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

Savor the earthy goodness of a large Portobello mushroom filled with a velvety blend of part-skim ricotta, lightly sautéed spinach and garlic, enriched with fluffy egg whites and a melty hint of mozzarella. This dish marries rich textures with vibrant flavors for a comforting yet protein-packed meal.

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NUTRITION

412kcal
Protein
35g
Fat
25.6g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello mushroom cap (~121g)

1 cup fresh spinach

0.5 cup part-skim ricotta cheese

3 egg whites

0.25 cup shredded low-moisture part-skim mozzarella

1 tsp olive oil

1 clove minced garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Carefully remove the stem from the Portobello mushroom and gently scrape out some of the gills if desired for extra room in the cap.

  • 3

    In a small pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, then add the spinach and cook until just wilted. Remove from heat.

  • 4

    In a mixing bowl, combine the part-skim ricotta, egg whites, shredded mozzarella, and the sautéed spinach and garlic. Season with salt and pepper.

  • 5

    Spoon the ricotta mixture evenly into the mushroom cap, ensuring it's well-stuffed.

  • 6

    Place the stuffed mushroom on a baking sheet and bake for 20-25 minutes, or until the filling is set and the top is slightly golden.

  • 7

    Let cool slightly 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

Savor the earthy goodness of a large Portobello mushroom filled with a velvety blend of part-skim ricotta, lightly sautéed spinach and garlic, enriched with fluffy egg whites and a melty hint of mozzarella. This dish marries rich textures with vibrant flavors for a comforting yet protein-packed meal.

NUTRITION

412kcal
Protein
35g
Fat
25.6g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello mushroom cap (~121g)

1 cup fresh spinach

0.5 cup part-skim ricotta cheese

3 egg whites

0.25 cup shredded low-moisture part-skim mozzarella

1 tsp olive oil

1 clove minced garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Carefully remove the stem from the Portobello mushroom and gently scrape out some of the gills if desired for extra room in the cap.

  • 3

    In a small pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, then add the spinach and cook until just wilted. Remove from heat.

  • 4

    In a mixing bowl, combine the part-skim ricotta, egg whites, shredded mozzarella, and the sautéed spinach and garlic. Season with salt and pepper.

  • 5

    Spoon the ricotta mixture evenly into the mushroom cap, ensuring it's well-stuffed.

  • 6

    Place the stuffed mushroom on a baking sheet and bake for 20-25 minutes, or until the filling is set and the top is slightly golden.

  • 7

    Let cool slightly before serving.