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 these hearty, savory Portobello mushrooms filled with a creamy blend of low-fat ricotta, tender spinach, and egg whites, enhanced by a hint of garlic and olive oil. This dish delivers a balanced mix of protein and flavor that works perfectly as a breakfast boost, a light lunch, or a dinner treat.

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NUTRITION

330kcal
Protein
34g
Fat
13.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~240g)

0.75 cup Low-Fat Ricotta Cheese (~185g)

2 cups Fresh Spinach

3 large Egg Whites

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms and remove the stems. Using a spoon, scrape out some of the gills to make room for the filling.

  • 3

    In a bowl, combine the low-fat ricotta cheese with fresh spinach, egg whites, and a minced garlic clove. Season with salt and pepper.

  • 4

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

  • 5

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for around 20-25 minutes, or until the mushrooms are tender and the filling is set.

  • 6

    Remove from the oven, let 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 these hearty, savory Portobello mushrooms filled with a creamy blend of low-fat ricotta, tender spinach, and egg whites, enhanced by a hint of garlic and olive oil. This dish delivers a balanced mix of protein and flavor that works perfectly as a breakfast boost, a light lunch, or a dinner treat.

NUTRITION

330kcal
Protein
34g
Fat
13.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~240g)

0.75 cup Low-Fat Ricotta Cheese (~185g)

2 cups Fresh Spinach

3 large Egg Whites

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms and remove the stems. Using a spoon, scrape out some of the gills to make room for the filling.

  • 3

    In a bowl, combine the low-fat ricotta cheese with fresh spinach, egg whites, and a minced garlic clove. Season with salt and pepper.

  • 4

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

  • 5

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for around 20-25 minutes, or until the mushrooms are tender and the filling is set.

  • 6

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