Roasted Cheesy Stuffed Portobello Mushrooms with Savory Turkey Pepperoni

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

Roasted Cheesy Stuffed Portobello Mushrooms with Savory Turkey Pepperoni

YOUR SOLIN GENERATED RECIPE

Roasted Cheesy Stuffed Portobello Mushrooms with Savory Turkey Pepperoni

Enjoy these hearty, roasted portobello mushrooms generously filled with a savory mix of turkey pepperoni, low‐fat mozzarella, fresh spinach, egg whites, and a sprinkle of nutritional yeast. Roasted to perfection with a drizzle of olive oil and seasoned lightly with salt and pepper, this dish offers a delightful balance of textures, flavors, and a protein punch ideal for a satisfying dinner.

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NUTRITION

201kcal
Protein
18.8g
Fat
9.9g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 300g total)

3 slices Turkey Pepperoni (approx. 10g total)

1/4 cup Low-Fat Mozzarella Cheese (shredded, 28g)

1/4 cup Fresh Spinach (chopped, 7g)

3 Egg Whites

1 tbsp Nutritional Yeast

1 tsp Olive Oil

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean the Portobello mushrooms by gently wiping off any dirt. Remove the stems and gently scrape out some gills to create space for the stuffing.

  • 3

    In a small bowl, whisk the egg whites. Mix in the shredded low-fat mozzarella, chopped spinach, and nutritional yeast. Season the mixture lightly with salt and black pepper.

  • 4

    Place the mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and arrange the turkey pepperoni slices evenly on top of each mushroom cap.

  • 5

    Spoon the cheesy egg white mixture into each mushroom cap ensuring an even fill.

  • 6

    Bake in the preheated oven for about 15-18 minutes or until the egg whites are set and the mushrooms are tender.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Roasted Cheesy Stuffed Portobello Mushrooms with Savory Turkey Pepperoni

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

Roasted Cheesy Stuffed Portobello Mushrooms with Savory Turkey Pepperoni

YOUR SOLIN GENERATED RECIPE

Roasted Cheesy Stuffed Portobello Mushrooms with Savory Turkey Pepperoni

Enjoy these hearty, roasted portobello mushrooms generously filled with a savory mix of turkey pepperoni, low‐fat mozzarella, fresh spinach, egg whites, and a sprinkle of nutritional yeast. Roasted to perfection with a drizzle of olive oil and seasoned lightly with salt and pepper, this dish offers a delightful balance of textures, flavors, and a protein punch ideal for a satisfying dinner.

NUTRITION

201kcal
Protein
18.8g
Fat
9.9g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 300g total)

3 slices Turkey Pepperoni (approx. 10g total)

1/4 cup Low-Fat Mozzarella Cheese (shredded, 28g)

1/4 cup Fresh Spinach (chopped, 7g)

3 Egg Whites

1 tbsp Nutritional Yeast

1 tsp Olive Oil

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean the Portobello mushrooms by gently wiping off any dirt. Remove the stems and gently scrape out some gills to create space for the stuffing.

  • 3

    In a small bowl, whisk the egg whites. Mix in the shredded low-fat mozzarella, chopped spinach, and nutritional yeast. Season the mixture lightly with salt and black pepper.

  • 4

    Place the mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and arrange the turkey pepperoni slices evenly on top of each mushroom cap.

  • 5

    Spoon the cheesy egg white mixture into each mushroom cap ensuring an even fill.

  • 6

    Bake in the preheated oven for about 15-18 minutes or until the egg whites are set and the mushrooms are tender.

  • 7

    Remove from the oven, let cool slightly, and serve warm.