Cheesy Stuffed Portobello Mushrooms with Lean Turkey Pepperoni

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

Cheesy Stuffed Portobello Mushrooms with Lean Turkey Pepperoni

YOUR SOLIN GENERATED RECIPE

Cheesy Stuffed Portobello Mushrooms with Lean Turkey Pepperoni

Enjoy a savory and satisfying dish featuring meaty portobello mushroom caps filled with a flavorful blend of lean turkey pepperoni, melty reduced-fat mozzarella, a hint of egg white protein, and vibrant spinach, all seasoned with aromatic garlic and basil. This dish combines delightful textures and a burst of cheesy richness, making it a perfect option for a balanced meal that is both delicious and aligned with your nutritional goals.

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NUTRITION

371kcal
Protein
42.3g
Fat
19.6g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (168g total)

3 ounces Lean Turkey Pepperoni (85g)

2 ounces Reduced-Fat Mozzarella Cheese (56g)

1 large Egg White (33g)

1/2 cup Baby Spinach (15g)

1 teaspoon Extra Virgin Olive Oil (5g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom caps by gently wiping them with a damp cloth. Remove the stems and, if desired, scrape out a bit of the gills to make room for the filling.

  • 3

    In a small bowl, combine the reduced-fat mozzarella cheese, egg white, garlic powder, and dried basil. Mix well.

  • 4

    Fold in the baby spinach and finely chopped lean turkey pepperoni into the cheese mixture.

  • 5

    Place the mushroom caps on a baking dish. Drizzle a teaspoon of extra virgin olive oil over the caps for added flavor and to prevent sticking.

  • 6

    Spoon the turkey pepperoni and cheese mixture evenly into the mushroom caps, pressing lightly to ensure the filling settles well.

  • 7

    Bake in the preheated oven for 18-22 minutes or until the mushrooms are tender and the cheese is melted and slightly golden.

  • 8

    Remove from the oven and allow to cool for a couple of minutes before serving.

Cheesy Stuffed Portobello Mushrooms with Lean Turkey Pepperoni

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

Cheesy Stuffed Portobello Mushrooms with Lean Turkey Pepperoni

YOUR SOLIN GENERATED RECIPE

Cheesy Stuffed Portobello Mushrooms with Lean Turkey Pepperoni

Enjoy a savory and satisfying dish featuring meaty portobello mushroom caps filled with a flavorful blend of lean turkey pepperoni, melty reduced-fat mozzarella, a hint of egg white protein, and vibrant spinach, all seasoned with aromatic garlic and basil. This dish combines delightful textures and a burst of cheesy richness, making it a perfect option for a balanced meal that is both delicious and aligned with your nutritional goals.

NUTRITION

371kcal
Protein
42.3g
Fat
19.6g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (168g total)

3 ounces Lean Turkey Pepperoni (85g)

2 ounces Reduced-Fat Mozzarella Cheese (56g)

1 large Egg White (33g)

1/2 cup Baby Spinach (15g)

1 teaspoon Extra Virgin Olive Oil (5g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom caps by gently wiping them with a damp cloth. Remove the stems and, if desired, scrape out a bit of the gills to make room for the filling.

  • 3

    In a small bowl, combine the reduced-fat mozzarella cheese, egg white, garlic powder, and dried basil. Mix well.

  • 4

    Fold in the baby spinach and finely chopped lean turkey pepperoni into the cheese mixture.

  • 5

    Place the mushroom caps on a baking dish. Drizzle a teaspoon of extra virgin olive oil over the caps for added flavor and to prevent sticking.

  • 6

    Spoon the turkey pepperoni and cheese mixture evenly into the mushroom caps, pressing lightly to ensure the filling settles well.

  • 7

    Bake in the preheated oven for 18-22 minutes or until the mushrooms are tender and the cheese is melted and slightly golden.

  • 8

    Remove from the oven and allow to cool for a couple of minutes before serving.