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

Savor these hearty Portobello mushrooms filled with a luscious blend of creamy ricotta, fresh spinach, and egg whites, accented by a hint of garlic and a sprinkle of Parmesan. This dish delivers a comforting yet nutritious meal, perfect for any time of day, combining rich flavors with a satisfying nutritional profile.

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NUTRITION

436kcal
Protein
35.5g
Fat
20g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx. 140g total)

0.75 cup Part-Skim Ricotta Cheese (160g)

1 cup Fresh Spinach

2 Egg Whites

2 Tbsp Parmesan Cheese

1 Garlic Clove

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PREPARATION

  • 1

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

  • 2

    Clean the Portobello mushrooms by gently removing the stems and wiping the caps with a damp paper towel. Scoop out some of the gills if desired to make more room for the filling.

  • 3

    In a mixing bowl, combine the part-skim ricotta, egg whites, chopped fresh spinach, minced garlic, and 1 tablespoon of Parmesan cheese. Season lightly with salt and pepper.

  • 4

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

  • 5

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Sprinkle the remaining Parmesan cheese on top of each filled mushroom.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the mushrooms are tender and the filling is set and slightly golden on top.

  • 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

Savor these hearty Portobello mushrooms filled with a luscious blend of creamy ricotta, fresh spinach, and egg whites, accented by a hint of garlic and a sprinkle of Parmesan. This dish delivers a comforting yet nutritious meal, perfect for any time of day, combining rich flavors with a satisfying nutritional profile.

NUTRITION

436kcal
Protein
35.5g
Fat
20g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx. 140g total)

0.75 cup Part-Skim Ricotta Cheese (160g)

1 cup Fresh Spinach

2 Egg Whites

2 Tbsp Parmesan Cheese

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

    Clean the Portobello mushrooms by gently removing the stems and wiping the caps with a damp paper towel. Scoop out some of the gills if desired to make more room for the filling.

  • 3

    In a mixing bowl, combine the part-skim ricotta, egg whites, chopped fresh spinach, minced garlic, and 1 tablespoon of Parmesan cheese. Season lightly with salt and pepper.

  • 4

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

  • 5

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Sprinkle the remaining Parmesan cheese on top of each filled mushroom.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the mushrooms are tender and the filling is set and slightly golden on top.

  • 7

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