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 earthy flavor of a meaty Portobello mushroom filled with a creamy blend of low‐fat ricotta, fresh spinach, and a hint of garlic, all topped with a sprinkle of Parmesan and a drizzle of olive oil. This dish is not only visually appealing but also offers a satisfying balance of protein and nutrients, making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

411kcal
Protein
37.7g
Fat
18.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (~120g)

1 cup Fresh Spinach (~30g)

1 cup Low-Fat Ricotta Cheese (~245g)

1 Egg White (~33g)

1 tablespoon Grated Parmesan Cheese (~5g)

1 teaspoon Olive Oil (~4.5g)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out the gills with a spoon if desired.

  • 3

    In a small bowl, combine the low-fat ricotta cheese with the egg white, fresh spinach, minced garlic, salt, and pepper. Mix thoroughly until the filling is smooth and evenly combined.

  • 4

    Spoon the ricotta mixture generously into the mushroom cap, smoothing out the top.

  • 5

    Sprinkle the grated Parmesan cheese over the filling and drizzle with olive oil.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper and bake for 20-25 minutes until the filling is set and the top is lightly golden.

  • 7

    Remove from the oven, let cool slightly, and enjoy as a hearty breakfast, lunch, or dinner.

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 earthy flavor of a meaty Portobello mushroom filled with a creamy blend of low‐fat ricotta, fresh spinach, and a hint of garlic, all topped with a sprinkle of Parmesan and a drizzle of olive oil. This dish is not only visually appealing but also offers a satisfying balance of protein and nutrients, making it a versatile choice for breakfast, lunch, or dinner.

NUTRITION

411kcal
Protein
37.7g
Fat
18.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (~120g)

1 cup Fresh Spinach (~30g)

1 cup Low-Fat Ricotta Cheese (~245g)

1 Egg White (~33g)

1 tablespoon Grated Parmesan Cheese (~5g)

1 teaspoon Olive Oil (~4.5g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out the gills with a spoon if desired.

  • 3

    In a small bowl, combine the low-fat ricotta cheese with the egg white, fresh spinach, minced garlic, salt, and pepper. Mix thoroughly until the filling is smooth and evenly combined.

  • 4

    Spoon the ricotta mixture generously into the mushroom cap, smoothing out the top.

  • 5

    Sprinkle the grated Parmesan cheese over the filling and drizzle with olive oil.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper and bake for 20-25 minutes until the filling is set and the top is lightly golden.

  • 7

    Remove from the oven, let cool slightly, and enjoy as a hearty breakfast, lunch, or dinner.