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 these hearty Portobello mushrooms filled with a creamy, savory blend of part-skim ricotta and fresh spinach, accented by garlic, a hint of olive oil, and a crisp topping of parmesan and breadcrumbs. This dish balances a rich, velvety filling with the deep, earthy flavor of the mushrooms, perfect for a satisfying meal at breakfast, lunch, or dinner.

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NUTRITION

523kcal
Protein
38.8g
Fat
27.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

2 Portobello mushrooms

1 cup part-skim ricotta cheese

1 cup fresh spinach

1 teaspoon olive oil

1 garlic clove

1 tablespoon parmesan cheese

2 tablespoons breadcrumbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out some of the gills for more room.

  • 3

    In a medium bowl, combine the part-skim ricotta, fresh spinach (chopped), minced garlic, olive oil, and a pinch of salt and pepper. Mix thoroughly until well blended.

  • 4

    Spoon the ricotta and spinach mixture generously into the cavity of each mushroom cap.

  • 5

    Sprinkle the stuffed mushrooms with grated parmesan and breadcrumbs to create a crisp topping.

  • 6

    Place the mushrooms on a baking tray lined with parchment paper and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven, let cool slightly, 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

Savor these hearty Portobello mushrooms filled with a creamy, savory blend of part-skim ricotta and fresh spinach, accented by garlic, a hint of olive oil, and a crisp topping of parmesan and breadcrumbs. This dish balances a rich, velvety filling with the deep, earthy flavor of the mushrooms, perfect for a satisfying meal at breakfast, lunch, or dinner.

NUTRITION

523kcal
Protein
38.8g
Fat
27.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

2 Portobello mushrooms

1 cup part-skim ricotta cheese

1 cup fresh spinach

1 teaspoon olive oil

1 garlic clove

1 tablespoon parmesan cheese

2 tablespoons breadcrumbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out some of the gills for more room.

  • 3

    In a medium bowl, combine the part-skim ricotta, fresh spinach (chopped), minced garlic, olive oil, and a pinch of salt and pepper. Mix thoroughly until well blended.

  • 4

    Spoon the ricotta and spinach mixture generously into the cavity of each mushroom cap.

  • 5

    Sprinkle the stuffed mushrooms with grated parmesan and breadcrumbs to create a crisp topping.

  • 6

    Place the mushrooms on a baking tray lined with parchment paper and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

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