Roasted Stuffed Portobello Mushrooms

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

Roasted Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Portobello Mushrooms

Enjoy a savory bowl of roasted Portobello mushrooms generously stuffed with a protein-packed blend of quinoa, black beans, spinach, lean turkey sausage, tangy feta cheese, and a touch of egg white. This dish provides an exciting play of textures and flavors—a meaty, earthy mushroom base paired with creamy, zesty fillings that make every bite a delightful experience.

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NUTRITION

514kcal
Protein
30.2g
Fat
28g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx 150g total)

1/2 cup Cooked Quinoa (approx 92g)

1/3 cup Black Beans (approx 60g)

1 cup Baby Spinach (approx 30g)

3 ounces Lean Turkey Sausage (cooked, approx 85g)

1/4 cup Crumbled Feta Cheese (approx 38g)

1 large Egg White (approx 33g)

1 tablespoon Olive Oil

1 garlic clove

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Clean the Portobello mushrooms and gently remove the stems, setting them aside for later use if desired.

  • 2

    In a small bowl, combine the cooked quinoa, black beans, baby spinach, crumbled feta, and finely chopped garlic. Crumble the lean turkey sausage into small pieces and add to the mixture.

  • 3

    Mix in the egg white to help bind the stuffing together. Drizzle a little olive oil and season with salt and pepper to taste.

  • 4

    Spoon the mixture generously into the Portobello caps, pressing lightly to fill every nook.

  • 5

    Place the stuffed mushrooms on a baking tray lined with parchment paper. Drizzle any remaining olive oil over the top.

  • 6

    Roast in the preheated oven for 18-22 minutes until the mushrooms are tender and the stuffing is heated through.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed roasted stuffed Portobello mushrooms!

Roasted Stuffed Portobello Mushrooms

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

Roasted Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Portobello Mushrooms

Enjoy a savory bowl of roasted Portobello mushrooms generously stuffed with a protein-packed blend of quinoa, black beans, spinach, lean turkey sausage, tangy feta cheese, and a touch of egg white. This dish provides an exciting play of textures and flavors—a meaty, earthy mushroom base paired with creamy, zesty fillings that make every bite a delightful experience.

NUTRITION

514kcal
Protein
30.2g
Fat
28g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (approx 150g total)

1/2 cup Cooked Quinoa (approx 92g)

1/3 cup Black Beans (approx 60g)

1 cup Baby Spinach (approx 30g)

3 ounces Lean Turkey Sausage (cooked, approx 85g)

1/4 cup Crumbled Feta Cheese (approx 38g)

1 large Egg White (approx 33g)

1 tablespoon Olive Oil

1 garlic clove

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Clean the Portobello mushrooms and gently remove the stems, setting them aside for later use if desired.

  • 2

    In a small bowl, combine the cooked quinoa, black beans, baby spinach, crumbled feta, and finely chopped garlic. Crumble the lean turkey sausage into small pieces and add to the mixture.

  • 3

    Mix in the egg white to help bind the stuffing together. Drizzle a little olive oil and season with salt and pepper to taste.

  • 4

    Spoon the mixture generously into the Portobello caps, pressing lightly to fill every nook.

  • 5

    Place the stuffed mushrooms on a baking tray lined with parchment paper. Drizzle any remaining olive oil over the top.

  • 6

    Roast in the preheated oven for 18-22 minutes until the mushrooms are tender and the stuffing is heated through.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed roasted stuffed Portobello mushrooms!