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

Delight in these hearty, flavorful portobello mushrooms filled with a creamy ricotta and spinach mixture, accented by a touch of garlic and olive oil. This dish is a wonderful balance of earthy, savory flavors and a satisfying texture perfect for a wholesome lunch or dinner.

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NUTRITION

502kcal
Protein
36.4g
Fat
29g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

2 large portobello mushroom caps

1 cup part-skim ricotta cheese

2 cups fresh spinach

1 tablespoon olive oil

2 cloves garlic

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Gently clean the portobello mushroom caps with a damp cloth and remove the stems. Lightly scrape out some of the gills if desired for more room to fill.

  • 3

    Brush the mushroom caps with the olive oil on both sides and place them on a baking sheet, gill side up.

  • 4

    In a small pan, heat a tiny drizzle of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

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

  • 6

    In a bowl, combine the ricotta cheese with the sautéed spinach and garlic. Season with a pinch of salt and black pepper.

  • 7

    Spoon the ricotta and spinach mixture evenly into each mushroom cap, ensuring they're well-stuffed.

  • 8

    Place the filled mushrooms in the oven and bake for about 18-20 minutes until the mushrooms are tender and the filling is warmed through.

  • 9

    Remove from the oven, adjust seasoning if needed, and serve warm. Enjoy your nutritious, protein-packed meal!

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

Delight in these hearty, flavorful portobello mushrooms filled with a creamy ricotta and spinach mixture, accented by a touch of garlic and olive oil. This dish is a wonderful balance of earthy, savory flavors and a satisfying texture perfect for a wholesome lunch or dinner.

NUTRITION

502kcal
Protein
36.4g
Fat
29g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

2 large portobello mushroom caps

1 cup part-skim ricotta cheese

2 cups fresh spinach

1 tablespoon olive oil

2 cloves garlic

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Gently clean the portobello mushroom caps with a damp cloth and remove the stems. Lightly scrape out some of the gills if desired for more room to fill.

  • 3

    Brush the mushroom caps with the olive oil on both sides and place them on a baking sheet, gill side up.

  • 4

    In a small pan, heat a tiny drizzle of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

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

  • 6

    In a bowl, combine the ricotta cheese with the sautéed spinach and garlic. Season with a pinch of salt and black pepper.

  • 7

    Spoon the ricotta and spinach mixture evenly into each mushroom cap, ensuring they're well-stuffed.

  • 8

    Place the filled mushrooms in the oven and bake for about 18-20 minutes until the mushrooms are tender and the filling is warmed through.

  • 9

    Remove from the oven, adjust seasoning if needed, and serve warm. Enjoy your nutritious, protein-packed meal!