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, satisfying dish featuring hearty portobello mushrooms beautifully filled with a creamy spinach and ricotta mixture, accented with a hint of Parmesan and a touch of garlic. This meal offers a wonderful balance of rich flavors and textures for breakfast, lunch, or dinner.

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NUTRITION

550kcal
Protein
34.9g
Fat
31.7g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (approx 240g total)

3/4 cup Whole Milk Ricotta Cheese (approx 180g)

1 cup Fresh Spinach, chopped

1 large Egg

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

Salt and Pepper, to taste

1 teaspoon Garlic Powder (optional)

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PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out some of the gills if desired for a cleaner presentation.

  • 3

    In a bowl, mix together the ricotta cheese, chopped spinach, egg, Parmesan, garlic powder (if using), salt, and pepper until well combined.

  • 4

    Brush the mushroom caps with olive oil on both sides and place them on a baking sheet, gill side up.

  • 5

    Spoon the ricotta and spinach mixture evenly into each mushroom cap, ensuring a generous filling.

  • 6

    Bake in the preheated oven for 20-25 minutes until the filling is set and the mushrooms are tender.

  • 7

    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

Enjoy a savory, satisfying dish featuring hearty portobello mushrooms beautifully filled with a creamy spinach and ricotta mixture, accented with a hint of Parmesan and a touch of garlic. This meal offers a wonderful balance of rich flavors and textures for breakfast, lunch, or dinner.

NUTRITION

550kcal
Protein
34.9g
Fat
31.7g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (approx 240g total)

3/4 cup Whole Milk Ricotta Cheese (approx 180g)

1 cup Fresh Spinach, chopped

1 large Egg

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

Salt and Pepper, to taste

1 teaspoon Garlic Powder (optional)

PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out some of the gills if desired for a cleaner presentation.

  • 3

    In a bowl, mix together the ricotta cheese, chopped spinach, egg, Parmesan, garlic powder (if using), salt, and pepper until well combined.

  • 4

    Brush the mushroom caps with olive oil on both sides and place them on a baking sheet, gill side up.

  • 5

    Spoon the ricotta and spinach mixture evenly into each mushroom cap, ensuring a generous filling.

  • 6

    Bake in the preheated oven for 20-25 minutes until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and let cool slightly before serving.