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 and savory stuffed Portobello mushrooms filled with a creamy blend of part-skim ricotta, egg whites, and fresh spinach, accented by a hint of garlic. With a satisfying balance of flavors and a delicate texture, it’s a nutritious option perfect for any meal.

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NUTRITION

446kcal
Protein
43.9g
Fat
16.7g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

2 pieces Portobello Mushrooms (242g total)

1 cup Part-Skim Ricotta Cheese (245g)

3 Egg Whites (approx. 100g)

1 cup Fresh Spinach (30g)

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out some of the gills to create space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese, egg whites, and fresh spinach. Mince the garlic clove finely and add it along with salt and pepper to taste. Mix well until evenly combined.

  • 4

    Place the mushroom caps on a baking tray lined with parchment paper, gill side up.

  • 5

    Spoon the ricotta and spinach mixture into each mushroom cap, ensuring they are generously filled.

  • 6

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

  • 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 these hearty and savory stuffed Portobello mushrooms filled with a creamy blend of part-skim ricotta, egg whites, and fresh spinach, accented by a hint of garlic. With a satisfying balance of flavors and a delicate texture, it’s a nutritious option perfect for any meal.

NUTRITION

446kcal
Protein
43.9g
Fat
16.7g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

2 pieces Portobello Mushrooms (242g total)

1 cup Part-Skim Ricotta Cheese (245g)

3 Egg Whites (approx. 100g)

1 cup Fresh Spinach (30g)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out some of the gills to create space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese, egg whites, and fresh spinach. Mince the garlic clove finely and add it along with salt and pepper to taste. Mix well until evenly combined.

  • 4

    Place the mushroom caps on a baking tray lined with parchment paper, gill side up.

  • 5

    Spoon the ricotta and spinach mixture into each mushroom cap, ensuring they are generously filled.

  • 6

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

  • 7

    Remove from the oven and let cool slightly before serving.