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 these hearty, flavorful stuffed Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, and light egg whites, accented with garlic and a drizzle of olive oil. The mushrooms provide a meaty texture, while the filling delivers a satisfying burst of savory richness, making this dish a delightful option for a nourishing meal any time of day.

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NUTRITION

559kcal
Protein
35.2g
Fat
36g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 240g total)

1 cup fresh Spinach (30g)

0.75 cup part-skim Ricotta Cheese (approx. 185g)

2 large Egg Whites (approx. 66g)

1 tbsp Olive Oil (14g)

1 Garlic Clove

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PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushrooms with a damp paper towel, remove the stems, and gently scrape out the gills if desired for a cleaner presentation.

  • 3

    Finely chop the garlic clove and roughly chop the spinach.

  • 4

    In a mixing bowl, combine the part-skim ricotta cheese and egg whites. Stir in the chopped garlic and spinach, and season lightly with salt and pepper.

  • 5

    Brush the inside of each mushroom cap with olive oil. Spoon the ricotta and spinach mixture generously into each mushroom, ensuring an even distribution.

  • 6

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

  • 7

    Remove from the oven, let cool slightly, and serve warm as a satisfying meal option for breakfast, lunch, or dinner.

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 these hearty, flavorful stuffed Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, and light egg whites, accented with garlic and a drizzle of olive oil. The mushrooms provide a meaty texture, while the filling delivers a satisfying burst of savory richness, making this dish a delightful option for a nourishing meal any time of day.

NUTRITION

559kcal
Protein
35.2g
Fat
36g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 240g total)

1 cup fresh Spinach (30g)

0.75 cup part-skim Ricotta Cheese (approx. 185g)

2 large Egg Whites (approx. 66g)

1 tbsp Olive Oil (14g)

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

    Gently clean the Portobello mushrooms with a damp paper towel, remove the stems, and gently scrape out the gills if desired for a cleaner presentation.

  • 3

    Finely chop the garlic clove and roughly chop the spinach.

  • 4

    In a mixing bowl, combine the part-skim ricotta cheese and egg whites. Stir in the chopped garlic and spinach, and season lightly with salt and pepper.

  • 5

    Brush the inside of each mushroom cap with olive oil. Spoon the ricotta and spinach mixture generously into each mushroom, ensuring an even distribution.

  • 6

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

  • 7

    Remove from the oven, let cool slightly, and serve warm as a satisfying meal option for breakfast, lunch, or dinner.