Creamy Spinach and Artichoke Stuffed Portobello Mushrooms

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

Creamy Spinach and Artichoke Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Stuffed Portobello Mushrooms

Savor these hearty Portobello mushrooms filled with a creamy mixture of spinach, artichoke hearts, and cheeses, enhanced with egg whites for an extra protein boost. This dish offers a satisfying blend of textures and rich flavors, perfect for a balanced meal any time of day.

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NUTRITION

407kcal
Protein
34.3g
Fat
18.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushroom caps (300g total)

1 cup fresh spinach (30g)

1/2 cup artichoke hearts (84g)

2 tbsp low-fat cream cheese (30g)

1/2 cup shredded part-skim mozzarella (56g)

3 egg whites (approx 99g)

1 tsp olive oil (5g)

1 garlic clove (3g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems and scrape out any gills from the Portobello mushroom caps to create space for the filling.

  • 3

    Finely chop the garlic and sauté it in a teaspoon of olive oil over medium heat until fragrant.

  • 4

    Add the fresh spinach to the pan and sauté until just wilted.

  • 5

    In a mixing bowl, combine the sautéed garlic and spinach with artichoke hearts, low-fat cream cheese, shredded part-skim mozzarella, and egg whites. Stir until the mixture is well incorporated.

  • 6

    Spoon the creamy mixture generously into each Portobello cap, ensuring they are evenly filled.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the filling is set and the tops are lightly golden.

  • 8

    Remove from the oven, allow to cool slightly, and serve warm.

Creamy Spinach and Artichoke Stuffed Portobello Mushrooms

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

Creamy Spinach and Artichoke Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Stuffed Portobello Mushrooms

Savor these hearty Portobello mushrooms filled with a creamy mixture of spinach, artichoke hearts, and cheeses, enhanced with egg whites for an extra protein boost. This dish offers a satisfying blend of textures and rich flavors, perfect for a balanced meal any time of day.

NUTRITION

407kcal
Protein
34.3g
Fat
18.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushroom caps (300g total)

1 cup fresh spinach (30g)

1/2 cup artichoke hearts (84g)

2 tbsp low-fat cream cheese (30g)

1/2 cup shredded part-skim mozzarella (56g)

3 egg whites (approx 99g)

1 tsp olive oil (5g)

1 garlic clove (3g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems and scrape out any gills from the Portobello mushroom caps to create space for the filling.

  • 3

    Finely chop the garlic and sauté it in a teaspoon of olive oil over medium heat until fragrant.

  • 4

    Add the fresh spinach to the pan and sauté until just wilted.

  • 5

    In a mixing bowl, combine the sautéed garlic and spinach with artichoke hearts, low-fat cream cheese, shredded part-skim mozzarella, and egg whites. Stir until the mixture is well incorporated.

  • 6

    Spoon the creamy mixture generously into each Portobello cap, ensuring they are evenly filled.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the filling is set and the tops are lightly golden.

  • 8

    Remove from the oven, allow to cool slightly, and serve warm.