Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Enjoy these hearty Portobello mushrooms filled with a creamy herb-infused ricotta and spinach mixture, accented by a touch of extra protein from a whole egg. The earthy flavors of the mushrooms combined with the fresh spinach and aromatic garlic create a savory dish that’s perfect for any meal.

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NUTRITION

466kcal
Protein
36.1g
Fat
26.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (200g total)

1 cup Low-Fat Ricotta Cheese (245g)

1 Large Egg

1 cup Fresh Spinach

1 tsp Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Using a spoon, scoop out some of the gill to create space for the filling.

  • 3

    In a bowl, combine the low-fat ricotta, fresh spinach, and minced garlic. Crack the egg into the mixture and stir until well incorporated. Season with salt and pepper.

  • 4

    Drizzle a little olive oil on the mushroom caps and place them on the prepared baking sheet.

  • 5

    Spoon the ricotta-spinach mixture generously into each mushroom cap, ensuring an even filling.

  • 6

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

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your warm, herb-infused stuffed Portobello mushrooms!

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Enjoy these hearty Portobello mushrooms filled with a creamy herb-infused ricotta and spinach mixture, accented by a touch of extra protein from a whole egg. The earthy flavors of the mushrooms combined with the fresh spinach and aromatic garlic create a savory dish that’s perfect for any meal.

NUTRITION

466kcal
Protein
36.1g
Fat
26.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (200g total)

1 cup Low-Fat Ricotta Cheese (245g)

1 Large Egg

1 cup Fresh Spinach

1 tsp Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Using a spoon, scoop out some of the gill to create space for the filling.

  • 3

    In a bowl, combine the low-fat ricotta, fresh spinach, and minced garlic. Crack the egg into the mixture and stir until well incorporated. Season with salt and pepper.

  • 4

    Drizzle a little olive oil on the mushroom caps and place them on the prepared baking sheet.

  • 5

    Spoon the ricotta-spinach mixture generously into each mushroom cap, ensuring an even filling.

  • 6

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

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your warm, herb-infused stuffed Portobello mushrooms!