Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Savor these hearty, stuffed Portobello mushrooms bursting with creamy ricotta and vibrant spinach, enhanced by a hint of garlic and a touch of olive oil. Perfect as a versatile meal for breakfast, lunch, or dinner, they deliver a delightful mix of textures, herbs, and a surprising protein boost from egg whites.

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NUTRITION

479kcal
Protein
31.9g
Fat
32.8g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~240g)

1/2 cup Ricotta Cheese (~124g)

2 cups Fresh Spinach (packed, ~60g)

3 Egg Whites (~99g)

1 tbsp Olive Oil

1 clove Garlic

1 tbsp Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the mushrooms and gently remove the stems. Using a spoon, scoop out some of the gills to create more space for the filling.

  • 3

    In a bowl, combine the ricotta cheese and egg whites. Finely mince the garlic and add it to the mixture along with a pinch of salt and pepper.

  • 4

    Lightly sauté the spinach in olive oil for 1-2 minutes until just wilted, then fold it into the ricotta mixture.

  • 5

    Fill each mushroom cap generously with the ricotta-spinach mixture and top with a sprinkle of Parmesan cheese.

  • 6

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 18-22 minutes, or until the mushrooms are tender and the filling is set.

  • 7

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Savor these hearty, stuffed Portobello mushrooms bursting with creamy ricotta and vibrant spinach, enhanced by a hint of garlic and a touch of olive oil. Perfect as a versatile meal for breakfast, lunch, or dinner, they deliver a delightful mix of textures, herbs, and a surprising protein boost from egg whites.

NUTRITION

479kcal
Protein
31.9g
Fat
32.8g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~240g)

1/2 cup Ricotta Cheese (~124g)

2 cups Fresh Spinach (packed, ~60g)

3 Egg Whites (~99g)

1 tbsp Olive Oil

1 clove Garlic

1 tbsp Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the mushrooms and gently remove the stems. Using a spoon, scoop out some of the gills to create more space for the filling.

  • 3

    In a bowl, combine the ricotta cheese and egg whites. Finely mince the garlic and add it to the mixture along with a pinch of salt and pepper.

  • 4

    Lightly sauté the spinach in olive oil for 1-2 minutes until just wilted, then fold it into the ricotta mixture.

  • 5

    Fill each mushroom cap generously with the ricotta-spinach mixture and top with a sprinkle of Parmesan cheese.

  • 6

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 18-22 minutes, or until the mushrooms are tender and the filling is set.

  • 7

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