Herb-Spinach Stuffed Portobello Mushrooms with Melted Mozzarella

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

Herb-Spinach Stuffed Portobello Mushrooms with Melted Mozzarella

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Melted Mozzarella

Delight in these savory stuffed portobello mushrooms filled with vibrant sautéed spinach, fragrant garlic, and fresh basil, all crowned with a generous layer of melted part-skim mozzarella. Each bite delivers a harmonious blend of earthy, herby flavors paired with creamy, melted cheese perfection – a comforting dish that's as nutritious as it is delicious.

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NUTRITION

521kcal
Protein
35.8g
Fat
31.2g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (200g total)

1 cup Fresh Spinach (30g)

2 Garlic Cloves

1 tbsp Fresh Basil

6 oz Part-Skim Mozzarella Cheese (170g)

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Remove the stems from the portobello mushrooms and gently scrape out the gills to create more room for the filling.

  • 3

    Brush the mushroom caps lightly with olive oil and season with a pinch of salt and black pepper.

  • 4

    In a skillet over medium heat, drizzle a tiny bit of olive oil and sauté minced garlic until fragrant. Add the fresh spinach and cook until wilted, then stir in the chopped basil.

  • 5

    Place the mushrooms on a baking sheet, and spoon the sautéed spinach mixture evenly into each cap.

  • 6

    Top each stuffed mushroom generously with part-skim mozzarella cheese.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

  • 8

    Remove from the oven and let cool slightly before serving.

Herb-Spinach Stuffed Portobello Mushrooms with Melted Mozzarella

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

Herb-Spinach Stuffed Portobello Mushrooms with Melted Mozzarella

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Melted Mozzarella

Delight in these savory stuffed portobello mushrooms filled with vibrant sautéed spinach, fragrant garlic, and fresh basil, all crowned with a generous layer of melted part-skim mozzarella. Each bite delivers a harmonious blend of earthy, herby flavors paired with creamy, melted cheese perfection – a comforting dish that's as nutritious as it is delicious.

NUTRITION

521kcal
Protein
35.8g
Fat
31.2g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (200g total)

1 cup Fresh Spinach (30g)

2 Garlic Cloves

1 tbsp Fresh Basil

6 oz Part-Skim Mozzarella Cheese (170g)

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Remove the stems from the portobello mushrooms and gently scrape out the gills to create more room for the filling.

  • 3

    Brush the mushroom caps lightly with olive oil and season with a pinch of salt and black pepper.

  • 4

    In a skillet over medium heat, drizzle a tiny bit of olive oil and sauté minced garlic until fragrant. Add the fresh spinach and cook until wilted, then stir in the chopped basil.

  • 5

    Place the mushrooms on a baking sheet, and spoon the sautéed spinach mixture evenly into each cap.

  • 6

    Top each stuffed mushroom generously with part-skim mozzarella cheese.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

  • 8

    Remove from the oven and let cool slightly before serving.