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 hearty, savory dish where a large, meaty Portobello mushroom is filled with a delightful blend of part-skim ricotta, fresh spinach, egg white, and lean chicken breast, accented with garlic and a hint of olive oil. Baked until warm and tender, this dish offers a perfect balance of creaminess and protein-packed ingredients, making it an ideal option for breakfast, lunch, or dinner.

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NUTRITION

340kcal
Protein
37.2g
Fat
17.2g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (approx. 100g)

1 cup fresh Spinach (approx. 30g)

1/2 cup Part-Skim Ricotta Cheese (approx. 124g)

1 large Egg White (approx. 33g)

2 ounces Cooked Chicken Breast (approx. 56g)

1 teaspoon Olive Oil (approx. 5g)

1 garlic clove, minced

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Clean the Portobello mushroom cap by gently wiping it with a damp cloth and remove the stem if desired.

  • 2

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, egg white, and finely minced garlic. Stir in salt and pepper to taste.

  • 3

    Dice the cooked chicken breast into small pieces and fold into the ricotta mixture.

  • 4

    Spoon the mixture evenly into the cavity of the Portobello mushroom cap, ensuring it is well-stuffed.

  • 5

    Place the stuffed mushroom on a baking sheet, and drizzle the olive oil over the top.

  • 6

    Bake in the preheated oven for about 18-20 minutes, until the filling is set and the mushroom is tender.

  • 7

    Remove from the oven and let it cool slightly 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

Enjoy a hearty, savory dish where a large, meaty Portobello mushroom is filled with a delightful blend of part-skim ricotta, fresh spinach, egg white, and lean chicken breast, accented with garlic and a hint of olive oil. Baked until warm and tender, this dish offers a perfect balance of creaminess and protein-packed ingredients, making it an ideal option for breakfast, lunch, or dinner.

NUTRITION

340kcal
Protein
37.2g
Fat
17.2g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (approx. 100g)

1 cup fresh Spinach (approx. 30g)

1/2 cup Part-Skim Ricotta Cheese (approx. 124g)

1 large Egg White (approx. 33g)

2 ounces Cooked Chicken Breast (approx. 56g)

1 teaspoon Olive Oil (approx. 5g)

1 garlic clove, minced

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Clean the Portobello mushroom cap by gently wiping it with a damp cloth and remove the stem if desired.

  • 2

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, egg white, and finely minced garlic. Stir in salt and pepper to taste.

  • 3

    Dice the cooked chicken breast into small pieces and fold into the ricotta mixture.

  • 4

    Spoon the mixture evenly into the cavity of the Portobello mushroom cap, ensuring it is well-stuffed.

  • 5

    Place the stuffed mushroom on a baking sheet, and drizzle the olive oil over the top.

  • 6

    Bake in the preheated oven for about 18-20 minutes, until the filling is set and the mushroom is tender.

  • 7

    Remove from the oven and let it cool slightly before serving.