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

Enjoy a savory, satisfying meal with a meaty Portobello mushroom generously filled with a creamy, herb-infused ricotta and spinach mixture. Topped with a sprinkle of Parmesan and a drizzle of olive oil, this dish offers a harmonious blend of earthy flavors and a luscious texture that's sure to delight.

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NUTRITION

505kcal
Protein
37.0g
Fat
25.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (≈140g)

1 cup Part-Skim Ricotta Cheese (≈252g)

1 cup Fresh Spinach (≈30g)

1 garlic clove

1 tbsp Fresh Basil, chopped

2 tbsp Grated Parmesan Cheese

1/2 tsp Olive Oil

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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 if desired for a cleaner filling surface.

  • 3

    Finely mince the garlic and roughly chop the fresh basil. In a bowl, combine the part-skim ricotta cheese, fresh spinach (roughly chopped if large leaves), minced garlic, and chopped basil. Mix until well incorporated.

  • 4

    Stir in the grated Parmesan cheese into the ricotta mixture.

  • 5

    Place the Portobello mushroom on a baking sheet lined with parchment paper. Spoon the ricotta and spinach mixture generously into the cavity of the mushroom.

  • 6

    Drizzle the olive oil lightly over the stuffed mushroom.

  • 7

    Bake in the preheated oven for 18-22 minutes or until the mushroom is tender and the filling is warmed through.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy your herb-ricotta stuffed Portobello mushroom as a nutritious and flavorful meal.

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

Enjoy a savory, satisfying meal with a meaty Portobello mushroom generously filled with a creamy, herb-infused ricotta and spinach mixture. Topped with a sprinkle of Parmesan and a drizzle of olive oil, this dish offers a harmonious blend of earthy flavors and a luscious texture that's sure to delight.

NUTRITION

505kcal
Protein
37.0g
Fat
25.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (≈140g)

1 cup Part-Skim Ricotta Cheese (≈252g)

1 cup Fresh Spinach (≈30g)

1 garlic clove

1 tbsp Fresh Basil, chopped

2 tbsp Grated Parmesan Cheese

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out the gills if desired for a cleaner filling surface.

  • 3

    Finely mince the garlic and roughly chop the fresh basil. In a bowl, combine the part-skim ricotta cheese, fresh spinach (roughly chopped if large leaves), minced garlic, and chopped basil. Mix until well incorporated.

  • 4

    Stir in the grated Parmesan cheese into the ricotta mixture.

  • 5

    Place the Portobello mushroom on a baking sheet lined with parchment paper. Spoon the ricotta and spinach mixture generously into the cavity of the mushroom.

  • 6

    Drizzle the olive oil lightly over the stuffed mushroom.

  • 7

    Bake in the preheated oven for 18-22 minutes or until the mushroom is tender and the filling is warmed through.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy your herb-ricotta stuffed Portobello mushroom as a nutritious and flavorful meal.