Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

Enjoy these hearty, savory stuffed Portobello mushrooms filled with a vibrant mix of fresh spinach, tender chicken, and tangy goat cheese, all accentuated by a medley of fragrant herbs. This dish balances earthy flavors with a creamy, zesty filling, perfect for a nutritious breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
37.5g
Fat
16.8g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx 240g)

1 cup Fresh Spinach

1 oz Goat Cheese

3 oz Chicken Breast (cooked, diced)

0.5 tbsp Olive Oil

2 tbsp Fresh Herbs (Basil & Thyme)

1 clove Garlic

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping the caps with a damp cloth. Remove the stems and scrape out some of the gills to make room for the filling.

  • 3

    In a small pan, heat the olive oil over medium heat. Add the minced garlic and diced chicken breast, sautéing until the chicken is lightly browned and mostly cooked through.

  • 4

    Add the fresh spinach to the pan and stir until just wilted. Remove from heat, and stir in the chopped fresh herbs. Season with a pinch of salt and pepper.

  • 5

    Mix in the goat cheese with the chicken and spinach, ensuring a creamy and well-blended mixture.

  • 6

    Spoon the filling generously into each Portobello mushroom cap, spreading it evenly.

  • 7

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the filling is warmed through.

  • 8

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

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

Enjoy these hearty, savory stuffed Portobello mushrooms filled with a vibrant mix of fresh spinach, tender chicken, and tangy goat cheese, all accentuated by a medley of fragrant herbs. This dish balances earthy flavors with a creamy, zesty filling, perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

346kcal
Protein
37.5g
Fat
16.8g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx 240g)

1 cup Fresh Spinach

1 oz Goat Cheese

3 oz Chicken Breast (cooked, diced)

0.5 tbsp Olive Oil

2 tbsp Fresh Herbs (Basil & Thyme)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms by gently wiping the caps with a damp cloth. Remove the stems and scrape out some of the gills to make room for the filling.

  • 3

    In a small pan, heat the olive oil over medium heat. Add the minced garlic and diced chicken breast, sautéing until the chicken is lightly browned and mostly cooked through.

  • 4

    Add the fresh spinach to the pan and stir until just wilted. Remove from heat, and stir in the chopped fresh herbs. Season with a pinch of salt and pepper.

  • 5

    Mix in the goat cheese with the chicken and spinach, ensuring a creamy and well-blended mixture.

  • 6

    Spoon the filling generously into each Portobello mushroom cap, spreading it evenly.

  • 7

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the filling is warmed through.

  • 8

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