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 twist on a classic comfort dish with these meaty Portobello mushrooms filled with whipped ricotta, spinach, and aromatic garlic. A drizzle of olive oil and a sprinkle of Parmesan cheese adds a delightful richness to each bite, making it a perfect light yet satisfying meal.

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NUTRITION

575kcal
Protein
38.2g
Fat
38.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (~100g)

1 cup cooked fresh Spinach (~180g)

1 cup whole milk Ricotta Cheese (~245g)

1 garlic clove

1 tsp Extra Virgin Olive Oil

1 tbsp Grated Parmesan Cheese

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out some of the gills if desired for extra space and to reduce moisture.

  • 3

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

  • 4

    Add the cooked spinach to the pan and toss with the garlic for about 1 minute. Season lightly with salt and pepper.

  • 5

    In a mixing bowl, combine the ricotta cheese with the garlic-infused spinach. Stir until well mixed and season with additional salt and pepper if needed.

  • 6

    Spoon the ricotta and spinach mixture generously into the mushroom cap, leveling off the top.

  • 7

    Sprinkle the grated Parmesan cheese over the filled mushroom.

  • 8

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the edges of the mushroom are tender and the cheese topping is lightly golden.

  • 9

    Remove from the oven and let it cool slightly 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 a savory twist on a classic comfort dish with these meaty Portobello mushrooms filled with whipped ricotta, spinach, and aromatic garlic. A drizzle of olive oil and a sprinkle of Parmesan cheese adds a delightful richness to each bite, making it a perfect light yet satisfying meal.

NUTRITION

575kcal
Protein
38.2g
Fat
38.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (~100g)

1 cup cooked fresh Spinach (~180g)

1 cup whole milk Ricotta Cheese (~245g)

1 garlic clove

1 tsp Extra Virgin Olive Oil

1 tbsp Grated Parmesan Cheese

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out some of the gills if desired for extra space and to reduce moisture.

  • 3

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

  • 4

    Add the cooked spinach to the pan and toss with the garlic for about 1 minute. Season lightly with salt and pepper.

  • 5

    In a mixing bowl, combine the ricotta cheese with the garlic-infused spinach. Stir until well mixed and season with additional salt and pepper if needed.

  • 6

    Spoon the ricotta and spinach mixture generously into the mushroom cap, leveling off the top.

  • 7

    Sprinkle the grated Parmesan cheese over the filled mushroom.

  • 8

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the edges of the mushroom are tender and the cheese topping is lightly golden.

  • 9

    Remove from the oven and let it cool slightly before serving.