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.
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
Preheat your oven to 375°F.
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.
Finely chop the garlic and onion. In a nonstick pan over medium heat, lightly sauté the garlic and onion until fragrant and translucent.
Add the fresh spinach to the pan and cook just until it wilts, about 1-2 minutes. Remove from heat.
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.
Spoon the ricotta-spinach mixture evenly into each Portobello mushroom cap, filling the cavity generously.
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.
Remove from the oven and let cool slightly before serving.