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

Delight in these savory stuffed Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, egg whites, and a touch of grated Parmesan. This dish offers a satisfying balance of protein and flavor, accented by a hint of garlic and olive oil, perfect for a nourishing dinner.

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NUTRITION

399kcal
Protein
35.3g
Fat
20.5g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (150g)

1/2 cup Part-Skim Ricotta Cheese (125g)

1 cup Fresh Spinach (30g)

2 large Egg Whites (66g)

1/4 cup Grated Parmesan Cheese (28g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stem from the Portobello mushroom and gently scrape out some of the gills if desired for more room to fill.

  • 3

    In a bowl, combine the ricotta cheese, fresh spinach, egg whites, grated Parmesan, and minced garlic. Drizzle in the olive oil and season with salt and pepper to taste.

  • 4

    Spoon the ricotta and spinach mixture evenly into the mushroom cap, pressing lightly to secure the filling.

  • 5

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 20-25 minutes, until the filling is set and the mushroom is tender.

  • 6

    Remove from the oven, garnish with a sprinkle of extra Parmesan if desired, and serve warm.

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

Delight in these savory stuffed Portobello mushrooms filled with a creamy blend of part-skim ricotta, fresh spinach, egg whites, and a touch of grated Parmesan. This dish offers a satisfying balance of protein and flavor, accented by a hint of garlic and olive oil, perfect for a nourishing dinner.

NUTRITION

399kcal
Protein
35.3g
Fat
20.5g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (150g)

1/2 cup Part-Skim Ricotta Cheese (125g)

1 cup Fresh Spinach (30g)

2 large Egg Whites (66g)

1/4 cup Grated Parmesan Cheese (28g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stem from the Portobello mushroom and gently scrape out some of the gills if desired for more room to fill.

  • 3

    In a bowl, combine the ricotta cheese, fresh spinach, egg whites, grated Parmesan, and minced garlic. Drizzle in the olive oil and season with salt and pepper to taste.

  • 4

    Spoon the ricotta and spinach mixture evenly into the mushroom cap, pressing lightly to secure the filling.

  • 5

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 20-25 minutes, until the filling is set and the mushroom is tender.

  • 6

    Remove from the oven, garnish with a sprinkle of extra Parmesan if desired, and serve warm.