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 these hearty Portobello mushrooms filled with a delicious blend of fresh spinach, creamy part-skim ricotta, and eggs, enhanced with garlic and a sprinkle of Parmesan. This dish offers a satisfying balance of flavors and textures perfect for any meal.

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NUTRITION

473kcal
Protein
31.1g
Fat
21.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

2 cups Fresh Spinach

1/2 cup Part-Skim Ricotta Cheese

2 large Eggs

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Grated Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and use a spoon to scrape out some of the gills to create more space for the filling.

  • 3

    In a mixing bowl, combine the fresh spinach, part-skim ricotta cheese, and eggs. Finely mince the garlic clove and add it to the mixture. Season with salt and pepper.

  • 4

    Drizzle olive oil over the mushrooms and place them on a baking sheet, gill side up.

  • 5

    Spoon the spinach and ricotta mixture evenly into each mushroom cap.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and sprinkle with grated Parmesan cheese 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

Enjoy these hearty Portobello mushrooms filled with a delicious blend of fresh spinach, creamy part-skim ricotta, and eggs, enhanced with garlic and a sprinkle of Parmesan. This dish offers a satisfying balance of flavors and textures perfect for any meal.

NUTRITION

473kcal
Protein
31.1g
Fat
21.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

2 cups Fresh Spinach

1/2 cup Part-Skim Ricotta Cheese

2 large Eggs

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and use a spoon to scrape out some of the gills to create more space for the filling.

  • 3

    In a mixing bowl, combine the fresh spinach, part-skim ricotta cheese, and eggs. Finely mince the garlic clove and add it to the mixture. Season with salt and pepper.

  • 4

    Drizzle olive oil over the mushrooms and place them on a baking sheet, gill side up.

  • 5

    Spoon the spinach and ricotta mixture evenly into each mushroom cap.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and sprinkle with grated Parmesan cheese before serving.