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 these hearty, savory portobello mushrooms filled with a creamy blend of low‐fat ricotta, egg white, and fresh spinach, accented with garlic and vibrant herbs. This dish delivers a satisfying blend of textures and flavors, making it a perfect option for a nutritious breakfast, lunch, or dinner that balances protein and calories gracefully.

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NUTRITION

459kcal
Protein
38.8g
Fat
17.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (300g total)

1 cup Low-Fat Ricotta Cheese (250g)

1 large Egg White (33g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems, creating a cavity for the stuffing.

  • 3

    In a bowl, combine the low-fat ricotta, egg white, and fresh spinach. Finely mince the garlic and mixed fresh herbs, then stir them into the cheese mixture. Season with a pinch of salt and pepper.

  • 4

    Drizzle the inside of the mushroom caps with olive oil. Spoon the ricotta mixture evenly into each mushroom cap, pressing lightly to fill the cavity.

  • 5

    Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is set.

  • 6

    Remove from the oven and allow them to cool slightly before serving. Enjoy your herb-infused, protein-packed stuffed mushrooms!

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 these hearty, savory portobello mushrooms filled with a creamy blend of low‐fat ricotta, egg white, and fresh spinach, accented with garlic and vibrant herbs. This dish delivers a satisfying blend of textures and flavors, making it a perfect option for a nutritious breakfast, lunch, or dinner that balances protein and calories gracefully.

NUTRITION

459kcal
Protein
38.8g
Fat
17.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (300g total)

1 cup Low-Fat Ricotta Cheese (250g)

1 large Egg White (33g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems, creating a cavity for the stuffing.

  • 3

    In a bowl, combine the low-fat ricotta, egg white, and fresh spinach. Finely mince the garlic and mixed fresh herbs, then stir them into the cheese mixture. Season with a pinch of salt and pepper.

  • 4

    Drizzle the inside of the mushroom caps with olive oil. Spoon the ricotta mixture evenly into each mushroom cap, pressing lightly to fill the cavity.

  • 5

    Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is set.

  • 6

    Remove from the oven and allow them to cool slightly before serving. Enjoy your herb-infused, protein-packed stuffed mushrooms!