Creamy Feta and Spinach Stuffed Portobello Mushrooms

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

Creamy Feta and Spinach Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Feta and Spinach Stuffed Portobello Mushrooms

Savor the earthy goodness of a meaty Portobello cap filled with a tangy, creamy blend of feta, fresh spinach, and a light egg and Greek yogurt mixture. This dish is a harmonious blend of textures and flavors, perfectly seasoned with garlic and black pepper, making for a satisfying and nutritious meal any time of the day.

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NUTRITION

366kcal
Protein
30.5g
Fat
21.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (100g)

1 cup Fresh Spinach (30g)

1/2 cup Crumbled Feta Cheese (75g)

1/4 cup Nonfat Greek Yogurt (62g)

1 Whole Egg (50g)

2 Egg Whites (2 x 33g)

Olive Oil Spray

1/2 tsp Garlic Powder

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushroom cap with a damp cloth and remove the stem if desired. Lightly spray the cap with olive oil and place on a baking tray lined with parchment paper.

  • 3

    In a mixing bowl, combine the fresh spinach, crumbled feta, nonfat Greek yogurt, whole egg, and egg whites. Season the mixture with garlic powder, black pepper, and salt.

  • 4

    Mix the filling thoroughly until the ingredients are well incorporated.

  • 5

    Spoon the mixture evenly into the cavity of the mushroom cap, pressing it down lightly to pack the filling.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the filling is set and the top is lightly golden.

  • 7

    Remove from the oven and allow to cool slightly before serving. Enjoy your creamy, protein-packed stuffed mushroom!

Creamy Feta and Spinach Stuffed Portobello Mushrooms

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

Creamy Feta and Spinach Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Feta and Spinach Stuffed Portobello Mushrooms

Savor the earthy goodness of a meaty Portobello cap filled with a tangy, creamy blend of feta, fresh spinach, and a light egg and Greek yogurt mixture. This dish is a harmonious blend of textures and flavors, perfectly seasoned with garlic and black pepper, making for a satisfying and nutritious meal any time of the day.

NUTRITION

366kcal
Protein
30.5g
Fat
21.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (100g)

1 cup Fresh Spinach (30g)

1/2 cup Crumbled Feta Cheese (75g)

1/4 cup Nonfat Greek Yogurt (62g)

1 Whole Egg (50g)

2 Egg Whites (2 x 33g)

Olive Oil Spray

1/2 tsp Garlic Powder

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushroom cap with a damp cloth and remove the stem if desired. Lightly spray the cap with olive oil and place on a baking tray lined with parchment paper.

  • 3

    In a mixing bowl, combine the fresh spinach, crumbled feta, nonfat Greek yogurt, whole egg, and egg whites. Season the mixture with garlic powder, black pepper, and salt.

  • 4

    Mix the filling thoroughly until the ingredients are well incorporated.

  • 5

    Spoon the mixture evenly into the cavity of the mushroom cap, pressing it down lightly to pack the filling.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the filling is set and the top is lightly golden.

  • 7

    Remove from the oven and allow to cool slightly before serving. Enjoy your creamy, protein-packed stuffed mushroom!