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 blend of earthy portobello mushrooms layered with a creamy, protein-packed filling of spinach, part-skim ricotta, and egg whites. This dish delivers a satisfying balance of textures and flavors, perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

481kcal
Protein
32.6g
Fat
23.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

1 cup fresh spinach

3/4 cup part-skim ricotta cheese

1 tsp olive oil

1 clove garlic

1/4 small onion

2 egg whites

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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.

  • 3

    Brush the mushroom caps lightly with olive oil and place them on a baking sheet, gill side up.

  • 4

    In a small pan, heat the olive oil over medium heat. Sauté the chopped garlic and quartered onion until they soften and become fragrant, about 2-3 minutes.

  • 5

    Add the fresh spinach to the pan and cook until wilted, about 1-2 minutes. Remove from heat.

  • 6

    In a bowl, mix the sautéed spinach, garlic, and onion with the part-skim ricotta cheese and egg whites until well combined. Season lightly with salt and pepper.

  • 7

    Spoon the ricotta-spinach mixture evenly into each mushroom cap, ensuring a generous filling.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is set.

  • 9

    Allow to cool slightly before serving. Enjoy your nutritious and savory 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 savory blend of earthy portobello mushrooms layered with a creamy, protein-packed filling of spinach, part-skim ricotta, and egg whites. This dish delivers a satisfying balance of textures and flavors, perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

481kcal
Protein
32.6g
Fat
23.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

1 cup fresh spinach

3/4 cup part-skim ricotta cheese

1 tsp olive oil

1 clove garlic

1/4 small onion

2 egg whites

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems.

  • 3

    Brush the mushroom caps lightly with olive oil and place them on a baking sheet, gill side up.

  • 4

    In a small pan, heat the olive oil over medium heat. Sauté the chopped garlic and quartered onion until they soften and become fragrant, about 2-3 minutes.

  • 5

    Add the fresh spinach to the pan and cook until wilted, about 1-2 minutes. Remove from heat.

  • 6

    In a bowl, mix the sautéed spinach, garlic, and onion with the part-skim ricotta cheese and egg whites until well combined. Season lightly with salt and pepper.

  • 7

    Spoon the ricotta-spinach mixture evenly into each mushroom cap, ensuring a generous filling.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is set.

  • 9

    Allow to cool slightly before serving. Enjoy your nutritious and savory stuffed mushrooms!