Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Enjoy a savory, wholesome dish featuring large Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites infused with aromatic herbs. This dish delivers a balanced fusion of protein and healthy fats in a satisfying meal.

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NUTRITION

388kcal
Protein
33.7g
Fat
17.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (284g total)

1/2 cup Part-Skim Ricotta Cheese (124g)

2 cups Baby Spinach (60g total)

3 Egg Whites (approx. 99g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Mixed Fresh Herbs, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Gently wipe the Portobello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet, gill side up.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat and lightly sauté the baby spinach just until wilted, about 1-2 minutes.

  • 4

    In a mixing bowl, combine the ricotta cheese, sautéed spinach, egg whites, and chopped herbs. Season with salt and pepper to taste.

  • 5

    Spoon the ricotta-spinach mixture evenly into the cavity of each mushroom cap.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and serve warm.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Enjoy a savory, wholesome dish featuring large Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites infused with aromatic herbs. This dish delivers a balanced fusion of protein and healthy fats in a satisfying meal.

NUTRITION

388kcal
Protein
33.7g
Fat
17.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (284g total)

1/2 cup Part-Skim Ricotta Cheese (124g)

2 cups Baby Spinach (60g total)

3 Egg Whites (approx. 99g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Mixed Fresh Herbs, chopped

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Gently wipe the Portobello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet, gill side up.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat and lightly sauté the baby spinach just until wilted, about 1-2 minutes.

  • 4

    In a mixing bowl, combine the ricotta cheese, sautéed spinach, egg whites, and chopped herbs. Season with salt and pepper to taste.

  • 5

    Spoon the ricotta-spinach mixture evenly into the cavity of each mushroom cap.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and serve warm.