Roasted Spinach and Feta Stuffed Portobello Mushrooms

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

Roasted Spinach and Feta Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Spinach and Feta Stuffed Portobello Mushrooms

Savor these hearty Portobello mushrooms filled with a savory mix of roasted spinach, tangy feta, fluffy egg whites, and a hint of cottage cheese for extra creaminess. Enhanced with garlic and a drizzle of olive oil, this dish is a delicious and balanced option perfect for any meal of the day.

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NUTRITION

261kcal
Protein
18.5g
Fat
16g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

2 cups Fresh Spinach

1/3 cup Crumbled Feta Cheese

4 Egg Whites

1 tsp Olive Oil

1 clove Garlic

2 tbsp Low-Fat Cottage Cheese

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently scrape out the gills from the underside of the Portobello mushrooms to create space for the filling.

  • 3

    In a skillet, warm the olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat.

  • 5

    In a medium bowl, combine the sautéed spinach and garlic, crumbled feta cheese, egg whites, and low-fat cottage cheese. Stir gently until well mixed. Season with salt and pepper.

  • 6

    Spoon the mixture evenly into the mushroom caps, pressing lightly to fill the cavity.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until the egg whites are set and the mushrooms are tender.

  • 8

    Remove from the oven and let cool slightly before serving.

Roasted Spinach and Feta Stuffed Portobello Mushrooms

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

Roasted Spinach and Feta Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Spinach and Feta Stuffed Portobello Mushrooms

Savor these hearty Portobello mushrooms filled with a savory mix of roasted spinach, tangy feta, fluffy egg whites, and a hint of cottage cheese for extra creaminess. Enhanced with garlic and a drizzle of olive oil, this dish is a delicious and balanced option perfect for any meal of the day.

NUTRITION

261kcal
Protein
18.5g
Fat
16g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms

2 cups Fresh Spinach

1/3 cup Crumbled Feta Cheese

4 Egg Whites

1 tsp Olive Oil

1 clove Garlic

2 tbsp Low-Fat Cottage Cheese

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently scrape out the gills from the underside of the Portobello mushrooms to create space for the filling.

  • 3

    In a skillet, warm the olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat.

  • 5

    In a medium bowl, combine the sautéed spinach and garlic, crumbled feta cheese, egg whites, and low-fat cottage cheese. Stir gently until well mixed. Season with salt and pepper.

  • 6

    Spoon the mixture evenly into the mushroom caps, pressing lightly to fill the cavity.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until the egg whites are set and the mushrooms are tender.

  • 8

    Remove from the oven and let cool slightly before serving.