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 hearty, savory stuffed Portobello mushrooms bursting with creamy ricotta, vibrant spinach, and the rich flavor of eggs and garlic. A balanced medley of textures and tastes, this dish is perfect for any meal of the day, offering satisfying protein and a touch of indulgence while still keeping things light and fresh.

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NUTRITION

370kcal
Protein
24.1g
Fat
21.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

1/2 cup part-skim ricotta cheese

2 large eggs

1 cup fresh spinach

1 teaspoon olive oil

1 garlic clove

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out some of the gills to make room for the filling; set aside.

  • 3

    In a small pan, warm the olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.

  • 4

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

  • 5

    In a mixing bowl, combine the ricotta cheese with the sautéed spinach and garlic. Crack in the two eggs and stir well to form a cohesive filling; season with salt and pepper.

  • 6

    Place the Portobello mushrooms on a baking sheet, gill side up, and generously fill each with the ricotta-spinach mixture.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven, allow to 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

Delight in these hearty, savory stuffed Portobello mushrooms bursting with creamy ricotta, vibrant spinach, and the rich flavor of eggs and garlic. A balanced medley of textures and tastes, this dish is perfect for any meal of the day, offering satisfying protein and a touch of indulgence while still keeping things light and fresh.

NUTRITION

370kcal
Protein
24.1g
Fat
21.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

1/2 cup part-skim ricotta cheese

2 large eggs

1 cup fresh spinach

1 teaspoon olive oil

1 garlic clove

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out some of the gills to make room for the filling; set aside.

  • 3

    In a small pan, warm the olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.

  • 4

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

  • 5

    In a mixing bowl, combine the ricotta cheese with the sautéed spinach and garlic. Crack in the two eggs and stir well to form a cohesive filling; season with salt and pepper.

  • 6

    Place the Portobello mushrooms on a baking sheet, gill side up, and generously fill each with the ricotta-spinach mixture.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven, allow to cool slightly, and serve warm.