Savory Stuffed Portobello Mushrooms

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

Savory Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Portobello Mushrooms

Enjoy a hearty, savory dish where large Portobello mushrooms are filled with a delightful blend of lean turkey sausage, fresh spinach, egg whites, tangy feta cheese, and juicy cherry tomatoes. This recipe offers a balanced mix of lean protein, vibrant veggies, and a hint of Mediterranean zest, perfect for breakfast, lunch, or dinner.

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NUTRITION

330kcal
Protein
36.7g
Fat
20.3g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello mushroom (120g)

3 ounces lean turkey sausage (85g)

1 cup fresh spinach (30g)

3 egg whites (approx. 99g)

1/4 cup crumbled feta cheese (28g)

1 serving cherry tomatoes (85g)

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello mushroom by gently wiping off any dirt. Remove the stem if desired to create a larger cavity for stuffing.

  • 3

    In a skillet over medium heat, add the olive oil and sauté the lean turkey sausage until it is lightly browned. Crumble the sausage as it cooks.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, then stir in the egg whites and cook until slightly set.

  • 5

    Remove the skillet from heat and fold in the crumbled feta cheese and halved cherry tomatoes. Season with salt and pepper to taste.

  • 6

    Spoon the mixture evenly into the cavity of the Portobello mushroom.

  • 7

    Place the stuffed mushroom on a baking tray and bake in the preheated oven for 15-18 minutes, or until the egg whites are fully set and the mushrooms are tender.

  • 8

    Remove from the oven, let cool briefly, and serve immediately.

Savory Stuffed Portobello Mushrooms

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

Savory Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Portobello Mushrooms

Enjoy a hearty, savory dish where large Portobello mushrooms are filled with a delightful blend of lean turkey sausage, fresh spinach, egg whites, tangy feta cheese, and juicy cherry tomatoes. This recipe offers a balanced mix of lean protein, vibrant veggies, and a hint of Mediterranean zest, perfect for breakfast, lunch, or dinner.

NUTRITION

330kcal
Protein
36.7g
Fat
20.3g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello mushroom (120g)

3 ounces lean turkey sausage (85g)

1 cup fresh spinach (30g)

3 egg whites (approx. 99g)

1/4 cup crumbled feta cheese (28g)

1 serving cherry tomatoes (85g)

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello mushroom by gently wiping off any dirt. Remove the stem if desired to create a larger cavity for stuffing.

  • 3

    In a skillet over medium heat, add the olive oil and sauté the lean turkey sausage until it is lightly browned. Crumble the sausage as it cooks.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, then stir in the egg whites and cook until slightly set.

  • 5

    Remove the skillet from heat and fold in the crumbled feta cheese and halved cherry tomatoes. Season with salt and pepper to taste.

  • 6

    Spoon the mixture evenly into the cavity of the Portobello mushroom.

  • 7

    Place the stuffed mushroom on a baking tray and bake in the preheated oven for 15-18 minutes, or until the egg whites are fully set and the mushrooms are tender.

  • 8

    Remove from the oven, let cool briefly, and serve immediately.