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 twist on a classic vegetarian dish with these hearty Portobello mushrooms filled with a creamy ricotta and spinach mixture. A delightful balance of earthy mushroom flavor complemented by garlicky spinach and a touch of egg white, all lightly drizzled with olive oil. Perfect as a comforting breakfast, lunch, or dinner that satisfies your protein needs while keeping calories in check.

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NUTRITION

412kcal
Protein
35.2g
Fat
18.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

3/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Cooked Spinach

1 large Egg White

1 Garlic Clove

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out the gills using a spoon if desired for extra space for the filling.

  • 3

    In a small bowl, combine the ricotta cheese, cooked spinach, and egg white. Mince the garlic clove finely and add it to the mixture. Season with a pinch of salt and pepper.

  • 4

    Place the mushroom caps on a baking tray lined with parchment paper. Drizzle the inside of each mushroom with olive oil.

  • 5

    Spoon the ricotta and spinach mixture evenly into each mushroom cap, ensuring they are well filled.

  • 6

    Bake in the preheated oven for 18-20 minutes until the mushrooms are tender and the filling is set.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy warm as a nourishing meal any time of day.

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 twist on a classic vegetarian dish with these hearty Portobello mushrooms filled with a creamy ricotta and spinach mixture. A delightful balance of earthy mushroom flavor complemented by garlicky spinach and a touch of egg white, all lightly drizzled with olive oil. Perfect as a comforting breakfast, lunch, or dinner that satisfies your protein needs while keeping calories in check.

NUTRITION

412kcal
Protein
35.2g
Fat
18.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

3/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Cooked Spinach

1 large Egg White

1 Garlic Clove

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out the gills using a spoon if desired for extra space for the filling.

  • 3

    In a small bowl, combine the ricotta cheese, cooked spinach, and egg white. Mince the garlic clove finely and add it to the mixture. Season with a pinch of salt and pepper.

  • 4

    Place the mushroom caps on a baking tray lined with parchment paper. Drizzle the inside of each mushroom with olive oil.

  • 5

    Spoon the ricotta and spinach mixture evenly into each mushroom cap, ensuring they are well filled.

  • 6

    Bake in the preheated oven for 18-20 minutes until the mushrooms are tender and the filling is set.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy warm as a nourishing meal any time of day.