Savory Stuffed Portobello Mushrooms

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

Savory Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Portobello Mushrooms

Enjoy these hearty and flavorful Portobello mushrooms, generously filled with a vibrant mix of protein-rich turkey, quinoa, fresh spinach, and a sprinkle of low-fat cheese. A drizzle of olive oil enhances the savoriness and helps meld the textures, making it an ideal multi-meal dish.

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NUTRITION

376kcal
Protein
33.9g
Fat
20.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (150g total)

1/2 cup Cooked Quinoa (92g)

1 cup raw Spinach (30g)

1/4 cup shredded Low-Fat Mozzarella Cheese (28g)

2 ounces Sliced Turkey Breast (56g)

1 tablespoon Extra Virgin Olive Oil (14g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by gently wiping them with a damp cloth and remove the stems for a flat base.

  • 2

    Using a small spoon, gently scrape out some of the gills from the underside of the mushrooms to create extra space for the filling.

  • 3

    In a bowl, mix together the cooked quinoa, chopped spinach, diced turkey breast (cut into small pieces), and shredded low-fat mozzarella cheese. Season lightly with salt and pepper.

  • 4

    Drizzle in the extra virgin olive oil and toss the mixture to combine evenly.

  • 5

    Spoon the filling generously into each mushroom cap, pressing lightly to secure the filling.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 18-22 minutes, until the mushrooms are tender and the cheese is slightly melted and golden.

  • 7

    Remove from the oven, let cool for a couple of minutes, and serve warm. These stuffed mushrooms work great for breakfast, lunch, or dinner.

Savory Stuffed Portobello Mushrooms

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

Savory Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Portobello Mushrooms

Enjoy these hearty and flavorful Portobello mushrooms, generously filled with a vibrant mix of protein-rich turkey, quinoa, fresh spinach, and a sprinkle of low-fat cheese. A drizzle of olive oil enhances the savoriness and helps meld the textures, making it an ideal multi-meal dish.

NUTRITION

376kcal
Protein
33.9g
Fat
20.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (150g total)

1/2 cup Cooked Quinoa (92g)

1 cup raw Spinach (30g)

1/4 cup shredded Low-Fat Mozzarella Cheese (28g)

2 ounces Sliced Turkey Breast (56g)

1 tablespoon Extra Virgin Olive Oil (14g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by gently wiping them with a damp cloth and remove the stems for a flat base.

  • 2

    Using a small spoon, gently scrape out some of the gills from the underside of the mushrooms to create extra space for the filling.

  • 3

    In a bowl, mix together the cooked quinoa, chopped spinach, diced turkey breast (cut into small pieces), and shredded low-fat mozzarella cheese. Season lightly with salt and pepper.

  • 4

    Drizzle in the extra virgin olive oil and toss the mixture to combine evenly.

  • 5

    Spoon the filling generously into each mushroom cap, pressing lightly to secure the filling.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 18-22 minutes, until the mushrooms are tender and the cheese is slightly melted and golden.

  • 7

    Remove from the oven, let cool for a couple of minutes, and serve warm. These stuffed mushrooms work great for breakfast, lunch, or dinner.