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 and satisfying meal with hearty Portobello mushrooms stuffed with a creamy blend of low-fat ricotta, vibrant cooked spinach, and tender shredded chicken breast, all infused with a hint of garlic and warmed with a drizzle of olive oil.

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NUTRITION

325kcal
Protein
39.2g
Fat
8.5g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms (260g total)

1/2 cup low-fat ricotta cheese (125g)

1 cup cooked spinach (180g)

2 ounces shredded chicken breast (56g)

1 garlic clove

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Scoop out some of the gills if desired for more room.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the cooked spinach to the skillet and stir to combine with the garlic, warming it through for about 2 minutes.

  • 5

    In a bowl, mix together the low-fat ricotta cheese, shredded chicken breast, and the sautéed spinach mixture. Season with salt and pepper.

  • 6

    Spoon the mixture evenly into the mushroom caps, ensuring they are generously filled.

  • 7

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the filling is heated through.

  • 8

    Remove from the oven, garnish with an extra pinch of pepper if desired, 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 and satisfying meal with hearty Portobello mushrooms stuffed with a creamy blend of low-fat ricotta, vibrant cooked spinach, and tender shredded chicken breast, all infused with a hint of garlic and warmed with a drizzle of olive oil.

NUTRITION

325kcal
Protein
39.2g
Fat
8.5g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms (260g total)

1/2 cup low-fat ricotta cheese (125g)

1 cup cooked spinach (180g)

2 ounces shredded chicken breast (56g)

1 garlic clove

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Scoop out some of the gills if desired for more room.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the cooked spinach to the skillet and stir to combine with the garlic, warming it through for about 2 minutes.

  • 5

    In a bowl, mix together the low-fat ricotta cheese, shredded chicken breast, and the sautéed spinach mixture. Season with salt and pepper.

  • 6

    Spoon the mixture evenly into the mushroom caps, ensuring they are generously filled.

  • 7

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the filling is heated through.

  • 8

    Remove from the oven, garnish with an extra pinch of pepper if desired, and serve warm.