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 twist on stuffed mushrooms with this nutrient-packed recipe featuring large Portobello caps filled with a creamy blend of low-fat ricotta, fresh spinach, and tender chicken, all brightened up with a hint of garlic and Italian herbs. Perfectly balanced for a satisfying lunch or dinner.

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NUTRITION

396kcal
Protein
54.1g
Fat
9.9g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushroom caps (160g total)

1/2 cup low-fat ricotta cheese (125g)

1 cup chopped fresh spinach (30g)

3 ounces skinless cooked chicken breast (85g)

2 egg whites (66g)

1 garlic clove, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly clean the Portobello mushrooms and remove the stems.

  • 2

    In a bowl, combine the low-fat ricotta cheese, chopped spinach, shredded chicken breast, egg whites, and minced garlic.

  • 3

    Season the mixture with Italian seasoning, salt, and pepper. Mix well until evenly incorporated.

  • 4

    Spoon the filling generously into each Portobello mushroom cap, pressing lightly to fill all crevices.

  • 5

    Place the stuffed mushrooms on a parchment-lined baking sheet and bake for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 6

    Serve warm as a nutrient-dense meal for breakfast, lunch, or dinner.

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 twist on stuffed mushrooms with this nutrient-packed recipe featuring large Portobello caps filled with a creamy blend of low-fat ricotta, fresh spinach, and tender chicken, all brightened up with a hint of garlic and Italian herbs. Perfectly balanced for a satisfying lunch or dinner.

NUTRITION

396kcal
Protein
54.1g
Fat
9.9g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushroom caps (160g total)

1/2 cup low-fat ricotta cheese (125g)

1 cup chopped fresh spinach (30g)

3 ounces skinless cooked chicken breast (85g)

2 egg whites (66g)

1 garlic clove, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly clean the Portobello mushrooms and remove the stems.

  • 2

    In a bowl, combine the low-fat ricotta cheese, chopped spinach, shredded chicken breast, egg whites, and minced garlic.

  • 3

    Season the mixture with Italian seasoning, salt, and pepper. Mix well until evenly incorporated.

  • 4

    Spoon the filling generously into each Portobello mushroom cap, pressing lightly to fill all crevices.

  • 5

    Place the stuffed mushrooms on a parchment-lined baking sheet and bake for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 6

    Serve warm as a nutrient-dense meal for breakfast, lunch, or dinner.