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 these hearty Portobello mushrooms stuffed with a luscious blend of part-skim ricotta, fresh spinach, and a hint of garlic. A perfect meal that’s both satisfying and nutritious, ideal for any time of day.

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NUTRITION

443kcal
Protein
32.9g
Fat
26.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (240g)

3/4 cup Part-Skim Ricotta Cheese (186g)

1 cup Fresh Spinach (30g)

1 large Egg White (30g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out some of the gills, creating space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach (roughly chopped), egg white, and minced garlic. Season with a pinch of salt and pepper.

  • 4

    Drizzle olive oil over the mushroom caps and place them on a baking sheet, gill side up.

  • 5

    Spoon the ricotta and spinach mixture evenly into each mushroom cap.

  • 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

Enjoy these hearty Portobello mushrooms stuffed with a luscious blend of part-skim ricotta, fresh spinach, and a hint of garlic. A perfect meal that’s both satisfying and nutritious, ideal for any time of day.

NUTRITION

443kcal
Protein
32.9g
Fat
26.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (240g)

3/4 cup Part-Skim Ricotta Cheese (186g)

1 cup Fresh Spinach (30g)

1 large Egg White (30g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out some of the gills, creating space for the filling.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach (roughly chopped), egg white, and minced garlic. Season with a pinch of salt and pepper.

  • 4

    Drizzle olive oil over the mushroom caps and place them on a baking sheet, gill side up.

  • 5

    Spoon the ricotta and spinach mixture evenly into each mushroom cap.

  • 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.