 5

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

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper. If desired, sprinkle a little extra garlic powder on top.

  • 7

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

  • 8

    Remove from the oven and allow to cool for a few minutes before serving.