Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

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

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

Savor these hearty, savory stuffed Portobello mushrooms filled with wilted spinach, creamy goat cheese, protein-packed quinoa, and chickpeas, bound together with a fresh egg and aromatic herbs. Perfect as a balanced dinner that delights with a mix of textures and a burst of herbaceous flavor.

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NUTRITION

548kcal
Protein
33g
Fat
24.7g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (200g total)

1 cup Fresh Spinach (30g)

2 oz Goat Cheese (56g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Canned Chickpeas (82g)

1 Large Egg

1 Tbsp Fresh Parsley

1 tsp Olive Oil

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out a bit of the gills to create more space for the filling. Place the mushrooms on a baking sheet lined with parchment paper.

  • 3

    In a small bowl, combine the chopped fresh spinach, crumbled goat cheese, cooked quinoa, rinsed and drained chickpeas, and finely chopped parsley. Crack the egg into the mixture and stir well to bind the filling together. Season with salt and pepper.

  • 4

    Drizzle the olive oil over the mushroom caps, then spoon the filling evenly into each Portobello.

  • 5

    Place the stuffed mushrooms in the oven and bake for about 20 minutes, or until the mushrooms are tender and the filling is set and slightly golden on top.

  • 6

    Remove from the oven, allow to cool slightly, and serve warm.

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

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

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

Savor these hearty, savory stuffed Portobello mushrooms filled with wilted spinach, creamy goat cheese, protein-packed quinoa, and chickpeas, bound together with a fresh egg and aromatic herbs. Perfect as a balanced dinner that delights with a mix of textures and a burst of herbaceous flavor.

NUTRITION

548kcal
Protein
33g
Fat
24.7g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (200g total)

1 cup Fresh Spinach (30g)

2 oz Goat Cheese (56g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Canned Chickpeas (82g)

1 Large Egg

1 Tbsp Fresh Parsley

1 tsp Olive Oil

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out a bit of the gills to create more space for the filling. Place the mushrooms on a baking sheet lined with parchment paper.

  • 3

    In a small bowl, combine the chopped fresh spinach, crumbled goat cheese, cooked quinoa, rinsed and drained chickpeas, and finely chopped parsley. Crack the egg into the mixture and stir well to bind the filling together. Season with salt and pepper.

  • 4

    Drizzle the olive oil over the mushroom caps, then spoon the filling evenly into each Portobello.

  • 5

    Place the stuffed mushrooms in the oven and bake for about 20 minutes, or until the mushrooms are tender and the filling is set and slightly golden on top.

  • 6

    Remove from the oven, allow to cool slightly, and serve warm.