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 a savory and satisfying dish featuring meaty Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, and lightly whisked egg whites, accented with garlic and a drizzle of olive oil. This dish is both hearty and nutritious, highlighting earthy mushrooms and vibrant greens in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

532kcal
Protein
35.7g
Fat
28.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

1 cup part-skim ricotta cheese

2 cups fresh spinach

2 egg whites

1 tsp olive oil

1 garlic clove

1/2 tsp Italian seasoning

Salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Remove the stems from the Portobello mushrooms and gently scrape out some of the gills to create more space for the filling.

  • 3

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

  • 4

    Add the fresh spinach to the pan and cook until just wilted, about 2 minutes. Remove from heat.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese, sautéed spinach and garlic, and egg whites. Stir until well mixed. Season with Italian seasoning, salt, and black pepper.

  • 6

    Place the mushroom caps on a baking sheet lined with parchment paper.

  • 7

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

  • 8

    Bake in the preheated oven for 20-25 minutes 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

Enjoy a savory and satisfying dish featuring meaty Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, and lightly whisked egg whites, accented with garlic and a drizzle of olive oil. This dish is both hearty and nutritious, highlighting earthy mushrooms and vibrant greens in every bite.

NUTRITION

532kcal
Protein
35.7g
Fat
28.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

1 cup part-skim ricotta cheese

2 cups fresh spinach

2 egg whites

1 tsp olive oil

1 garlic clove

1/2 tsp Italian seasoning

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Remove the stems from the Portobello mushrooms and gently scrape out some of the gills to create more space for the filling.

  • 3

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

  • 4

    Add the fresh spinach to the pan and cook until just wilted, about 2 minutes. Remove from heat.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese, sautéed spinach and garlic, and egg whites. Stir until well mixed. Season with Italian seasoning, salt, and black pepper.

  • 6

    Place the mushroom caps on a baking sheet lined with parchment paper.

  • 7

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

  • 8

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

  • 9

    Remove from the oven and serve warm.