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 and satisfying dish featuring hearty portobello mushroom caps filled with a creamy blend of low-fat ricotta, light mozzarella, fresh spinach, and a hint of egg white for an extra protein boost. Delicately seasoned with garlic, Parmesan, and Italian herbs, this recipe delivers a balanced medley of flavors perfect for a nutritious dinner that supports your fitness goals.

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NUTRITION

307kcal
Protein
28.7g
Fat
13.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 150g each)

1 cup Fresh Spinach

1/2 cup Part-Skim Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese, shredded

1 tablespoon Grated Parmesan Cheese

1 large Egg White

1 clove Garlic

1 teaspoon Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Using a spoon, carefully scrape out some of the gills to create more room for the filling.

  • 3

    Finely mince the garlic and roughly chop the fresh spinach.

  • 4

    In a bowl, combine the part-skim ricotta, shredded mozzarella, grated Parmesan, egg white, garlic, chopped spinach, Italian seasoning, salt, and pepper. Mix until well combined.

  • 5

    Spoon the ricotta and spinach mixture generously into each mushroom cap, ensuring an even distribution.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 18-22 minutes until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven and allow to 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

Enjoy a savory and satisfying dish featuring hearty portobello mushroom caps filled with a creamy blend of low-fat ricotta, light mozzarella, fresh spinach, and a hint of egg white for an extra protein boost. Delicately seasoned with garlic, Parmesan, and Italian herbs, this recipe delivers a balanced medley of flavors perfect for a nutritious dinner that supports your fitness goals.

NUTRITION

307kcal
Protein
28.7g
Fat
13.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 150g each)

1 cup Fresh Spinach

1/2 cup Part-Skim Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese, shredded

1 tablespoon Grated Parmesan Cheese

1 large Egg White

1 clove Garlic

1 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Using a spoon, carefully scrape out some of the gills to create more room for the filling.

  • 3

    Finely mince the garlic and roughly chop the fresh spinach.

  • 4

    In a bowl, combine the part-skim ricotta, shredded mozzarella, grated Parmesan, egg white, garlic, chopped spinach, Italian seasoning, salt, and pepper. Mix until well combined.

  • 5

    Spoon the ricotta and spinach mixture generously into each mushroom cap, ensuring an even distribution.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 18-22 minutes until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven and allow to cool slightly before serving.