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, satisfying dish where large, meaty portobello mushrooms are filled with a creamy blend of part-skim ricotta and fresh spinach, accented by garlic and a drizzle of olive oil. This dish delivers a harmonious blend of earthy, creamy, and fresh flavors, perfect for a wholesome dinner.

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NUTRITION

421kcal
Protein
37.1g
Fat
18g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (≈300g)

1 cup Part-Skim Ricotta Cheese (≈245g)

1 cup Fresh Spinach (≈30g)

1 tsp Extra Virgin Olive Oil

1 Garlic Clove, minced

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth, and remove the stems to create space for the filling.

  • 3

    In a small bowl, combine the part-skim ricotta cheese with the fresh spinach (chopped if desired) and minced garlic. Season the mixture with salt and pepper to taste.

  • 4

    Using a spoon, carefully fill each Portobello cap with the ricotta and spinach mixture, ensuring an even distribution.

  • 5

    Drizzle the stuffed mushrooms with a teaspoon of extra virgin olive oil.

  • 6

    Place the mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes, until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven, let it cool slightly, and serve warm.

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, satisfying dish where large, meaty portobello mushrooms are filled with a creamy blend of part-skim ricotta and fresh spinach, accented by garlic and a drizzle of olive oil. This dish delivers a harmonious blend of earthy, creamy, and fresh flavors, perfect for a wholesome dinner.

NUTRITION

421kcal
Protein
37.1g
Fat
18g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (≈300g)

1 cup Part-Skim Ricotta Cheese (≈245g)

1 cup Fresh Spinach (≈30g)

1 tsp Extra Virgin Olive Oil

1 Garlic Clove, minced

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping them with a damp cloth, and remove the stems to create space for the filling.

  • 3

    In a small bowl, combine the part-skim ricotta cheese with the fresh spinach (chopped if desired) and minced garlic. Season the mixture with salt and pepper to taste.

  • 4

    Using a spoon, carefully fill each Portobello cap with the ricotta and spinach mixture, ensuring an even distribution.

  • 5

    Drizzle the stuffed mushrooms with a teaspoon of extra virgin olive oil.

  • 6

    Place the mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes, until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven, let it cool slightly, and serve warm.