Hearty Stuffed Portobello Caps with Savory 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 Turkey Pepperoni and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Stuffed Portobello Caps with Savory Turkey Pepperoni and Fresh Herbs

Enjoy a savory and satisfying dish featuring meaty portobello caps filled with a balanced mix of turkey pepperoni, egg whites, and low-fat mozzarella cheese, enhanced by fresh herbs and a drizzle of olive oil. The blend of textures and flavors makes this dish a savory delight perfect for breakfast, lunch, or dinner.

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NUTRITION

229kcal
Protein
16.8g
Fat
12.9g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 200g)

2 ounces Turkey Pepperoni (approx. 57g)

4 Egg Whites (approx. 132g)

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

1 teaspoon Olive Oil

2 tablespoons Fresh Mixed Herbs (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping the caps. Remove the stems and scoop out some of the gills to create space for the filling.

  • 3

    Lay the mushrooms on a baking sheet, gill side up. Drizzle with olive oil and lightly season with salt and pepper.

  • 4

    In a bowl, whisk the egg whites until slightly frothy. Stir in the chopped fresh herbs.

  • 5

    Place turkey pepperoni slices inside each mushroom cap, followed by pouring the egg white mixture evenly over the filling.

  • 6

    Sprinkle the shredded low-fat mozzarella cheese over the top of each stuffed cap.

  • 7

    Bake in the preheated oven for 18-22 minutes until the egg whites are set and the cheese has melted and browned slightly.

  • 8

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

Hearty Stuffed Portobello Caps with Savory 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 Turkey Pepperoni and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Hearty Stuffed Portobello Caps with Savory Turkey Pepperoni and Fresh Herbs

Enjoy a savory and satisfying dish featuring meaty portobello caps filled with a balanced mix of turkey pepperoni, egg whites, and low-fat mozzarella cheese, enhanced by fresh herbs and a drizzle of olive oil. The blend of textures and flavors makes this dish a savory delight perfect for breakfast, lunch, or dinner.

NUTRITION

229kcal
Protein
16.8g
Fat
12.9g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 200g)

2 ounces Turkey Pepperoni (approx. 57g)

4 Egg Whites (approx. 132g)

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

1 teaspoon Olive Oil

2 tablespoons Fresh Mixed Herbs (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping the caps. Remove the stems and scoop out some of the gills to create space for the filling.

  • 3

    Lay the mushrooms on a baking sheet, gill side up. Drizzle with olive oil and lightly season with salt and pepper.

  • 4

    In a bowl, whisk the egg whites until slightly frothy. Stir in the chopped fresh herbs.

  • 5

    Place turkey pepperoni slices inside each mushroom cap, followed by pouring the egg white mixture evenly over the filling.

  • 6

    Sprinkle the shredded low-fat mozzarella cheese over the top of each stuffed cap.

  • 7

    Bake in the preheated oven for 18-22 minutes until the egg whites are set and the cheese has melted and browned slightly.

  • 8

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