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 blend of tender portobello mushrooms filled with a creamy mixture of part-skim ricotta, fresh spinach, and egg whites, enhanced with garlic and a hint of parmesan. Perfectly baked to achieve a delightful texture and flavor balance, this dish is an ideal light meal for any time of day.

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NUTRITION

326kcal
Protein
34.5g
Fat
11.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~300g)

1/3 cup Part-Skim Ricotta Cheese (~80g)

3 Egg Whites (approx. 99g)

1 cup Fresh Spinach (~30g)

1 teaspoon Olive Oil (5g)

1 tablespoon Parmesan Cheese (5g)

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PREPARATION

  • 1

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

  • 2

    Clean the portobello mushrooms and gently remove the stems. Using a spoon, lightly scrape out some of the gills if desired.

  • 3

    In a small pan, heat olive oil over medium heat. Add minced garlic (optional, to taste) and cook briefly until fragrant.

  • 4

    Add the fresh spinach to the pan and sauté until wilted, about 1-2 minutes. Remove from heat and let cool slightly.

  • 5

    In a bowl, combine the part-skim ricotta, egg whites, and sautéed spinach. Mix until well incorporated. Season with salt and pepper to taste.

  • 6

    Spoon the ricotta-spinach mixture evenly into the cavities of the portobello mushrooms.

  • 7

    Sprinkle the top with grated parmesan cheese.

  • 8

    Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes, or until the mushrooms are tender and the filling is heated through.

  • 9

    Remove from the oven 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 blend of tender portobello mushrooms filled with a creamy mixture of part-skim ricotta, fresh spinach, and egg whites, enhanced with garlic and a hint of parmesan. Perfectly baked to achieve a delightful texture and flavor balance, this dish is an ideal light meal for any time of day.

NUTRITION

326kcal
Protein
34.5g
Fat
11.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~300g)

1/3 cup Part-Skim Ricotta Cheese (~80g)

3 Egg Whites (approx. 99g)

1 cup Fresh Spinach (~30g)

1 teaspoon Olive Oil (5g)

1 tablespoon Parmesan Cheese (5g)

PREPARATION

  • 1

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

  • 2

    Clean the portobello mushrooms and gently remove the stems. Using a spoon, lightly scrape out some of the gills if desired.

  • 3

    In a small pan, heat olive oil over medium heat. Add minced garlic (optional, to taste) and cook briefly until fragrant.

  • 4

    Add the fresh spinach to the pan and sauté until wilted, about 1-2 minutes. Remove from heat and let cool slightly.

  • 5

    In a bowl, combine the part-skim ricotta, egg whites, and sautéed spinach. Mix until well incorporated. Season with salt and pepper to taste.

  • 6

    Spoon the ricotta-spinach mixture evenly into the cavities of the portobello mushrooms.

  • 7

    Sprinkle the top with grated parmesan cheese.

  • 8

    Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes, or until the mushrooms are tender and the filling is heated through.

  • 9

    Remove from the oven and serve warm.