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 hearty, savory Portobello mushrooms loaded with a creamy mixture of light ricotta, fresh spinach, and a whole egg for extra protein. The addition of aromatic garlic and a drizzle of olive oil enhances the dish, making it a delicious, satisfying meal that's both light and flavorful.

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NUTRITION

381kcal
Protein
32.2g
Fat
20.1g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms (240g total)

3/4 cup Light Ricotta Cheese (180g)

1 cup Fresh Spinach (30g)

1 Large Egg

1 tsp Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello mushrooms by gently wiping the caps with a damp cloth. Remove the stems and gently scrape out some of the gills to create space for the filling.

  • 3

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

  • 4

    In a bowl, combine the light ricotta cheese, fresh spinach (chopped if preferred), and the whole egg. Stir in the sautéed garlic along with a pinch of salt and black pepper.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and serve warm. Garnish with additional pepper if desired.

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 hearty, savory Portobello mushrooms loaded with a creamy mixture of light ricotta, fresh spinach, and a whole egg for extra protein. The addition of aromatic garlic and a drizzle of olive oil enhances the dish, making it a delicious, satisfying meal that's both light and flavorful.

NUTRITION

381kcal
Protein
32.2g
Fat
20.1g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms (240g total)

3/4 cup Light Ricotta Cheese (180g)

1 cup Fresh Spinach (30g)

1 Large Egg

1 tsp Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello mushrooms by gently wiping the caps with a damp cloth. Remove the stems and gently scrape out some of the gills to create space for the filling.

  • 3

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

  • 4

    In a bowl, combine the light ricotta cheese, fresh spinach (chopped if preferred), and the whole egg. Stir in the sautéed garlic along with a pinch of salt and black pepper.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and serve warm. Garnish with additional pepper if desired.