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 these hearty Portobello mushrooms generously filled with a creamy blend of part-skim ricotta, nutrient-packed spinach, and a touch of parmesan. A drizzle of olive oil and aromatic garlic elevate this dish into a warm, comforting meal that's perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

531kcal
Protein
38.1g
Fat
22.6g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (~300g)

1 cup Part-Skim Ricotta Cheese (~245g)

1 cup Fresh Spinach

1/4 cup Grated Parmesan Cheese

1 Garlic Clove

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Remove the stems from the Portobello mushrooms and gently scrape out some of the gills to create more space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach (roughly chopped), grated parmesan, and a minced garlic clove. Mix until well combined.

  • 4

    Lightly brush the mushroom caps with olive oil and season with a pinch of salt and freshly ground pepper.

  • 5

    Spoon the ricotta and spinach mixture evenly into each mushroom cap.

  • 6

    Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and 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 these hearty Portobello mushrooms generously filled with a creamy blend of part-skim ricotta, nutrient-packed spinach, and a touch of parmesan. A drizzle of olive oil and aromatic garlic elevate this dish into a warm, comforting meal that's perfect for any time of day.

NUTRITION

531kcal
Protein
38.1g
Fat
22.6g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (~300g)

1 cup Part-Skim Ricotta Cheese (~245g)

1 cup Fresh Spinach

1/4 cup Grated Parmesan Cheese

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Remove the stems from the Portobello mushrooms and gently scrape out some of the gills to create more space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach (roughly chopped), grated parmesan, and a minced garlic clove. Mix until well combined.

  • 4

    Lightly brush the mushroom caps with olive oil and season with a pinch of salt and freshly ground pepper.

  • 5

    Spoon the ricotta and spinach mixture evenly into each mushroom cap.

  • 6

    Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and let cool slightly before serving.