Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Savor these hearty and flavorful stuffed portobello mushrooms, generously filled with a creamy blend of low-fat ricotta, fresh spinach, and aromatic herbs. Enhanced with egg whites and a sprinkle of Parmesan for an extra protein lift, this dish offers a delightful mix of textures and a comforting, herb-infused taste perfect for any meal of the day.

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NUTRITION

472kcal
Protein
38g
Fat
22.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx. 300g total)

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

1 cup Fresh Spinach (30g)

2 Egg Whites (66g total)

1 oz Grated Parmesan Cheese (28g)

4 Tbsp Fresh Basil, chopped (8g)

1 tsp Extra Virgin Olive Oil (4.5g)

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 cloth and remove the stems. Using a spoon, lightly scrape out the gills to create more space for the filling.

  • 3

    In a medium bowl, combine the part-skim ricotta, egg whites, fresh spinach, chopped basil, salt, and pepper. Stir until well mixed.

  • 4

    Fill each mushroom cap generously with the ricotta-spinach mixture. Sprinkle the grated Parmesan cheese evenly on top of each filled mushroom.

  • 5

    Drizzle a teaspoon of extra virgin olive oil over the mushrooms.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and let cool slightly before serving.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Savor these hearty and flavorful stuffed portobello mushrooms, generously filled with a creamy blend of low-fat ricotta, fresh spinach, and aromatic herbs. Enhanced with egg whites and a sprinkle of Parmesan for an extra protein lift, this dish offers a delightful mix of textures and a comforting, herb-infused taste perfect for any meal of the day.

NUTRITION

472kcal
Protein
38g
Fat
22.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx. 300g total)

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

1 cup Fresh Spinach (30g)

2 Egg Whites (66g total)

1 oz Grated Parmesan Cheese (28g)

4 Tbsp Fresh Basil, chopped (8g)

1 tsp Extra Virgin Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms with a damp cloth and remove the stems. Using a spoon, lightly scrape out the gills to create more space for the filling.

  • 3

    In a medium bowl, combine the part-skim ricotta, egg whites, fresh spinach, chopped basil, salt, and pepper. Stir until well mixed.

  • 4

    Fill each mushroom cap generously with the ricotta-spinach mixture. Sprinkle the grated Parmesan cheese evenly on top of each filled mushroom.

  • 5

    Drizzle a teaspoon of extra virgin olive oil over the mushrooms.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and let cool slightly before serving.