Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese and Chicken

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 and Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese and Chicken

Delight in these robustly flavored, hearty stuffed portobello mushrooms packed with fresh spinach, tangy goat cheese, and savory chicken, all brought together with a light herb-infused egg white mixture. A perfect balance of protein and fresh garden goodness to energize your day.

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NUTRITION

330kcal
Protein
40.6g
Fat
13.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~300g total)

1 cup Fresh Spinach

1/4 cup Goat Cheese (~28g)

1 teaspoon Olive Oil

1 large Egg White

4 ounces Cooked Chicken Breast

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms with a damp paper towel and remove the stems.

  • 3

    Using a small spoon, lightly scrape out some of the gills to create extra space for the filling.

  • 4

    In a small bowl, whisk together the egg white, olive oil, and mixed herbs. Season with a pinch of salt and pepper.

  • 5

    In another bowl, combine the fresh spinach, crumbled goat cheese, and diced cooked chicken breast. Pour in the egg white mixture and stir until well combined.

  • 6

    Spoon the mixture evenly into the mushroom caps, distributing the filling nicely.

  • 7

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for 18-22 minutes, until the mushrooms are tender and the filling is set.

  • 8

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

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese and Chicken

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 and Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese and Chicken

Delight in these robustly flavored, hearty stuffed portobello mushrooms packed with fresh spinach, tangy goat cheese, and savory chicken, all brought together with a light herb-infused egg white mixture. A perfect balance of protein and fresh garden goodness to energize your day.

NUTRITION

330kcal
Protein
40.6g
Fat
13.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~300g total)

1 cup Fresh Spinach

1/4 cup Goat Cheese (~28g)

1 teaspoon Olive Oil

1 large Egg White

4 ounces Cooked Chicken Breast

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms with a damp paper towel and remove the stems.

  • 3

    Using a small spoon, lightly scrape out some of the gills to create extra space for the filling.

  • 4

    In a small bowl, whisk together the egg white, olive oil, and mixed herbs. Season with a pinch of salt and pepper.

  • 5

    In another bowl, combine the fresh spinach, crumbled goat cheese, and diced cooked chicken breast. Pour in the egg white mixture and stir until well combined.

  • 6

    Spoon the mixture evenly into the mushroom caps, distributing the filling nicely.

  • 7

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for 18-22 minutes, until the mushrooms are tender and the filling is set.

  • 8

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