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 the rich flavor of creamy ricotta combined with the vibrant freshness of spinach nestled inside a meaty portobello mushroom cap. Lightly accented with garlic and a drizzle of olive oil, this dish offers a balanced, satisfying meal perfect for a wholesome dinner.

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NUTRITION

532kcal
Protein
34.9g
Fat
26.4g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom

2 cups Fresh Spinach

1 cup Part-Skim Ricotta Cheese

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Grated Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the portobello mushroom and scrape out the gills using a spoon, creating more space for the filling.

  • 3

    In a small pan, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat.

  • 5

    In a bowl, combine the sautéed spinach, ricotta cheese, and grated Parmesan. Season with salt and pepper, then mix until well incorporated.

  • 6

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

  • 7

    Place the stuffed mushroom on a baking sheet lined with parchment paper and bake in the preheated oven for 18-20 minutes until the filling is heated through and slightly golden on top.

  • 8

    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 the rich flavor of creamy ricotta combined with the vibrant freshness of spinach nestled inside a meaty portobello mushroom cap. Lightly accented with garlic and a drizzle of olive oil, this dish offers a balanced, satisfying meal perfect for a wholesome dinner.

NUTRITION

532kcal
Protein
34.9g
Fat
26.4g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom

2 cups Fresh Spinach

1 cup Part-Skim Ricotta Cheese

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the portobello mushroom and scrape out the gills using a spoon, creating more space for the filling.

  • 3

    In a small pan, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat.

  • 5

    In a bowl, combine the sautéed spinach, ricotta cheese, and grated Parmesan. Season with salt and pepper, then mix until well incorporated.

  • 6

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

  • 7

    Place the stuffed mushroom on a baking sheet lined with parchment paper and bake in the preheated oven for 18-20 minutes until the filling is heated through and slightly golden on top.

  • 8

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