Baked Herb-Stuffed Portobello Mushrooms

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

Baked Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Baked Herb-Stuffed Portobello Mushrooms

Enjoy a savory, nutrient-packed dish featuring meaty portobello mushrooms filled with a creamy blend of low‐fat cottage cheese, fluffy egg whites, fresh spinach, and a hint of Parmesan. This dish is elevated with aromatic herbs and a drizzle of olive oil, making it a beautifully balanced meal that’s light yet satisfying.

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NUTRITION

383kcal
Protein
49.4g
Fat
7.7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup Low-Fat Cottage Cheese

4 Egg Whites

1 tbsp Grated Parmesan Cheese

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Gently clean the portobello mushrooms with a damp cloth. Remove the stems and, if desired, scrape out some of the gills to make more room for stuffing.

  • 3

    In a medium bowl, combine the low-fat cottage cheese, egg whites, fresh spinach (chopped), grated Parmesan, and finely chopped fresh herbs. Season the mixture with salt and pepper to taste.

  • 4

    Spoon the cheese and spinach mixture generously into each mushroom cap, ensuring an even distribution.

  • 5

    Drizzle a teaspoon of extra virgin olive oil over the stuffed mushrooms to enhance moisture and flavor.

  • 6

    Place the mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your delicious Herb-Stuffed Portobello Mushrooms as a light yet protein-packed meal any time of the day.

Baked Herb-Stuffed Portobello Mushrooms

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

Baked Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Baked Herb-Stuffed Portobello Mushrooms

Enjoy a savory, nutrient-packed dish featuring meaty portobello mushrooms filled with a creamy blend of low‐fat cottage cheese, fluffy egg whites, fresh spinach, and a hint of Parmesan. This dish is elevated with aromatic herbs and a drizzle of olive oil, making it a beautifully balanced meal that’s light yet satisfying.

NUTRITION

383kcal
Protein
49.4g
Fat
7.7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

1 cup Low-Fat Cottage Cheese

4 Egg Whites

1 tbsp Grated Parmesan Cheese

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Gently clean the portobello mushrooms with a damp cloth. Remove the stems and, if desired, scrape out some of the gills to make more room for stuffing.

  • 3

    In a medium bowl, combine the low-fat cottage cheese, egg whites, fresh spinach (chopped), grated Parmesan, and finely chopped fresh herbs. Season the mixture with salt and pepper to taste.

  • 4

    Spoon the cheese and spinach mixture generously into each mushroom cap, ensuring an even distribution.

  • 5

    Drizzle a teaspoon of extra virgin olive oil over the stuffed mushrooms to enhance moisture and flavor.

  • 6

    Place the mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your delicious Herb-Stuffed Portobello Mushrooms as a light yet protein-packed meal any time of the day.