Healthy Herb-Stuffed Portobello Mushrooms

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

Healthy Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Healthy Herb-Stuffed Portobello Mushrooms

Savor these large, meaty Portobello mushrooms filled with a vibrant mixture of quinoa, fresh spinach, creamy feta, and protein-rich cannellini beans and egg whites. This dish is a harmonious balance of textures and flavors, perfect as a light dinner or a gourmet option for lunch, highlighting earthy herbs and a bright, refreshing finish.

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NUTRITION

382kcal
Protein
23.1g
Fat
15.5g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (150g total)

1/2 cup cooked Quinoa (92g)

1 cup Fresh Spinach (30g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 cup Cannellini Beans (90g)

3 Egg Whites (approx. 99g)

2 tbsp Mixed Fresh Herbs

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently clean the Portobello mushrooms with a damp cloth and remove the stems.

  • 2

    Scoop out some of the gills to create more space for the stuffing and set aside.

  • 3

    In a bowl, combine the cooked quinoa, fresh spinach, crumbled feta, drained cannellini beans, and egg whites. Stir in the chopped mixed fresh herbs and drizzle with olive oil.

  • 4

    Season the mixture with salt and pepper according to taste, and mix until evenly combined.

  • 5

    Spoon the quinoa and bean mixture generously into each Portobello mushroom cap, ensuring the filling is well distributed.

  • 6

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

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy the savory, herbaceous flavors of your healthy stuffed Portobello mushrooms!

Healthy Herb-Stuffed Portobello Mushrooms

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

Healthy Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Healthy Herb-Stuffed Portobello Mushrooms

Savor these large, meaty Portobello mushrooms filled with a vibrant mixture of quinoa, fresh spinach, creamy feta, and protein-rich cannellini beans and egg whites. This dish is a harmonious balance of textures and flavors, perfect as a light dinner or a gourmet option for lunch, highlighting earthy herbs and a bright, refreshing finish.

NUTRITION

382kcal
Protein
23.1g
Fat
15.5g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (150g total)

1/2 cup cooked Quinoa (92g)

1 cup Fresh Spinach (30g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 cup Cannellini Beans (90g)

3 Egg Whites (approx. 99g)

2 tbsp Mixed Fresh Herbs

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently clean the Portobello mushrooms with a damp cloth and remove the stems.

  • 2

    Scoop out some of the gills to create more space for the stuffing and set aside.

  • 3

    In a bowl, combine the cooked quinoa, fresh spinach, crumbled feta, drained cannellini beans, and egg whites. Stir in the chopped mixed fresh herbs and drizzle with olive oil.

  • 4

    Season the mixture with salt and pepper according to taste, and mix until evenly combined.

  • 5

    Spoon the quinoa and bean mixture generously into each Portobello mushroom cap, ensuring the filling is well distributed.

  • 6

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

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy the savory, herbaceous flavors of your healthy stuffed Portobello mushrooms!