Spinach and Ricotta Stuffed Portobello Caps

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

Spinach and Ricotta Stuffed Portobello Caps

YOUR SOLIN GENERATED RECIPE

Spinach and Ricotta Stuffed Portobello Caps

Enjoy a savory blend of earthy portobello mushrooms filled with a creamy mixture of part-skim ricotta, nutrient-packed spinach, and a touch of Parmesan. Enhanced by the light lift of egg whites and the aromatic hint of garlic, this dish is as nutritious as it is delicious—perfect for a balanced meal any time of day.

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NUTRITION

409kcal
Protein
34.1g
Fat
17.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (240g total)

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

1 cup cooked Fresh Spinach (180g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

2 large Egg Whites (66g total)

1 tbsp Grated Parmesan Cheese (5g)

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PREPARATION

  • 1

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

  • 2

    Clean the Portobello caps and remove the stems. Gently scrape out some of the gills if desired.

  • 3

    Sauté the minced garlic in olive oil over medium heat for about 1 minute until fragrant.

  • 4

    Add the cooked spinach to the pan and sauté for an additional minute. Remove from heat.

  • 5

    In a bowl, mix the part-skim ricotta cheese with the sautéed garlic and spinach. Stir in the egg whites until well combined.

  • 6

    Season the mixture with salt and pepper. Fold in the grated Parmesan cheese.

  • 7

    Spoon the ricotta-spinach filling evenly into each Portobello cap.

  • 8

    Place the stuffed caps on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the filling is set and the mushrooms are tender.

  • 9

    Remove from the oven and serve warm.

Spinach and Ricotta Stuffed Portobello Caps

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

Spinach and Ricotta Stuffed Portobello Caps

YOUR SOLIN GENERATED RECIPE

Spinach and Ricotta Stuffed Portobello Caps

Enjoy a savory blend of earthy portobello mushrooms filled with a creamy mixture of part-skim ricotta, nutrient-packed spinach, and a touch of Parmesan. Enhanced by the light lift of egg whites and the aromatic hint of garlic, this dish is as nutritious as it is delicious—perfect for a balanced meal any time of day.

NUTRITION

409kcal
Protein
34.1g
Fat
17.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (240g total)

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

1 cup cooked Fresh Spinach (180g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

2 large Egg Whites (66g total)

1 tbsp Grated Parmesan Cheese (5g)

PREPARATION

  • 1

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

  • 2

    Clean the Portobello caps and remove the stems. Gently scrape out some of the gills if desired.

  • 3

    Sauté the minced garlic in olive oil over medium heat for about 1 minute until fragrant.

  • 4

    Add the cooked spinach to the pan and sauté for an additional minute. Remove from heat.

  • 5

    In a bowl, mix the part-skim ricotta cheese with the sautéed garlic and spinach. Stir in the egg whites until well combined.

  • 6

    Season the mixture with salt and pepper. Fold in the grated Parmesan cheese.

  • 7

    Spoon the ricotta-spinach filling evenly into each Portobello cap.

  • 8

    Place the stuffed caps on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the filling is set and the mushrooms are tender.

  • 9

    Remove from the oven and serve warm.