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 hearty and savory dish featuring tender Portobello mushrooms generously filled with a creamy blend of part-skim ricotta, fresh spinach, and a boost of protein from egg whites, all lightly enhanced with garlic and olive oil for a balanced flavor profile.

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NUTRITION

429kcal
Protein
33.3g
Fat
21.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (approx. 200g)

0.75 cup Part-Skim Ricotta (approx. 180g)

1 cup Fresh Spinach (approx. 30g)

1 teaspoon Olive Oil (approx. 4.5g)

2 large Egg Whites (approx. 66g)

1 clove Garlic (approx. 3g)

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PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushrooms and scoop out a bit of the gills if desired for extra space.

  • 3

    In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes. Remove from heat.

  • 5

    In a bowl, combine the part-skim ricotta, sautéed spinach and garlic, and egg whites. Mix well until all ingredients are fully integrated. Season with salt and pepper to taste.

  • 6

    Spoon the ricotta mixture evenly into the mushroom caps, filling them generously.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes until the filling is set and the mushrooms are tender.

  • 8

    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 a hearty and savory dish featuring tender Portobello mushrooms generously filled with a creamy blend of part-skim ricotta, fresh spinach, and a boost of protein from egg whites, all lightly enhanced with garlic and olive oil for a balanced flavor profile.

NUTRITION

429kcal
Protein
33.3g
Fat
21.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (approx. 200g)

0.75 cup Part-Skim Ricotta (approx. 180g)

1 cup Fresh Spinach (approx. 30g)

1 teaspoon Olive Oil (approx. 4.5g)

2 large Egg Whites (approx. 66g)

1 clove Garlic (approx. 3g)

PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushrooms and scoop out a bit of the gills if desired for extra space.

  • 3

    In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes. Remove from heat.

  • 5

    In a bowl, combine the part-skim ricotta, sautéed spinach and garlic, and egg whites. Mix well until all ingredients are fully integrated. Season with salt and pepper to taste.

  • 6

    Spoon the ricotta mixture evenly into the mushroom caps, filling them generously.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes until the filling is set and the mushrooms are tender.

  • 8

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