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 bowl of large, meaty Portobello mushrooms filled with a creamy blend of ricotta, spinach, eggs, and Parmesan. This dish combines the earthy flavor of mushrooms with a rich, velvety filling, enhanced by a drizzle of olive oil and a hint of garlic, making it a perfect light meal that's both satisfying and balanced.

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NUTRITION

495kcal
Protein
33.1g
Fat
32.9g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~120g total)

1/2 cup Low-Fat Ricotta Cheese (~124g)

1 cup raw Spinach (~30g)

2 Egg Whites + 1 Whole Egg (≈100g total)

1 tbsp grated Parmesan Cheese (~5g)

1 tbsp Olive Oil (~14g)

1 garlic clove

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 cloth and remove the stems. Using a small spoon, scrape out the gills carefully to make room for the filling.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, raw spinach, egg whites and whole egg, and grated Parmesan. Finely mince the garlic clove and add it to the mixture. Season with salt and pepper to taste.

  • 4

    Spoon the ricotta and spinach mixture evenly into each mushroom cap, packing it gently but firmly.

  • 5

    Drizzle olive oil over the stuffed mushrooms.

  • 6

    Place the mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or 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 a savory bowl of large, meaty Portobello mushrooms filled with a creamy blend of ricotta, spinach, eggs, and Parmesan. This dish combines the earthy flavor of mushrooms with a rich, velvety filling, enhanced by a drizzle of olive oil and a hint of garlic, making it a perfect light meal that's both satisfying and balanced.

NUTRITION

495kcal
Protein
33.1g
Fat
32.9g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~120g total)

1/2 cup Low-Fat Ricotta Cheese (~124g)

1 cup raw Spinach (~30g)

2 Egg Whites + 1 Whole Egg (≈100g total)

1 tbsp grated Parmesan Cheese (~5g)

1 tbsp Olive Oil (~14g)

1 garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Using a small spoon, scrape out the gills carefully to make room for the filling.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, raw spinach, egg whites and whole egg, and grated Parmesan. Finely mince the garlic clove and add it to the mixture. Season with salt and pepper to taste.

  • 4

    Spoon the ricotta and spinach mixture evenly into each mushroom cap, packing it gently but firmly.

  • 5

    Drizzle olive oil over the stuffed mushrooms.

  • 6

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

  • 7

    Remove from the oven and let cool slightly before serving.