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 dish featuring hearty portobello mushrooms generously filled with a creamy blend of low-fat ricotta, fresh spinach, and a light egg white infusion. This dish is a comforting balance of earthy, fresh flavors with a creamy, velvety texture, making it perfect for any mealtime.

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NUTRITION

419kcal
Protein
35.8g
Fat
16.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (≈200g total)

1 cup Fresh Spinach (30g)

1 cup Low-Fat Ricotta Cheese (250g)

1 large Egg White (33g)

1 clove Garlic

1 tablespoon Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms with a damp paper towel and remove the stems.

  • 3

    In a small bowl, combine the low-fat ricotta cheese, fresh spinach, and egg white. Finely mince the garlic and chop the fresh basil, then add them to the mixture. Season with salt and pepper.

  • 4

    Spoon the ricotta and spinach mixture evenly into the cavity of each portobello mushroom cap.

  • 5

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 6

    Bake in the preheated oven for about 20-25 minutes, until the mushrooms have softened and the filling is warmed through.

  • 7

    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 dish featuring hearty portobello mushrooms generously filled with a creamy blend of low-fat ricotta, fresh spinach, and a light egg white infusion. This dish is a comforting balance of earthy, fresh flavors with a creamy, velvety texture, making it perfect for any mealtime.

NUTRITION

419kcal
Protein
35.8g
Fat
16.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (≈200g total)

1 cup Fresh Spinach (30g)

1 cup Low-Fat Ricotta Cheese (250g)

1 large Egg White (33g)

1 clove Garlic

1 tablespoon Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms with a damp paper towel and remove the stems.

  • 3

    In a small bowl, combine the low-fat ricotta cheese, fresh spinach, and egg white. Finely mince the garlic and chop the fresh basil, then add them to the mixture. Season with salt and pepper.

  • 4

    Spoon the ricotta and spinach mixture evenly into the cavity of each portobello mushroom cap.

  • 5

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 6

    Bake in the preheated oven for about 20-25 minutes, until the mushrooms have softened and the filling is warmed through.

  • 7

    Remove from the oven and let cool slightly before serving.