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 these savory and satisfying stuffed Portobello mushrooms filled with a creamy ricotta blend, fresh spinach, and a hint of garlic, all crowned with Parmesan for an extra burst of umami. This dish balances light textures with hearty flavors, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

333kcal
Protein
35g
Fat
14.4g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 240g)

3 large Egg Whites (approx. 99g total)

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

2 cups Fresh Spinach (60g)

1 tbsp Grated Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Use a small spoon to gently scrape out the gills if desired.

  • 3

    In a small pan, heat the olive oil over medium heat. Add the minced garlic clove and sauté for about 1 minute until fragrant.

  • 4

    Add the fresh spinach to the pan and cook just until wilted, then remove from heat.

  • 5

    In a mixing bowl, combine the sautéed garlic and spinach with the ricotta cheese and egg whites. Stir until everything is well incorporated. Season with salt and pepper to taste.

  • 6

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

  • 7

    Sprinkle the grated Parmesan cheese on top of each stuffed mushroom.

  • 8

    Place the stuffed mushrooms on a baking tray lined with parchment paper, and bake in the preheated oven for 20-25 minutes or until the filling is set and the mushrooms are tender.

  • 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

Savor these savory and satisfying stuffed Portobello mushrooms filled with a creamy ricotta blend, fresh spinach, and a hint of garlic, all crowned with Parmesan for an extra burst of umami. This dish balances light textures with hearty flavors, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

333kcal
Protein
35g
Fat
14.4g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 240g)

3 large Egg Whites (approx. 99g total)

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

2 cups Fresh Spinach (60g)

1 tbsp Grated Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Use a small spoon to gently scrape out the gills if desired.

  • 3

    In a small pan, heat the olive oil over medium heat. Add the minced garlic clove and sauté for about 1 minute until fragrant.

  • 4

    Add the fresh spinach to the pan and cook just until wilted, then remove from heat.

  • 5

    In a mixing bowl, combine the sautéed garlic and spinach with the ricotta cheese and egg whites. Stir until everything is well incorporated. Season with salt and pepper to taste.

  • 6

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

  • 7

    Sprinkle the grated Parmesan cheese on top of each stuffed mushroom.

  • 8

    Place the stuffed mushrooms on a baking tray lined with parchment paper, and bake in the preheated oven for 20-25 minutes or until the filling is set and the mushrooms are tender.

  • 9

    Remove from the oven and serve warm.