Hearty Roasted Portobello Mushrooms Stuffed with Chicken and Spinach

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

Hearty Roasted Portobello Mushrooms Stuffed with Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Portobello Mushrooms Stuffed with Chicken and Spinach

Enjoy a nutrient-dense, savory dish where robust roasted Portobello mushrooms serve as a hearty vessel stuffed with succulent chicken breast, fresh spinach, and a touch of melted Swiss cheese. The infusion of garlic and olive oil elevates this comforting meal, making it a delicious option for any time of day.

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NUTRITION

354kcal
Protein
44.1g
Fat
15.6g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello cap (124g)

4 ounces chicken breast (113g)

1 cup fresh spinach (30g)

1 tsp olive oil (4.5g)

1 garlic clove

1/4 cup shredded Swiss cheese (28g)

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Clean the Portobello mushroom with a damp cloth and remove the stem to create space for the stuffing.

  • 3

    Finely chop the garlic and roughly chop the fresh spinach.

  • 4

    In a small pan, heat the olive oil over medium heat. Sauté the garlic for about 1 minute until fragrant, then add the spinach, cooking until just wilted. Remove from heat.

  • 5

    Dice the chicken breast into small, bite-sized pieces. In a mixing bowl, combine the diced chicken with the sautéed spinach-garlic mixture, then season with salt and pepper.

  • 6

    Stuff the Portobello cap with the chicken and spinach filling, and top with shredded Swiss cheese.

  • 7

    Place the stuffed mushroom on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes or until the chicken is cooked through and the cheese is melted and slightly golden.

  • 8

    Remove from oven and allow to cool slightly before serving.

Hearty Roasted Portobello Mushrooms Stuffed with Chicken and Spinach

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

Hearty Roasted Portobello Mushrooms Stuffed with Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Portobello Mushrooms Stuffed with Chicken and Spinach

Enjoy a nutrient-dense, savory dish where robust roasted Portobello mushrooms serve as a hearty vessel stuffed with succulent chicken breast, fresh spinach, and a touch of melted Swiss cheese. The infusion of garlic and olive oil elevates this comforting meal, making it a delicious option for any time of day.

NUTRITION

354kcal
Protein
44.1g
Fat
15.6g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello cap (124g)

4 ounces chicken breast (113g)

1 cup fresh spinach (30g)

1 tsp olive oil (4.5g)

1 garlic clove

1/4 cup shredded Swiss cheese (28g)

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Clean the Portobello mushroom with a damp cloth and remove the stem to create space for the stuffing.

  • 3

    Finely chop the garlic and roughly chop the fresh spinach.

  • 4

    In a small pan, heat the olive oil over medium heat. Sauté the garlic for about 1 minute until fragrant, then add the spinach, cooking until just wilted. Remove from heat.

  • 5

    Dice the chicken breast into small, bite-sized pieces. In a mixing bowl, combine the diced chicken with the sautéed spinach-garlic mixture, then season with salt and pepper.

  • 6

    Stuff the Portobello cap with the chicken and spinach filling, and top with shredded Swiss cheese.

  • 7

    Place the stuffed mushroom on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes or until the chicken is cooked through and the cheese is melted and slightly golden.

  • 8

    Remove from oven and allow to cool slightly before serving.