Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

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

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

Savor the earthy flavor of a juicy Portobello mushroom stuffed with a protein-packed blend of fresh spinach, creamy goat cheese, egg whites, hearty lentils, and firm tofu, accented with garlic and fresh basil. This vibrant dish balances rich herb-infused goodness with light textures, perfect for a clean, satisfying meal.

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NUTRITION

334kcal
Protein
26.7g
Fat
14.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120 g)

1 cup Fresh Spinach (30 g)

2 oz Goat Cheese (56 g)

3 large Egg Whites (approx. 99 g total)

1/2 cup Cooked Lentils (100 g)

2 oz Firm Tofu (56 g)

1 Garlic Clove

1 tbsp Fresh Basil

1 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 any gills to create space for the filling.

  • 3

    In a bowl, combine the chopped spinach, crumbled goat cheese, egg whites, cooked lentils, and small cubes of tofu.

  • 4

    Mince the garlic and add it along with the chopped fresh basil to the mixture. Drizzle in the olive oil and mix until evenly combined.

  • 5

    Spoon the filling into the cavity of the mushroom cap, pressing it down gently to pack the ingredients.

  • 6

    Place the stuffed mushroom on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is set and the mushroom is tender.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

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

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese

Savor the earthy flavor of a juicy Portobello mushroom stuffed with a protein-packed blend of fresh spinach, creamy goat cheese, egg whites, hearty lentils, and firm tofu, accented with garlic and fresh basil. This vibrant dish balances rich herb-infused goodness with light textures, perfect for a clean, satisfying meal.

NUTRITION

334kcal
Protein
26.7g
Fat
14.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120 g)

1 cup Fresh Spinach (30 g)

2 oz Goat Cheese (56 g)

3 large Egg Whites (approx. 99 g total)

1/2 cup Cooked Lentils (100 g)

2 oz Firm Tofu (56 g)

1 Garlic Clove

1 tbsp Fresh Basil

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out any gills to create space for the filling.

  • 3

    In a bowl, combine the chopped spinach, crumbled goat cheese, egg whites, cooked lentils, and small cubes of tofu.

  • 4

    Mince the garlic and add it along with the chopped fresh basil to the mixture. Drizzle in the olive oil and mix until evenly combined.

  • 5

    Spoon the filling into the cavity of the mushroom cap, pressing it down gently to pack the ingredients.

  • 6

    Place the stuffed mushroom on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is set and the mushroom is tender.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.