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 flavors of meaty Portobello mushrooms stuffed with a creamy blend of cottage cheese, a hint of egg for richness, and fresh spinach, all lightly accented with a drizzle of olive oil. This dish is both comforting and nutritious, providing a balanced mix of protein and healthy fats that make it perfect for any meal of the day.

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NUTRITION

309kcal
Protein
34.5g
Fat
12.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120g)

1 cup Fresh Spinach (30g)

3/4 cup Low-Fat Cottage Cheese (170g)

1 Large Egg

2 Egg Whites

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth and remove the stem if desired.

  • 3

    In a bowl, combine the low-fat cottage cheese, egg, egg whites, and fresh spinach. Season with salt and pepper to taste.

  • 4

    Spoon the creamy mixture generously into the mushroom cap, ensuring it's evenly distributed.

  • 5

    Drizzle the stuffed mushroom with olive oil.

  • 6

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushroom is 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

Savor the earthy flavors of meaty Portobello mushrooms stuffed with a creamy blend of cottage cheese, a hint of egg for richness, and fresh spinach, all lightly accented with a drizzle of olive oil. This dish is both comforting and nutritious, providing a balanced mix of protein and healthy fats that make it perfect for any meal of the day.

NUTRITION

309kcal
Protein
34.5g
Fat
12.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120g)

1 cup Fresh Spinach (30g)

3/4 cup Low-Fat Cottage Cheese (170g)

1 Large Egg

2 Egg Whites

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth and remove the stem if desired.

  • 3

    In a bowl, combine the low-fat cottage cheese, egg, egg whites, and fresh spinach. Season with salt and pepper to taste.

  • 4

    Spoon the creamy mixture generously into the mushroom cap, ensuring it's evenly distributed.

  • 5

    Drizzle the stuffed mushroom with olive oil.

  • 6

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushroom is tender.

  • 7

    Remove from the oven and let cool slightly before serving.