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 a savory combination of earthy Portobello mushrooms filled with a creamy blend of part-skim ricotta, lightly cooked egg whites, and fresh spinach, accented with garlic and a hint of Parmesan. This dish offers a satisfying mix of textures and flavors that is both nutritious and palate-pleasing.

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NUTRITION

423kcal
Protein
33.1g
Fat
20.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 240g total)

1/2 cup part-skim Ricotta Cheese (124g)

2 large egg whites (66g)

1 cup Fresh Spinach

1 Garlic clove

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

Optional: 2 tbsp extra Ricotta for protein boost

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PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Use a spoon to scrape out some of the gills for extra space for the filling.

  • 3

    In a small skillet, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

  • 5

    In a bowl, combine the part-skim ricotta cheese, egg whites, sautéed spinach with garlic, and grated Parmesan. Stir in salt and pepper, and if desired, mix in the optional extra ricotta for a protein boost.

  • 6

    Spoon the ricotta and spinach mixture generously into each Portobello mushroom cap.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 18-20 minutes, or until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven, let cool for a couple of minutes, 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 a savory combination of earthy Portobello mushrooms filled with a creamy blend of part-skim ricotta, lightly cooked egg whites, and fresh spinach, accented with garlic and a hint of Parmesan. This dish offers a satisfying mix of textures and flavors that is both nutritious and palate-pleasing.

NUTRITION

423kcal
Protein
33.1g
Fat
20.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 240g total)

1/2 cup part-skim Ricotta Cheese (124g)

2 large egg whites (66g)

1 cup Fresh Spinach

1 Garlic clove

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

Optional: 2 tbsp extra Ricotta for protein boost

PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Use a spoon to scrape out some of the gills for extra space for the filling.

  • 3

    In a small skillet, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

  • 5

    In a bowl, combine the part-skim ricotta cheese, egg whites, sautéed spinach with garlic, and grated Parmesan. Stir in salt and pepper, and if desired, mix in the optional extra ricotta for a protein boost.

  • 6

    Spoon the ricotta and spinach mixture generously into each Portobello mushroom cap.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 18-20 minutes, or until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven, let cool for a couple of minutes, and serve warm.