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 hearty flavors of tender Portobello mushrooms filled with a creamy blend of ricotta, fresh spinach, and a hint of garlic and lemon zest, complemented by shredded chicken for an extra protein boost. This dish offers a delightful texture contrast and brilliant presentation, perfect for a nourishing meal any time of day.

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NUTRITION

478kcal
Protein
38.1g
Fat
23.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (240g)

0.75 cup Part-Skim Ricotta Cheese (150g)

1 cup Fresh Spinach (30g)

2 oz Cooked Shredded Chicken Breast (56g)

1 tsp Olive Oil (5g)

1 Garlic Clove

1 tsp Lemon Zest

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the mushroom stems and scrape out a portion of the gills to create space for the filling.

  • 3

    In a small pan, heat the olive oil over medium heat and lightly sauté minced garlic until fragrant.

  • 4

    In a bowl, combine the ricotta cheese, fresh spinach, shredded chicken, sautéed garlic, and lemon zest. Season with salt and pepper to taste.

  • 5

    Spoon the mixture evenly into the cavity of each mushroom cap.

  • 6

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

  • 7

    Serve warm and enjoy this protein-packed, flavorful dish.

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 hearty flavors of tender Portobello mushrooms filled with a creamy blend of ricotta, fresh spinach, and a hint of garlic and lemon zest, complemented by shredded chicken for an extra protein boost. This dish offers a delightful texture contrast and brilliant presentation, perfect for a nourishing meal any time of day.

NUTRITION

478kcal
Protein
38.1g
Fat
23.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (240g)

0.75 cup Part-Skim Ricotta Cheese (150g)

1 cup Fresh Spinach (30g)

2 oz Cooked Shredded Chicken Breast (56g)

1 tsp Olive Oil (5g)

1 Garlic Clove

1 tsp Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the mushroom stems and scrape out a portion of the gills to create space for the filling.

  • 3

    In a small pan, heat the olive oil over medium heat and lightly sauté minced garlic until fragrant.

  • 4

    In a bowl, combine the ricotta cheese, fresh spinach, shredded chicken, sautéed garlic, and lemon zest. Season with salt and pepper to taste.

  • 5

    Spoon the mixture evenly into the cavity of each mushroom cap.

  • 6

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

  • 7

    Serve warm and enjoy this protein-packed, flavorful dish.