YOUR SOLIN GENERATED RECIPE
Spinach and Ricotta Stuffed Portobello Mushrooms
Delight in these hearty, savory stuffed Portobello mushrooms filled with a creamy blend of low‐fat ricotta and cottage cheese, mixed with vibrant spinach and accented with garlic and olive oil. This dish delivers an indulgent texture with a balance of tangy and earthy notes, perfect for a nutritious dinner that doesn’t compromise on flavor.
INGREDIENTS
2 large Portobello Mushrooms
1/2 cup Low-Fat Ricotta Cheese
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1 teaspoon Olive Oil
1 Garlic Clove
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Gently remove the stems from the Portobello mushrooms and scrape out any gills with a spoon to create extra space for the filling.
In a small pan, heat the olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant.
Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a bowl, combine the low-fat ricotta cheese, low-fat cottage cheese, and the sautéed spinach mixture. Stir until well blended. Season with salt and pepper to taste.
Spoon the cheese and spinach filling into the cavity of each mushroom, dividing it evenly.
Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is warmed through.
Remove from the oven, let cool for a couple minutes, and serve warm.