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 the earthy flavor of a large portobello mushroom filled with a creamy blend of part-skim ricotta, nonfat Greek yogurt, and fluffy egg whites, accented by fresh spinach and fragrant garlic. This dish offers a delightful mix of creaminess and umami with a hint of olive oil richness, making it a perfect go-to meal for a nutritious and satisfying experience.

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NUTRITION

358kcal
Protein
41.3g
Fat
11.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom

1 cup fresh Spinach

1 cup Nonfat Greek Yogurt

1/2 cup Part-Skim Ricotta Cheese

2 Egg Whites

1 tsp Olive Oil

1 clove Garlic, minced

Salt and 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 the gills with a spoon, creating a hollow space for the filling.

  • 3

    In a small pan, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.

  • 4

    In a mixing bowl, combine the nonfat Greek yogurt, part-skim ricotta, and egg whites. Stir in the sautéed garlic, and mix in the fresh spinach. Season with salt and pepper.

  • 5

    Fill the mushroom cap evenly with the ricotta-yogurt mixture.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper.

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is set and lightly golden on top.

  • 8

    Remove from the oven and let stand for a couple of minutes 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

Savor the earthy flavor of a large portobello mushroom filled with a creamy blend of part-skim ricotta, nonfat Greek yogurt, and fluffy egg whites, accented by fresh spinach and fragrant garlic. This dish offers a delightful mix of creaminess and umami with a hint of olive oil richness, making it a perfect go-to meal for a nutritious and satisfying experience.

NUTRITION

358kcal
Protein
41.3g
Fat
11.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom

1 cup fresh Spinach

1 cup Nonfat Greek Yogurt

1/2 cup Part-Skim Ricotta Cheese

2 Egg Whites

1 tsp Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the portobello mushroom and scrape out the gills with a spoon, creating a hollow space for the filling.

  • 3

    In a small pan, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.

  • 4

    In a mixing bowl, combine the nonfat Greek yogurt, part-skim ricotta, and egg whites. Stir in the sautéed garlic, and mix in the fresh spinach. Season with salt and pepper.

  • 5

    Fill the mushroom cap evenly with the ricotta-yogurt mixture.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper.

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is set and lightly golden on top.

  • 8

    Remove from the oven and let stand for a couple of minutes before serving.