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 meal featuring meaty Portobello mushrooms generously filled with a creamy ricotta and spinach mixture, enhanced with aromatic garlic and a hint of onion. Perfectly balanced for a light yet protein-packed meal that works for breakfast, lunch, or dinner.

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NUTRITION

414kcal
Protein
32g
Fat
17.2g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (240g total)

3/4 cup Part-Skim Ricotta Cheese (186g)

1 cup Fresh Spinach

1 Egg White

1 Garlic Clove

1/4 Small Onion

Salt, Pepper, and Oregano to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and, if desired, scrape out the gills to create more space for the filling.

  • 3

    Finely chop the garlic and onion. In a nonstick pan over medium heat, lightly sauté the garlic and onion until fragrant and translucent.

  • 4

    Add the fresh spinach to the pan and cook just until it wilts, about 1-2 minutes. Remove from heat.

  • 5

    In a mixing bowl, combine the sautéed garlic, onion, and spinach with the ricotta cheese and egg white. Season with salt, pepper, and a pinch of oregano. Mix until well incorporated.

  • 6

    Spoon the ricotta-spinach mixture evenly into each Portobello mushroom cap, filling the cavity generously.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is slightly set.

  • 8

    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

Enjoy a savory and satisfying meal featuring meaty Portobello mushrooms generously filled with a creamy ricotta and spinach mixture, enhanced with aromatic garlic and a hint of onion. Perfectly balanced for a light yet protein-packed meal that works for breakfast, lunch, or dinner.

NUTRITION

414kcal
Protein
32g
Fat
17.2g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (240g total)

3/4 cup Part-Skim Ricotta Cheese (186g)

1 cup Fresh Spinach

1 Egg White

1 Garlic Clove

1/4 Small Onion

Salt, Pepper, and Oregano to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and, if desired, scrape out the gills to create more space for the filling.

  • 3

    Finely chop the garlic and onion. In a nonstick pan over medium heat, lightly sauté the garlic and onion until fragrant and translucent.

  • 4

    Add the fresh spinach to the pan and cook just until it wilts, about 1-2 minutes. Remove from heat.

  • 5

    In a mixing bowl, combine the sautéed garlic, onion, and spinach with the ricotta cheese and egg white. Season with salt, pepper, and a pinch of oregano. Mix until well incorporated.

  • 6

    Spoon the ricotta-spinach mixture evenly into each Portobello mushroom cap, filling the cavity generously.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is slightly set.

  • 8

    Remove from the oven and let cool slightly before serving.