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 stuffed Portobello mushrooms filled with a creamy blend of ricotta, sautéed spinach, aromatic garlic, and egg whites for an added protein boost. This dish offers a satisfying balance of rich creaminess and earthy mushroom flavor, making it a delightful option for breakfast, lunch, or dinner.

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NUTRITION

456kcal
Protein
35.4g
Fat
28.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~240g)

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

1 cup Fresh Spinach

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

2 Egg Whites

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently remove the stems from the Portobello mushrooms and scrape out the gills if desired to create extra space for the filling.

  • 2

    Heat the olive oil in a small pan over medium heat. Sauté the chopped red onion and minced garlic for about 2 minutes until fragrant and slightly softened.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes. Remove from heat.

  • 4

    In a bowl, combine the ricotta cheese, sautéed spinach mixture, and egg whites. Season with salt and pepper, stirring until well blended.

  • 5

    Place the mushroom caps on a baking sheet, and distribute the ricotta-spinach mixture evenly into each cap.

  • 6

    Bake in the preheated oven for 18-20 minutes until the filling is set and the mushrooms are tender.

  • 7

    Serve warm and enjoy this nutrient-packed, savory dish, perfect for any meal of the day.

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 stuffed Portobello mushrooms filled with a creamy blend of ricotta, sautéed spinach, aromatic garlic, and egg whites for an added protein boost. This dish offers a satisfying balance of rich creaminess and earthy mushroom flavor, making it a delightful option for breakfast, lunch, or dinner.

NUTRITION

456kcal
Protein
35.4g
Fat
28.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~240g)

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

1 cup Fresh Spinach

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

2 Egg Whites

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently remove the stems from the Portobello mushrooms and scrape out the gills if desired to create extra space for the filling.

  • 2

    Heat the olive oil in a small pan over medium heat. Sauté the chopped red onion and minced garlic for about 2 minutes until fragrant and slightly softened.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes. Remove from heat.

  • 4

    In a bowl, combine the ricotta cheese, sautéed spinach mixture, and egg whites. Season with salt and pepper, stirring until well blended.

  • 5

    Place the mushroom caps on a baking sheet, and distribute the ricotta-spinach mixture evenly into each cap.

  • 6

    Bake in the preheated oven for 18-20 minutes until the filling is set and the mushrooms are tender.

  • 7

    Serve warm and enjoy this nutrient-packed, savory dish, perfect for any meal of the day.