Cheesy Stuffed Portobello with Lean Pepperoni

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

Cheesy Stuffed Portobello with Lean Pepperoni

YOUR SOLIN GENERATED RECIPE

Cheesy Stuffed Portobello with Lean Pepperoni

Enjoy a savory twist on a classic stuffed mushroom dish, where a robust Portobello cap is filled with a melty blend of low-fat mozzarella and Parmesan, accented with lean pepperoni, fresh spinach, and a hint of tomato sauce. This dish delivers a satisfying balance of cheesy indulgence and protein-rich ingredients, perfect for a delightful dinner that supports your dietary goals.

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NUTRITION

353kcal
Protein
38.8g
Fat
19.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (150g)

1.5 ounces Lean Pepperoni (42g)

2 large Egg Whites (66g)

1/2 cup shredded Low-Fat Mozzarella (56g)

1 tablespoon grated Parmesan Cheese (5g)

2 tablespoons Tomato Sauce (30g)

1/2 cup chopped Fresh Spinach (15g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out some of the gills to create a hollow space for stuffing.

  • 3

    In a small bowl, whisk together the egg whites and olive oil. Stir in the tomato sauce, chopped spinach, and lean pepperoni chopped into small pieces.

  • 4

    Fold in the shredded low-fat mozzarella and grated Parmesan cheese into the mixture.

  • 5

    Spoon the cheesy mixture evenly into the mushroom cap, ensuring it is well filled.

  • 6

    Place the stuffed mushroom on a lightly greased baking sheet and bake in the preheated oven for 18-22 minutes until the filling is set and the cheese is slightly golden.

  • 7

    Remove from the oven and let cool slightly before serving.

Cheesy Stuffed Portobello with Lean Pepperoni

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

Cheesy Stuffed Portobello with Lean Pepperoni

YOUR SOLIN GENERATED RECIPE

Cheesy Stuffed Portobello with Lean Pepperoni

Enjoy a savory twist on a classic stuffed mushroom dish, where a robust Portobello cap is filled with a melty blend of low-fat mozzarella and Parmesan, accented with lean pepperoni, fresh spinach, and a hint of tomato sauce. This dish delivers a satisfying balance of cheesy indulgence and protein-rich ingredients, perfect for a delightful dinner that supports your dietary goals.

NUTRITION

353kcal
Protein
38.8g
Fat
19.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (150g)

1.5 ounces Lean Pepperoni (42g)

2 large Egg Whites (66g)

1/2 cup shredded Low-Fat Mozzarella (56g)

1 tablespoon grated Parmesan Cheese (5g)

2 tablespoons Tomato Sauce (30g)

1/2 cup chopped Fresh Spinach (15g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out some of the gills to create a hollow space for stuffing.

  • 3

    In a small bowl, whisk together the egg whites and olive oil. Stir in the tomato sauce, chopped spinach, and lean pepperoni chopped into small pieces.

  • 4

    Fold in the shredded low-fat mozzarella and grated Parmesan cheese into the mixture.

  • 5

    Spoon the cheesy mixture evenly into the mushroom cap, ensuring it is well filled.

  • 6

    Place the stuffed mushroom on a lightly greased baking sheet and bake in the preheated oven for 18-22 minutes until the filling is set and the cheese is slightly golden.

  • 7

    Remove from the oven and let cool slightly before serving.