Hearty Stuffed Portobello Mushrooms

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

Hearty Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Hearty Stuffed Portobello Mushrooms

Enjoy these robust, savory Portobello mushrooms bursting with a hearty mixture of lean chicken breast, quinoa, fresh spinach, sun-dried tomatoes, and tangy feta cheese. This dish is a perfect balance of textures and flavors, featuring meaty mushroom caps that serve as the ideal vessel for a protein-rich, nutrient-packed stuffing. It’s a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

396kcal
Protein
37.5g
Fat
15.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps

3 oz Cooked Chicken Breast

1/4 cup Cooked Quinoa

1 cup Fresh Spinach

1 medium Diced Tomato

1 oz Feta Cheese

1 tsp Olive Oil

Pinch Black Pepper

Pinch Salt

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PREPARATION

  • 1

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

  • 2

    Using a spoon, gently scrape out the gills from the Portobello mushrooms and set aside the stems for another use if desired.

  • 3

    In a bowl, combine the diced cooked chicken breast, cooked quinoa, fresh spinach, diced tomato, and crumbled feta cheese. Drizzle with olive oil and season with salt and black pepper. Mix until well combined.

  • 4

    Spoon the mixture into the mushroom caps, pressing it down slightly to pack in the filling.

  • 5

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for 20-25 minutes until the mushrooms are tender and the filling is heated through.

  • 6

    Remove from the oven, let cool for a couple of minutes, and serve warm.

Hearty Stuffed Portobello Mushrooms

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

Hearty Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Hearty Stuffed Portobello Mushrooms

Enjoy these robust, savory Portobello mushrooms bursting with a hearty mixture of lean chicken breast, quinoa, fresh spinach, sun-dried tomatoes, and tangy feta cheese. This dish is a perfect balance of textures and flavors, featuring meaty mushroom caps that serve as the ideal vessel for a protein-rich, nutrient-packed stuffing. It’s a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

396kcal
Protein
37.5g
Fat
15.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps

3 oz Cooked Chicken Breast

1/4 cup Cooked Quinoa

1 cup Fresh Spinach

1 medium Diced Tomato

1 oz Feta Cheese

1 tsp Olive Oil

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

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

  • 2

    Using a spoon, gently scrape out the gills from the Portobello mushrooms and set aside the stems for another use if desired.

  • 3

    In a bowl, combine the diced cooked chicken breast, cooked quinoa, fresh spinach, diced tomato, and crumbled feta cheese. Drizzle with olive oil and season with salt and black pepper. Mix until well combined.

  • 4

    Spoon the mixture into the mushroom caps, pressing it down slightly to pack in the filling.

  • 5

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for 20-25 minutes until the mushrooms are tender and the filling is heated through.

  • 6

    Remove from the oven, let cool for a couple of minutes, and serve warm.