Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Enjoy a savory and satisfying dish featuring a meaty Portobello cap filled with a creamy blend of low-fat ricotta, fresh spinach, and fragrant herbs. This dish is baked to perfection with a golden topping of parmesan and a hint of garlic, making it a flavorful option for a balanced meal.

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NUTRITION

493kcal
Protein
44.9g
Fat
24.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (121g)

1 cup Low-Fat Ricotta Cheese (245g)

1 cup Cooked Spinach (180g)

1 Egg White (33g)

0.5 ounce Grated Parmesan Cheese (14g)

1 teaspoon Olive Oil (5g)

1 clove Garlic, minced

1 tablespoon Fresh Herbs (Basil and Dill)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Gently clean the Portobello mushroom cap by wiping it with a damp paper towel. Remove the stem if desired and scrape out a bit of the gills for extra space.

  • 3

    In a bowl, combine the low-fat ricotta cheese, egg white, cooked spinach, minced garlic, and fresh herbs. Mix well until fully incorporated.

  • 4

    Spoon the ricotta-spinach mixture into the mushroom cap, pressing gently to fill the cavity.

  • 5

    Sprinkle the grated Parmesan cheese evenly on top of the stuffing and drizzle with olive oil.

  • 6

    Place the stuffed mushroom on a baking sheet lined with parchment paper and bake in the preheated oven for about 20 minutes, or until the mushroom is tender and the filling is set and slightly golden.

  • 7

    Remove from the oven, let cool for a couple of minutes, and serve warm.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Enjoy a savory and satisfying dish featuring a meaty Portobello cap filled with a creamy blend of low-fat ricotta, fresh spinach, and fragrant herbs. This dish is baked to perfection with a golden topping of parmesan and a hint of garlic, making it a flavorful option for a balanced meal.

NUTRITION

493kcal
Protein
44.9g
Fat
24.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (121g)

1 cup Low-Fat Ricotta Cheese (245g)

1 cup Cooked Spinach (180g)

1 Egg White (33g)

0.5 ounce Grated Parmesan Cheese (14g)

1 teaspoon Olive Oil (5g)

1 clove Garlic, minced

1 tablespoon Fresh Herbs (Basil and Dill)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Gently clean the Portobello mushroom cap by wiping it with a damp paper towel. Remove the stem if desired and scrape out a bit of the gills for extra space.

  • 3

    In a bowl, combine the low-fat ricotta cheese, egg white, cooked spinach, minced garlic, and fresh herbs. Mix well until fully incorporated.

  • 4

    Spoon the ricotta-spinach mixture into the mushroom cap, pressing gently to fill the cavity.

  • 5

    Sprinkle the grated Parmesan cheese evenly on top of the stuffing and drizzle with olive oil.

  • 6

    Place the stuffed mushroom on a baking sheet lined with parchment paper and bake in the preheated oven for about 20 minutes, or until the mushroom is tender and the filling is set and slightly golden.

  • 7

    Remove from the oven, let cool for a couple of minutes, and serve warm.