Roasted Herb-Stuffed Portobello Mushrooms

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

Roasted Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Herb-Stuffed Portobello Mushrooms

Savor these hearty roasted Portobello mushrooms stuffed with a flavorful mix of quinoa, fresh spinach, crumbled feta, and protein-packed egg whites, accented with a medley of basil, thyme, and garlic. This dish offers a satisfying balance of textures and a burst of herbaceous aroma, making it a perfect choice for a wholesome breakfast, lunch, or dinner.

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NUTRITION

408kcal
Protein
34.6g
Fat
15.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (121g)

1/2 cup cooked Quinoa (92g)

1/2 cup Fresh Spinach (15g)

1/4 cup Crumbled Feta Cheese (38g)

6 Egg Whites (198g total)

1/4 cup Diced Tomatoes (40g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Fresh Herbs & Garlic (15g)

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Gently clean the Portobello mushroom cap with a damp paper towel and remove the stem to create a cavity for the stuffing.

  • 3

    In a bowl, combine the cooked quinoa, fresh spinach, crumbled feta, diced tomatoes, and chopped mixed herbs with garlic. Season lightly with salt and pepper.

  • 4

    Whisk the egg whites and then pour them into the mixture, stirring to combine evenly.

  • 5

    Drizzle olive oil over the Portobello cap, then spoon the stuffing mixture into the cavity, packing it nicely.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until the egg whites are set and the edges of the mushroom are slightly crisp.

  • 7

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

Roasted Herb-Stuffed Portobello Mushrooms

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

Roasted Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Herb-Stuffed Portobello Mushrooms

Savor these hearty roasted Portobello mushrooms stuffed with a flavorful mix of quinoa, fresh spinach, crumbled feta, and protein-packed egg whites, accented with a medley of basil, thyme, and garlic. This dish offers a satisfying balance of textures and a burst of herbaceous aroma, making it a perfect choice for a wholesome breakfast, lunch, or dinner.

NUTRITION

408kcal
Protein
34.6g
Fat
15.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (121g)

1/2 cup cooked Quinoa (92g)

1/2 cup Fresh Spinach (15g)

1/4 cup Crumbled Feta Cheese (38g)

6 Egg Whites (198g total)

1/4 cup Diced Tomatoes (40g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Fresh Herbs & Garlic (15g)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Gently clean the Portobello mushroom cap with a damp paper towel and remove the stem to create a cavity for the stuffing.

  • 3

    In a bowl, combine the cooked quinoa, fresh spinach, crumbled feta, diced tomatoes, and chopped mixed herbs with garlic. Season lightly with salt and pepper.

  • 4

    Whisk the egg whites and then pour them into the mixture, stirring to combine evenly.

  • 5

    Drizzle olive oil over the Portobello cap, then spoon the stuffing mixture into the cavity, packing it nicely.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until the egg whites are set and the edges of the mushroom are slightly crisp.

  • 7

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