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 Portobello mushrooms stuffed with a creamy blend of part-skim ricotta and fresh spinach, accented with a hint of garlic and drizzled with olive oil. This savory dish offers a perfect balance of flavors and textures for a satisfying meal any time of day.

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NUTRITION

422kcal
Protein
35.1g
Fat
17.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup Part-Skim Ricotta Cheese

1 cup Baby Spinach

1 Garlic Clove

1 tsp Olive Oil

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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, lightly scrape out some of the gills to create more room for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese with baby spinach, finely minced garlic, salt, and pepper. Mix until well integrated.

  • 4

    Spoon the ricotta and spinach mixture generously into each mushroom cap.

  • 5

    Drizzle the filled mushrooms with olive oil and place them on a baking sheet lined with parchment paper.

  • 6

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

  • 7

    Remove from the oven and let cool for a few minutes 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 these hearty Portobello mushrooms stuffed with a creamy blend of part-skim ricotta and fresh spinach, accented with a hint of garlic and drizzled with olive oil. This savory dish offers a perfect balance of flavors and textures for a satisfying meal any time of day.

NUTRITION

422kcal
Protein
35.1g
Fat
17.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup Part-Skim Ricotta Cheese

1 cup Baby Spinach

1 Garlic Clove

1 tsp Olive Oil

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, lightly scrape out some of the gills to create more room for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese with baby spinach, finely minced garlic, salt, and pepper. Mix until well integrated.

  • 4

    Spoon the ricotta and spinach mixture generously into each mushroom cap.

  • 5

    Drizzle the filled mushrooms with olive oil and place them on a baking sheet lined with parchment paper.

  • 6

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

  • 7

    Remove from the oven and let cool for a few minutes before serving.