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

Enjoy these savory, hearty Portobello mushrooms filled with a creamy blend of ricotta, vibrant spinach, and a boost of egg white protein. A delightful dish perfect for breakfast, lunch, or dinner that combines tender mushroom caps with a rich, well-seasoned filling, finished with a hint of Parmesan for extra flavor.

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NUTRITION

358kcal
Protein
26.3g
Fat
18.9g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms

1/2 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

2 large Egg Whites

1 teaspoon Olive Oil

1 tablespoon Parmesan Cheese

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out a bit of the gills to make room for the filling.

  • 3

    In a bowl, combine the ricotta cheese, cooked spinach, egg whites, minced garlic, and Parmesan cheese. Season with salt and pepper to taste.

  • 4

    Drizzle olive oil over the mushroom caps and place them on the prepared baking sheet, gill side up.

  • 5

    Spoon the ricotta-spinach mixture evenly into each mushroom cap.

  • 6

    Bake in the preheated oven for 18-20 minutes, until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and serve warm. Enjoy your nutritious and flavorful stuffed mushrooms!

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

Enjoy these savory, hearty Portobello mushrooms filled with a creamy blend of ricotta, vibrant spinach, and a boost of egg white protein. A delightful dish perfect for breakfast, lunch, or dinner that combines tender mushroom caps with a rich, well-seasoned filling, finished with a hint of Parmesan for extra flavor.

NUTRITION

358kcal
Protein
26.3g
Fat
18.9g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms

1/2 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

2 large Egg Whites

1 teaspoon Olive Oil

1 tablespoon Parmesan Cheese

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out a bit of the gills to make room for the filling.

  • 3

    In a bowl, combine the ricotta cheese, cooked spinach, egg whites, minced garlic, and Parmesan cheese. Season with salt and pepper to taste.

  • 4

    Drizzle olive oil over the mushroom caps and place them on the prepared baking sheet, gill side up.

  • 5

    Spoon the ricotta-spinach mixture evenly into each mushroom cap.

  • 6

    Bake in the preheated oven for 18-20 minutes, until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and serve warm. Enjoy your nutritious and flavorful stuffed mushrooms!