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 flavor of large portobello mushrooms filled with a creamy blend of part-skim ricotta cheese, fresh spinach, and aromatic garlic. This dish offers a vibrant mix of textures and a satisfying balance of rich protein and low carbohydrates, perfect for a hearty dinner that aligns with clean eating goals.

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NUTRITION

442kcal
Protein
36.5g
Fat
25.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach (chopped)

1 clove Garlic (minced)

1 tsp Olive Oil

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, remove the stems, and scrape out the gills if desired for a smoother filling.

  • 3

    In a small bowl, combine the ricotta cheese, chopped spinach, and minced garlic. Season the mixture with a pinch of salt and pepper.

  • 4

    Drizzle the interior of each mushroom with olive oil and then spoon the ricotta and spinach mixture evenly into the mushroom caps.

  • 5

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the mushrooms are tender and the filling is warmed through.

  • 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

Savor the earthy flavor of large portobello mushrooms filled with a creamy blend of part-skim ricotta cheese, fresh spinach, and aromatic garlic. This dish offers a vibrant mix of textures and a satisfying balance of rich protein and low carbohydrates, perfect for a hearty dinner that aligns with clean eating goals.

NUTRITION

442kcal
Protein
36.5g
Fat
25.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach (chopped)

1 clove Garlic (minced)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms with a damp cloth, remove the stems, and scrape out the gills if desired for a smoother filling.

  • 3

    In a small bowl, combine the ricotta cheese, chopped spinach, and minced garlic. Season the mixture with a pinch of salt and pepper.

  • 4

    Drizzle the interior of each mushroom with olive oil and then spoon the ricotta and spinach mixture evenly into the mushroom caps.

  • 5

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the mushrooms are tender and the filling is warmed through.

  • 7

    Remove from the oven and let cool slightly before serving.