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 hearty, earthy portobello mushrooms filled with a creamy, protein-packed blend of part-skim ricotta, fresh spinach, and egg whites, enhanced with garlic and a sprinkle of Parmesan. This dish offers a satisfying texture and a balance of rich flavors, perfect for a wholesome meal at any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
34.1g
Fat
17.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (approx. 150g)

0.75 cup Part-Skim Ricotta Cheese (approx. 185g)

1 cup Fresh Spinach (approx. 30g)

2 Egg Whites (approx. 66g total)

1 clove Garlic, minced

1 teaspoon Olive Oil

1 tablespoon Grated Parmesan Cheese

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out any gills if desired for a cleaner filling base.

  • 3

    In a small skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the fresh spinach to the skillet and sauté until it wilts, about 1-2 minutes. Remove from heat and let cool slightly.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, sautéed garlic and spinach, and grated Parmesan cheese. Season with salt and pepper to taste.

  • 6

    Spoon the ricotta and spinach mixture evenly into each Portobello mushroom cap, pressing the filling gently.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 18-20 minutes, or until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven, adjust seasoning if needed, 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

Delight in hearty, earthy portobello mushrooms filled with a creamy, protein-packed blend of part-skim ricotta, fresh spinach, and egg whites, enhanced with garlic and a sprinkle of Parmesan. This dish offers a satisfying texture and a balance of rich flavors, perfect for a wholesome meal at any time of the day.

NUTRITION

350kcal
Protein
34.1g
Fat
17.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (approx. 150g)

0.75 cup Part-Skim Ricotta Cheese (approx. 185g)

1 cup Fresh Spinach (approx. 30g)

2 Egg Whites (approx. 66g total)

1 clove Garlic, minced

1 teaspoon Olive Oil

1 tablespoon Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out any gills if desired for a cleaner filling base.

  • 3

    In a small skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the fresh spinach to the skillet and sauté until it wilts, about 1-2 minutes. Remove from heat and let cool slightly.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, sautéed garlic and spinach, and grated Parmesan cheese. Season with salt and pepper to taste.

  • 6

    Spoon the ricotta and spinach mixture evenly into each Portobello mushroom cap, pressing the filling gently.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 18-20 minutes, or until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven, adjust seasoning if needed, and serve warm.