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

Savor these hearty, stuffed Portobello mushrooms filled with creamy ricotta, fresh spinach, and a hint of sun-dried tomato and garlic. This dish is elegantly simple, combining rich, tangy flavors with a nutritional boost, making it perfect for a wholesome dinner option.

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NUTRITION

455kcal
Protein
33.3g
Fat
17.2g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (~120g)

3/4 cup Part-Skim Ricotta Cheese (~186g)

1 cup Fresh Spinach (30g)

2 large Egg Whites (~66g)

2 tbsp Chopped, Rehydrated Sun-Dried Tomatoes (~20g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

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PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushroom cap with a damp cloth and remove the stem. Using a spoon, scoop out some of the gills to create space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, egg whites, and chopped sun-dried tomatoes. Mince the garlic and add it to the mixture. Stir until well combined.

  • 4

    Drizzle the inside of the mushroom cap with olive oil and season lightly with salt and pepper.

  • 5

    Fill the mushroom cap generously with the ricotta and spinach mixture, ensuring it is evenly spread.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper. Bake for 18-22 minutes until the filling is set and the mushroom is tender.

  • 7

    Remove from oven, let cool for a few minutes, then 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

Savor these hearty, stuffed Portobello mushrooms filled with creamy ricotta, fresh spinach, and a hint of sun-dried tomato and garlic. This dish is elegantly simple, combining rich, tangy flavors with a nutritional boost, making it perfect for a wholesome dinner option.

NUTRITION

455kcal
Protein
33.3g
Fat
17.2g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (~120g)

3/4 cup Part-Skim Ricotta Cheese (~186g)

1 cup Fresh Spinach (30g)

2 large Egg Whites (~66g)

2 tbsp Chopped, Rehydrated Sun-Dried Tomatoes (~20g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushroom cap with a damp cloth and remove the stem. Using a spoon, scoop out some of the gills to create space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, egg whites, and chopped sun-dried tomatoes. Mince the garlic and add it to the mixture. Stir until well combined.

  • 4

    Drizzle the inside of the mushroom cap with olive oil and season lightly with salt and pepper.

  • 5

    Fill the mushroom cap generously with the ricotta and spinach mixture, ensuring it is evenly spread.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper. Bake for 18-22 minutes until the filling is set and the mushroom is tender.

  • 7

    Remove from oven, let cool for a few minutes, then serve warm.