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, protein-packed dish featuring meaty portobello mushrooms filled with a vibrant mixture of low-fat ricotta, fresh spinach, lean turkey, and aromatic herbs. This meal provides a delightful balance of textures and flavors, perfect for a health-conscious dinner that supports your nutrition and fitness goals.

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NUTRITION

340kcal
Protein
36.9g
Fat
12g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

2 large Egg Whites

2 ounces Lean Turkey Breast, diced

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Basil, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stems from the Portobello mushrooms and gently scrape out some of the gills to create space for the filling.

  • 3

    In a bowl, combine the low-fat ricotta, egg whites, diced lean turkey breast, fresh spinach, minced garlic, and chopped basil. Season the mixture with salt and pepper.

  • 4

    Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle each with a teaspoon of olive oil.

  • 5

    Spoon the ricotta and turkey mixture evenly into each mushroom cap.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven 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

Enjoy a savory, protein-packed dish featuring meaty portobello mushrooms filled with a vibrant mixture of low-fat ricotta, fresh spinach, lean turkey, and aromatic herbs. This meal provides a delightful balance of textures and flavors, perfect for a health-conscious dinner that supports your nutrition and fitness goals.

NUTRITION

340kcal
Protein
36.9g
Fat
12g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

2 large Egg Whites

2 ounces Lean Turkey Breast, diced

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Basil, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stems from the Portobello mushrooms and gently scrape out some of the gills to create space for the filling.

  • 3

    In a bowl, combine the low-fat ricotta, egg whites, diced lean turkey breast, fresh spinach, minced garlic, and chopped basil. Season the mixture with salt and pepper.

  • 4

    Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle each with a teaspoon of olive oil.

  • 5

    Spoon the ricotta and turkey mixture evenly into each mushroom cap.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and serve warm.