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 the rich umami of meaty Portobello mushrooms filled with a creamy blend of ricotta, egg whites, and spinach, topped off with a sprinkle of sharp Parmesan cheese. This dish balances hearty flavor with light freshness, perfect for a satisfying meal any time of day.

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NUTRITION

520kcal
Protein
52.1g
Fat
17.1g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx 150g total)

2 cups Fresh Spinach

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Egg Whites

1/4 cup Grated Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and use a spoon to lightly scrape out some of the gills to create space for the filling.

  • 3

    Chop the spinach roughly. Mince the garlic.

  • 4

    In a skillet over medium heat, warm the olive oil and sauté the garlic for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2 minutes.

  • 5

    In a mixing bowl, combine the sautéed spinach and garlic with the ricotta cheese and egg whites. Stir in salt and pepper to taste.

  • 6

    Spoon the ricotta-spinach mixture evenly into the mushroom caps. Top each with a sprinkle of grated Parmesan cheese.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.

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 the rich umami of meaty Portobello mushrooms filled with a creamy blend of ricotta, egg whites, and spinach, topped off with a sprinkle of sharp Parmesan cheese. This dish balances hearty flavor with light freshness, perfect for a satisfying meal any time of day.

NUTRITION

520kcal
Protein
52.1g
Fat
17.1g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx 150g total)

2 cups Fresh Spinach

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Egg Whites

1/4 cup Grated Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and use a spoon to lightly scrape out some of the gills to create space for the filling.

  • 3

    Chop the spinach roughly. Mince the garlic.

  • 4

    In a skillet over medium heat, warm the olive oil and sauté the garlic for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2 minutes.

  • 5

    In a mixing bowl, combine the sautéed spinach and garlic with the ricotta cheese and egg whites. Stir in salt and pepper to taste.

  • 6

    Spoon the ricotta-spinach mixture evenly into the mushroom caps. Top each with a sprinkle of grated Parmesan cheese.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.