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

Savor these hearty Portobello mushrooms generously filled with a vibrant blend of fresh spinach, creamy ricotta, and fluffy egg whites. Each bite offers a delightful mix of earthy, savory flavors perfect for a nourishing lunch or dinner.

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NUTRITION

358kcal
Protein
31.4g
Fat
11.1g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~200g)

1 cup fresh Spinach (~30g)

1/2 cup Part-Skim Ricotta Cheese (~124g)

3 Egg Whites (~99g)

1/2 teaspoon Italian Seasoning

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out the gills if desired for a cleaner texture.

  • 3

    In a bowl, mix the ricotta cheese, egg whites, chopped fresh spinach, and Italian seasoning. Season the mixture with salt and pepper.

  • 4

    Spoon the ricotta and spinach mixture evenly into the cavity of each mushroom.

  • 5

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

  • 6

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

  • 7

    Remove from the oven, let cool slightly, and serve warm.

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

Savor these hearty Portobello mushrooms generously filled with a vibrant blend of fresh spinach, creamy ricotta, and fluffy egg whites. Each bite offers a delightful mix of earthy, savory flavors perfect for a nourishing lunch or dinner.

NUTRITION

358kcal
Protein
31.4g
Fat
11.1g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~200g)

1 cup fresh Spinach (~30g)

1/2 cup Part-Skim Ricotta Cheese (~124g)

3 Egg Whites (~99g)

1/2 teaspoon Italian Seasoning

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out the gills if desired for a cleaner texture.

  • 3

    In a bowl, mix the ricotta cheese, egg whites, chopped fresh spinach, and Italian seasoning. Season the mixture with salt and pepper.

  • 4

    Spoon the ricotta and spinach mixture evenly into the cavity of each mushroom.

  • 5

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

  • 6

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

  • 7

    Remove from the oven, let cool slightly, and serve warm.