Herb-Ricotta Stuffed Portobello Mushrooms

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

Herb-Ricotta Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms

Enjoy a savory, satisfying dish featuring hearty portobello mushrooms filled with a creamy blend of herb-infused part-skim ricotta and egg whites, balanced by a touch of fresh spinach and garlic. This dish offers a delightful combination of earthy mushroom flavor and bright herbal notes, perfect for a nutrient-focused meal any time of day.

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NUTRITION

445kcal
Protein
36.3g
Fat
21.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g total)

2/3 cup Part-Skim Ricotta Cheese (~165g)

3 Egg Whites (~90g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil

1 Garlic Clove, minced

2 tbsp Fresh Basil and Parsley, chopped

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out a small portion of the gills to make more room for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese and egg whites. Stir in the minced garlic, chopped basil, and parsley. Mix until well combined.

  • 4

    Fold in the fresh spinach into the ricotta mixture.

  • 5

    Drizzle the olive oil inside the mushroom caps, then generously fill each with the ricotta-spinach mixture.

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper.

  • 7

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

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Herb-Ricotta Stuffed Portobello Mushrooms

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

Herb-Ricotta Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms

Enjoy a savory, satisfying dish featuring hearty portobello mushrooms filled with a creamy blend of herb-infused part-skim ricotta and egg whites, balanced by a touch of fresh spinach and garlic. This dish offers a delightful combination of earthy mushroom flavor and bright herbal notes, perfect for a nutrient-focused meal any time of day.

NUTRITION

445kcal
Protein
36.3g
Fat
21.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g total)

2/3 cup Part-Skim Ricotta Cheese (~165g)

3 Egg Whites (~90g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil

1 Garlic Clove, minced

2 tbsp Fresh Basil and Parsley, chopped

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out a small portion of the gills to make more room for the filling.

  • 3

    In a bowl, combine the part-skim ricotta cheese and egg whites. Stir in the minced garlic, chopped basil, and parsley. Mix until well combined.

  • 4

    Fold in the fresh spinach into the ricotta mixture.

  • 5

    Drizzle the olive oil inside the mushroom caps, then generously fill each with the ricotta-spinach mixture.

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper.

  • 7

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

  • 8

    Remove from the oven, let cool slightly, and serve warm.