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 hearty yet light dish that features a meaty portobello cap filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, subtly enhanced with garlic and olive oil. This stuffed mushroom delivers satisfying creamy textures, a burst of fresh greens, and a warming aroma perfect for breakfast, lunch, or dinner.

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NUTRITION

573kcal
Protein
39.3g
Fat
17.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (120g)

1 cup Part-Skim Ricotta Cheese (245g)

1 cup Fresh Spinach (30g)

2 large Egg Whites (66g total)

1/2 tablespoon Extra Virgin Olive Oil (7g)

1 Garlic Clove (3g)

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PREPARATION

  • 1

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

  • 2

    Remove the stem from the portobello mushroom and gently scrape out some of the gills to create more space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, and egg whites. Finely mince the garlic clove and add it to the mixture. Drizzle in the olive oil and season with a pinch of salt and pepper.

  • 4

    Spoon the creamy mixture evenly into the mushroom cap, ensuring it fills the cavity.

  • 5

    Place the stuffed mushroom on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the filling is set and the mushroom is tender.

  • 6

    Remove from the oven, allow to cool slightly, and serve warm.

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 hearty yet light dish that features a meaty portobello cap filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, subtly enhanced with garlic and olive oil. This stuffed mushroom delivers satisfying creamy textures, a burst of fresh greens, and a warming aroma perfect for breakfast, lunch, or dinner.

NUTRITION

573kcal
Protein
39.3g
Fat
17.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (120g)

1 cup Part-Skim Ricotta Cheese (245g)

1 cup Fresh Spinach (30g)

2 large Egg Whites (66g total)

1/2 tablespoon Extra Virgin Olive Oil (7g)

1 Garlic Clove (3g)

PREPARATION

  • 1

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

  • 2

    Remove the stem from the portobello mushroom and gently scrape out some of the gills to create more space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, and egg whites. Finely mince the garlic clove and add it to the mixture. Drizzle in the olive oil and season with a pinch of salt and pepper.

  • 4

    Spoon the creamy mixture evenly into the mushroom cap, ensuring it fills the cavity.

  • 5

    Place the stuffed mushroom on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the filling is set and the mushroom is tender.

  • 6

    Remove from the oven, allow to cool slightly, and serve warm.