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 the earthy flavors of a large Portobello mushroom stuffed with a creamy, spinach and ricotta mixture, enhanced with a hint of garlic and a sprinkle of Parmesan. This recipe offers a satisfying blend of textures and tastes perfect for breakfast, lunch, or dinner, balancing light freshness with rich, savory notes.

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NUTRITION

407kcal
Protein
33.1g
Fat
22g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (~120g)

1 cup Fresh Spinach (~30g)

1/2 cup Part-Skim Ricotta Cheese (~124g)

2 Egg Whites (~66g)

1 tsp Olive Oil (~5g)

1/4 cup Grated Parmesan Cheese (~25g)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Gently wipe the Portobello mushroom clean and remove the stem. With a spoon, scrape out some of the gills to create space for the filling.

  • 3

    In a small bowl, combine the part-skim ricotta, egg whites, and grated Parmesan. Finely mince the garlic and add it to the mixture along with a pinch of salt and pepper.

  • 4

    Rinse the fresh spinach and roughly chop it. Stir the spinach into the ricotta mixture until evenly distributed.

  • 5

    Heat the olive oil in a small skillet over medium heat. Sauté the spinach for about 1-2 minutes just until it softens slightly, then mix it into the filling, if preferred warm.

  • 6

    Fill the Portobello mushroom cap with the ricotta and spinach mixture, pressing it in gently until the cap is well-stuffed.

  • 7

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for about 20 minutes, or until the mushroom is tender and the filling is heated through.

  • 8

    Optionally, finish under the broiler for 1-2 minutes to lightly brown the top.

  • 9

    Remove from the oven, let cool briefly, 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

Savor the earthy flavors of a large Portobello mushroom stuffed with a creamy, spinach and ricotta mixture, enhanced with a hint of garlic and a sprinkle of Parmesan. This recipe offers a satisfying blend of textures and tastes perfect for breakfast, lunch, or dinner, balancing light freshness with rich, savory notes.

NUTRITION

407kcal
Protein
33.1g
Fat
22g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (~120g)

1 cup Fresh Spinach (~30g)

1/2 cup Part-Skim Ricotta Cheese (~124g)

2 Egg Whites (~66g)

1 tsp Olive Oil (~5g)

1/4 cup Grated Parmesan Cheese (~25g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Gently wipe the Portobello mushroom clean and remove the stem. With a spoon, scrape out some of the gills to create space for the filling.

  • 3

    In a small bowl, combine the part-skim ricotta, egg whites, and grated Parmesan. Finely mince the garlic and add it to the mixture along with a pinch of salt and pepper.

  • 4

    Rinse the fresh spinach and roughly chop it. Stir the spinach into the ricotta mixture until evenly distributed.

  • 5

    Heat the olive oil in a small skillet over medium heat. Sauté the spinach for about 1-2 minutes just until it softens slightly, then mix it into the filling, if preferred warm.

  • 6

    Fill the Portobello mushroom cap with the ricotta and spinach mixture, pressing it in gently until the cap is well-stuffed.

  • 7

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for about 20 minutes, or until the mushroom is tender and the filling is heated through.

  • 8

    Optionally, finish under the broiler for 1-2 minutes to lightly brown the top.

  • 9

    Remove from the oven, let cool briefly, and serve warm.