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

Enjoy a satisfying dish featuring hearty Portobello mushrooms filled with a creamy blend of part-skim ricotta and fresh spinach, accented by aromatic garlic and herbs. Each bite bursts with earthy mushroom flavor and the luxurious texture of softly melted ricotta, making it a delightful option for any meal of the day.

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NUTRITION

408kcal
Protein
40.1g
Fat
17.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom caps

1 cup part-skim Ricotta Cheese

1 cup fresh Spinach

1 large Egg White

1 clove Garlic

Olive Oil Spray

Italian Seasoning

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the mushroom caps by gently wiping with a damp cloth. Remove the stems and scrape out any gills gently if desired for more room to fill.

  • 3

    In a bowl, combine the ricotta cheese, fresh spinach, egg white, and minced garlic. Season with a pinch of Italian seasoning, salt, and pepper.

  • 4

    Generously spray a baking dish with olive oil spray and place the mushroom caps inside, gill side up.

  • 5

    Spoon the ricotta and spinach mixture into each mushroom cap, pressing lightly to ensure the filling adheres well.

  • 6

    Spray a little more olive oil on top of the stuffed mushrooms.

  • 7

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

  • 8

    Remove from 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

Enjoy a satisfying dish featuring hearty Portobello mushrooms filled with a creamy blend of part-skim ricotta and fresh spinach, accented by aromatic garlic and herbs. Each bite bursts with earthy mushroom flavor and the luxurious texture of softly melted ricotta, making it a delightful option for any meal of the day.

NUTRITION

408kcal
Protein
40.1g
Fat
17.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom caps

1 cup part-skim Ricotta Cheese

1 cup fresh Spinach

1 large Egg White

1 clove Garlic

Olive Oil Spray

Italian Seasoning

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the mushroom caps by gently wiping with a damp cloth. Remove the stems and scrape out any gills gently if desired for more room to fill.

  • 3

    In a bowl, combine the ricotta cheese, fresh spinach, egg white, and minced garlic. Season with a pinch of Italian seasoning, salt, and pepper.

  • 4

    Generously spray a baking dish with olive oil spray and place the mushroom caps inside, gill side up.

  • 5

    Spoon the ricotta and spinach mixture into each mushroom cap, pressing lightly to ensure the filling adheres well.

  • 6

    Spray a little more olive oil on top of the stuffed mushrooms.

  • 7

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

  • 8

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