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

Enjoy a savory, protein-packed dish featuring tender Portobello mushrooms loaded with fresh spinach, lightly seasoned egg whites, succulent shredded chicken, and creamy tangy goat cheese. Infused with aromatic herbs and a hint of olive oil, this dish is as delicious as it is nutritious—a perfect choice for a balanced meal any time of day.

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NUTRITION

323kcal
Protein
34.9g
Fat
16.8g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx 140g)

2 cups Baby Spinach (60g)

3 Egg Whites (approx 99g)

1 oz Goat Cheese (28g)

2 oz Shredded Chicken Breast (56g)

2 tsp Olive Oil (9g)

1 Garlic Clove

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and, if desired, use a spoon to lightly scrape out some of the gills to make space for the filling.

  • 3

    In a small bowl, whisk together the egg whites, finely chopped garlic, and mixed fresh herbs.

  • 4

    In a skillet, heat the olive oil over medium heat and sauté the baby spinach until it wilts, about 2 minutes.

  • 5

    Stir the sautéed spinach into the egg white mixture along with the shredded chicken breast.

  • 6

    Place the Portobello mushroom caps on a baking tray. Evenly distribute the spinach-chicken mixture into the caps.

  • 7

    Top each filled mushroom with crumbled goat cheese.

  • 8

    Bake in the preheated oven for 15-18 minutes or until the filling is set and the mushrooms are tender.

  • 9

    Serve warm and enjoy this wholesome, flavor-packed dish.

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

Enjoy a savory, protein-packed dish featuring tender Portobello mushrooms loaded with fresh spinach, lightly seasoned egg whites, succulent shredded chicken, and creamy tangy goat cheese. Infused with aromatic herbs and a hint of olive oil, this dish is as delicious as it is nutritious—a perfect choice for a balanced meal any time of day.

NUTRITION

323kcal
Protein
34.9g
Fat
16.8g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx 140g)

2 cups Baby Spinach (60g)

3 Egg Whites (approx 99g)

1 oz Goat Cheese (28g)

2 oz Shredded Chicken Breast (56g)

2 tsp Olive Oil (9g)

1 Garlic Clove

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and, if desired, use a spoon to lightly scrape out some of the gills to make space for the filling.

  • 3

    In a small bowl, whisk together the egg whites, finely chopped garlic, and mixed fresh herbs.

  • 4

    In a skillet, heat the olive oil over medium heat and sauté the baby spinach until it wilts, about 2 minutes.

  • 5

    Stir the sautéed spinach into the egg white mixture along with the shredded chicken breast.

  • 6

    Place the Portobello mushroom caps on a baking tray. Evenly distribute the spinach-chicken mixture into the caps.

  • 7

    Top each filled mushroom with crumbled goat cheese.

  • 8

    Bake in the preheated oven for 15-18 minutes or until the filling is set and the mushrooms are tender.

  • 9

    Serve warm and enjoy this wholesome, flavor-packed dish.