Hearty Stuffed Portobello Caps with Savory Lean Turkey Pepperoni and Fresh Herbs

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

Hearty Stuffed Portobello Caps with Savory Lean Turkey Pepperoni and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Stuffed Portobello Caps with Savory Lean Turkey Pepperoni and Fresh Herbs

Savor these robust, meaty Portobello caps bursting with lean turkey pepperoni, fluffy egg whites, melty low‐fat mozzarella, and a medley of fresh cherry tomatoes and spinach, all brightened with fragrant basil and parsley. This dish delivers a satisfying balance of flavors and textures that is as nourishing as it is delicious.

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NUTRITION

351kcal
Protein
37.2g
Fat
15.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (~280g)

2 ounces Lean Turkey Pepperoni (~56g)

3 large Egg Whites (~99g)

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

1/2 cup Cherry Tomatoes (~75g, halved)

1/2 cup Baby Spinach (~15g)

2 tbsp Fresh Mixed Herbs (Basil & Parsley)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello caps and scrape out the gills with a spoon if desired to create more space for the filling.

  • 3

    In a bowl, whisk the egg whites until slightly frothy. Mix in chopped lean turkey pepperoni, shredded low-fat mozzarella, halved cherry tomatoes, baby spinach, and finely chopped fresh herbs.

  • 4

    Place the Portobello caps on a baking sheet lined with parchment paper. Spoon the filling generously into each cap, ensuring an even distribution.

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the filling is set and the cheese has melted.

  • 6

    Remove from the oven and let cool for a couple of minutes before serving.

Hearty Stuffed Portobello Caps with Savory Lean Turkey Pepperoni and Fresh Herbs

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

Hearty Stuffed Portobello Caps with Savory Lean Turkey Pepperoni and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Stuffed Portobello Caps with Savory Lean Turkey Pepperoni and Fresh Herbs

Savor these robust, meaty Portobello caps bursting with lean turkey pepperoni, fluffy egg whites, melty low‐fat mozzarella, and a medley of fresh cherry tomatoes and spinach, all brightened with fragrant basil and parsley. This dish delivers a satisfying balance of flavors and textures that is as nourishing as it is delicious.

NUTRITION

351kcal
Protein
37.2g
Fat
15.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (~280g)

2 ounces Lean Turkey Pepperoni (~56g)

3 large Egg Whites (~99g)

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

1/2 cup Cherry Tomatoes (~75g, halved)

1/2 cup Baby Spinach (~15g)

2 tbsp Fresh Mixed Herbs (Basil & Parsley)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello caps and scrape out the gills with a spoon if desired to create more space for the filling.

  • 3

    In a bowl, whisk the egg whites until slightly frothy. Mix in chopped lean turkey pepperoni, shredded low-fat mozzarella, halved cherry tomatoes, baby spinach, and finely chopped fresh herbs.

  • 4

    Place the Portobello caps on a baking sheet lined with parchment paper. Spoon the filling generously into each cap, ensuring an even distribution.

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the filling is set and the cheese has melted.

  • 6

    Remove from the oven and let cool for a couple of minutes before serving.