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 blend of creamy ricotta combined with fresh spinach and egg whites, perfectly nestled inside hearty portobello mushrooms. This dish offers a delightful combination of earthy flavors and a satisfying texture, lightly accented with garlic and herbs to finish.

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NUTRITION

329kcal
Protein
34.7g
Fat
13.4g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

4 Egg Whites

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • 2

    Gently remove the stems from the portobello mushroom caps and scrape out any gills if desired for easier stuffing.

  • 3

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

  • 4

    Add the fresh spinach to the pan and cook until wilted, then remove from heat.

  • 5

    In a bowl, combine the ricotta, sautéed spinach with garlic, and egg whites. Stir in the dried oregano and season with salt and black pepper.

  • 6

    Spoon the mixture generously into each mushroom cap, ensuring they are well filled.

  • 7

    Place the stuffed mushrooms on the prepared baking sheet and 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, let cool for a few minutes, 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 blend of creamy ricotta combined with fresh spinach and egg whites, perfectly nestled inside hearty portobello mushrooms. This dish offers a delightful combination of earthy flavors and a satisfying texture, lightly accented with garlic and herbs to finish.

NUTRITION

329kcal
Protein
34.7g
Fat
13.4g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

4 Egg Whites

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • 2

    Gently remove the stems from the portobello mushroom caps and scrape out any gills if desired for easier stuffing.

  • 3

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

  • 4

    Add the fresh spinach to the pan and cook until wilted, then remove from heat.

  • 5

    In a bowl, combine the ricotta, sautéed spinach with garlic, and egg whites. Stir in the dried oregano and season with salt and black pepper.

  • 6

    Spoon the mixture generously into each mushroom cap, ensuring they are well filled.

  • 7

    Place the stuffed mushrooms on the prepared baking sheet and 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, let cool for a few minutes, and serve warm.