Herb-Spinach Stuffed Portobello Caps with Melted Goat Cheese

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

Herb-Spinach Stuffed Portobello Caps with Melted Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Caps with Melted Goat Cheese

Enjoy these hearty stuffed Portobello caps loaded with a savory blend of wilted spinach, lean turkey, and melted goat cheese, accented with fresh herbs and garlic. This dish delivers a sophisticated blend of earthy mushroom flavor and tangy goat cheese, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

428kcal
Protein
46.3g
Fat
18.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (200g total)

1 cup cooked Fresh Spinach (180g)

2 oz Goat Cheese (56g)

3 oz Lean Turkey Breast (85g)

1 teaspoon Olive Oil

1 clove Garlic

2 tablespoons Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello caps by gently wiping them with a damp cloth. Remove the stems and use a small spoon to scrape out some of the gills to create space for the filling.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, stirring occasionally. Season lightly with salt and pepper if desired.

  • 5

    Stir in the chopped lean turkey breast and fresh herbs into the spinach mixture until evenly combined and heated through.

  • 6

    Stuff each Portobello cap generously with the spinach-turkey mixture. Top each with crumbled goat cheese.

  • 7

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the goat cheese is slightly melted.

  • 8

    Remove from the oven and serve warm. Enjoy your nutrient-packed, flavorful meal!

Herb-Spinach Stuffed Portobello Caps with Melted Goat Cheese

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

Herb-Spinach Stuffed Portobello Caps with Melted Goat Cheese

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Caps with Melted Goat Cheese

Enjoy these hearty stuffed Portobello caps loaded with a savory blend of wilted spinach, lean turkey, and melted goat cheese, accented with fresh herbs and garlic. This dish delivers a sophisticated blend of earthy mushroom flavor and tangy goat cheese, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

428kcal
Protein
46.3g
Fat
18.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (200g total)

1 cup cooked Fresh Spinach (180g)

2 oz Goat Cheese (56g)

3 oz Lean Turkey Breast (85g)

1 teaspoon Olive Oil

1 clove Garlic

2 tablespoons Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello caps by gently wiping them with a damp cloth. Remove the stems and use a small spoon to scrape out some of the gills to create space for the filling.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, stirring occasionally. Season lightly with salt and pepper if desired.

  • 5

    Stir in the chopped lean turkey breast and fresh herbs into the spinach mixture until evenly combined and heated through.

  • 6

    Stuff each Portobello cap generously with the spinach-turkey mixture. Top each with crumbled goat cheese.

  • 7

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the goat cheese is slightly melted.

  • 8

    Remove from the oven and serve warm. Enjoy your nutrient-packed, flavorful meal!