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 deliciously satisfying dish featuring meaty portobello mushrooms brimming with a creamy blend of ricotta, crumbled tofu, and fresh spinach, accented by garlic and herbs. This dish strikes the perfect balance between indulgent flavor and a nutrient-packed profile, ideal for a wholesome meal any time of day.

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NUTRITION

473kcal
Protein
42.2g
Fat
26g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

1 Large Portobello Mushroom (per serving)

1 cup Fresh Spinach (per serving)

0.75 cup Part-Skim Ricotta Cheese (per serving)

0.5 cup Firm Tofu, crumbled (per serving)

1 Garlic Clove, minced

1 teaspoon Olive Oil

0.5 teaspoon Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms with a damp cloth and remove the stems. Lightly score the gill side to allow the filling to meld.

  • 3

    In a bowl, combine the part-skim ricotta cheese and crumbled firm tofu. Add in a cup of fresh spinach (roughly chopped), minced garlic, dried oregano, salt, and pepper. Mix well until evenly combined.

  • 4

    Spoon the ricotta-spinach mixture generously into each mushroom cap, pressing slightly to secure the filling.

  • 5

    Drizzle a teaspoon of olive oil over the stuffed mushrooms for extra flavor and moisture.

  • 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 and allow to cool slightly before serving. Enjoy your nutritious, protein-packed stuffed mushrooms!

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 deliciously satisfying dish featuring meaty portobello mushrooms brimming with a creamy blend of ricotta, crumbled tofu, and fresh spinach, accented by garlic and herbs. This dish strikes the perfect balance between indulgent flavor and a nutrient-packed profile, ideal for a wholesome meal any time of day.

NUTRITION

473kcal
Protein
42.2g
Fat
26g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

1 Large Portobello Mushroom (per serving)

1 cup Fresh Spinach (per serving)

0.75 cup Part-Skim Ricotta Cheese (per serving)

0.5 cup Firm Tofu, crumbled (per serving)

1 Garlic Clove, minced

1 teaspoon Olive Oil

0.5 teaspoon Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms with a damp cloth and remove the stems. Lightly score the gill side to allow the filling to meld.

  • 3

    In a bowl, combine the part-skim ricotta cheese and crumbled firm tofu. Add in a cup of fresh spinach (roughly chopped), minced garlic, dried oregano, salt, and pepper. Mix well until evenly combined.

  • 4

    Spoon the ricotta-spinach mixture generously into each mushroom cap, pressing slightly to secure the filling.

  • 5

    Drizzle a teaspoon of olive oil over the stuffed mushrooms for extra flavor and moisture.

  • 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 and allow to cool slightly before serving. Enjoy your nutritious, protein-packed stuffed mushrooms!