Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

Enjoy these hearty stuffed Portobello mushrooms filled with a savory blend of shredded chicken breast, fresh spinach, and creamy goat cheese, accented by aromatic garlic and basil, all lightly drizzled with olive oil. A savory dish perfect for breakfast, lunch, or dinner with a burst of herbaceous flavor and delightful texture.

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NUTRITION

348kcal
Protein
40.4g
Fat
12.1g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (242g)

2 cups Fresh Spinach (60g)

1 oz Goat Cheese (28g)

4 oz Shredded Chicken Breast (113g)

1 tsp Olive Oil (5g)

1 clove Garlic

1 tbsp Fresh Basil

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PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushrooms with a damp cloth, remove the stems, and use a spoon to lightly scrape out some of the gills to make room for the filling.

  • 3

    In a bowl, combine the shredded chicken breast, fresh spinach, crumbled goat cheese, minced garlic, and chopped basil. Drizzle in the olive oil and mix until the ingredients are evenly distributed.

  • 4

    Spoon the filling evenly into each mushroom cap, pressing gently to ensure they are well-stuffed.

  • 5

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

  • 6

    Remove from the oven, let cool for a couple of minutes, and serve warm. Enjoy your flavorful, protein-packed stuffed mushrooms!

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

Enjoy these hearty stuffed Portobello mushrooms filled with a savory blend of shredded chicken breast, fresh spinach, and creamy goat cheese, accented by aromatic garlic and basil, all lightly drizzled with olive oil. A savory dish perfect for breakfast, lunch, or dinner with a burst of herbaceous flavor and delightful texture.

NUTRITION

348kcal
Protein
40.4g
Fat
12.1g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (242g)

2 cups Fresh Spinach (60g)

1 oz Goat Cheese (28g)

4 oz Shredded Chicken Breast (113g)

1 tsp Olive Oil (5g)

1 clove Garlic

1 tbsp Fresh Basil

PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushrooms with a damp cloth, remove the stems, and use a spoon to lightly scrape out some of the gills to make room for the filling.

  • 3

    In a bowl, combine the shredded chicken breast, fresh spinach, crumbled goat cheese, minced garlic, and chopped basil. Drizzle in the olive oil and mix until the ingredients are evenly distributed.

  • 4

    Spoon the filling evenly into each mushroom cap, pressing gently to ensure they are well-stuffed.

  • 5

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

  • 6

    Remove from the oven, let cool for a couple of minutes, and serve warm. Enjoy your flavorful, protein-packed stuffed mushrooms!