Savory Herb-Stuffed Portobello Mushrooms

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

Savory Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herb-Stuffed Portobello Mushrooms

Enjoy these hearty Portobello mushrooms stuffed with a vibrant mix of tender chicken breast, fluffy quinoa, fresh spinach, and tangy feta cheese, accented by aromatic herbs and a drizzle of olive oil. Perfect for a nutritious breakfast, lunch, or dinner, this dish delivers a satisfying combination of textures and flavors.

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NUTRITION

428kcal
Protein
42g
Fat
17.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~242g total)

3 oz Chicken Breast (~85g)

1/2 cup Cooked Quinoa (~92g)

1 cup Spinach (~30g)

1/4 cup Feta Cheese (~38g)

1 tsp Olive Oil

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out some of the gills if desired to create more space for the filling.

  • 3

    In a skillet over medium heat, drizzle the olive oil and lightly sauté the chopped chicken breast until cooked through. Season with salt, pepper, and finely chopped parsley.

  • 4

    In a bowl, combine the cooked quinoa, sautéed chicken, fresh spinach, and crumbled feta cheese. Mix well to blend the flavors.

  • 5

    Spoon the filling evenly into the mushroom caps, pressing lightly to compact the mix.

  • 6

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven, garnish with additional fresh parsley if desired, and serve warm.

Savory Herb-Stuffed Portobello Mushrooms

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

Savory Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herb-Stuffed Portobello Mushrooms

Enjoy these hearty Portobello mushrooms stuffed with a vibrant mix of tender chicken breast, fluffy quinoa, fresh spinach, and tangy feta cheese, accented by aromatic herbs and a drizzle of olive oil. Perfect for a nutritious breakfast, lunch, or dinner, this dish delivers a satisfying combination of textures and flavors.

NUTRITION

428kcal
Protein
42g
Fat
17.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~242g total)

3 oz Chicken Breast (~85g)

1/2 cup Cooked Quinoa (~92g)

1 cup Spinach (~30g)

1/4 cup Feta Cheese (~38g)

1 tsp Olive Oil

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out some of the gills if desired to create more space for the filling.

  • 3

    In a skillet over medium heat, drizzle the olive oil and lightly sauté the chopped chicken breast until cooked through. Season with salt, pepper, and finely chopped parsley.

  • 4

    In a bowl, combine the cooked quinoa, sautéed chicken, fresh spinach, and crumbled feta cheese. Mix well to blend the flavors.

  • 5

    Spoon the filling evenly into the mushroom caps, pressing lightly to compact the mix.

  • 6

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven, garnish with additional fresh parsley if desired, and serve warm.