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 these hearty, savory stuffed Portobello mushrooms filled with a creamy blend of ricotta, egg whites, melted mozzarella and Parmesan, tossed with vibrant spinach and fragrant garlic. This dish offers a delightful mix of textures and flavors, making it perfect for breakfast, lunch, or dinner while keeping your macros in check.

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NUTRITION

727kcal
Protein
61.6g
Fat
34g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushroom caps

1 cup part-skim ricotta cheese

4 large egg whites

1 cup cooked spinach

2 tbsp grated Parmesan cheese

1 oz shredded part-skim mozzarella cheese

1 tsp olive oil

1 clove minced garlic

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently remove the stems from the Portobello mushrooms and scrape out the gills if desired.

  • 2

    Brush the mushroom caps lightly with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet, gill side up.

  • 3

    In a bowl, combine the ricotta cheese, egg whites, cooked spinach, minced garlic, Parmesan, and mozzarella. Season the mixture with salt and pepper to taste, stirring until well blended.

  • 4

    Spoon the ricotta-spinach mixture evenly into the mushroom caps, filling them generously.

  • 5

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

  • 6

    Remove from the oven and let cool slightly before serving. Enjoy warm as a hearty meal fit for breakfast, lunch, or dinner.

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 these hearty, savory stuffed Portobello mushrooms filled with a creamy blend of ricotta, egg whites, melted mozzarella and Parmesan, tossed with vibrant spinach and fragrant garlic. This dish offers a delightful mix of textures and flavors, making it perfect for breakfast, lunch, or dinner while keeping your macros in check.

NUTRITION

727kcal
Protein
61.6g
Fat
34g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushroom caps

1 cup part-skim ricotta cheese

4 large egg whites

1 cup cooked spinach

2 tbsp grated Parmesan cheese

1 oz shredded part-skim mozzarella cheese

1 tsp olive oil

1 clove minced garlic

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently remove the stems from the Portobello mushrooms and scrape out the gills if desired.

  • 2

    Brush the mushroom caps lightly with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet, gill side up.

  • 3

    In a bowl, combine the ricotta cheese, egg whites, cooked spinach, minced garlic, Parmesan, and mozzarella. Season the mixture with salt and pepper to taste, stirring until well blended.

  • 4

    Spoon the ricotta-spinach mixture evenly into the mushroom caps, filling them generously.

  • 5

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

  • 6

    Remove from the oven and let cool slightly before serving. Enjoy warm as a hearty meal fit for breakfast, lunch, or dinner.