Roasted Portobello Mushrooms with Savory Chicken and Spinach Stuffing

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

Roasted Portobello Mushrooms with Savory Chicken and Spinach Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms with Savory Chicken and Spinach Stuffing

Enjoy these hearty roasted portobello mushrooms loaded with a savory stuffing of tender shredded chicken breast, fresh spinach, and vibrant red bell pepper, accented with a hint of garlic and low‐fat mozzarella. The dish offers a perfect balance of protein and flavor, ideal for a nourishing meal.

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NUTRITION

326kcal
Protein
38.7g
Fat
11.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (≈200g)

3 oz Chicken Breast, cooked & shredded (≈85g)

1 cup Fresh Spinach (≈30g)

1/4 cup diced Red Bell Pepper (≈38g)

1/4 cup diced Yellow Onion (≈40g)

1 oz Low-Fat Mozzarella Cheese, shredded (≈28g)

1 tsp Olive Oil (≈5g)

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Gently scrub the portobello mushrooms, remove the stems, and use a spoon to scrape out some of the gills to create space for the stuffing.

  • 3

    In a skillet over medium heat, warm the olive oil. Sauté the minced garlic, diced onion, and red bell pepper until they start to soften, about 3-4 minutes.

  • 4

    Add the shredded chicken breast and fresh spinach to the skillet. Stir until the spinach wilts and the mixture is heated through. Season with salt and pepper.

  • 5

    Spoon the chicken and vegetable mixture generously into the cavities of the portobello mushrooms. Top each stuffed mushroom with a sprinkle of shredded low-fat mozzarella cheese.

  • 6

    Place the stuffed mushrooms on the baking sheet and roast in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the cheese has melted.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Roasted Portobello Mushrooms with Savory Chicken and Spinach Stuffing

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

Roasted Portobello Mushrooms with Savory Chicken and Spinach Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms with Savory Chicken and Spinach Stuffing

Enjoy these hearty roasted portobello mushrooms loaded with a savory stuffing of tender shredded chicken breast, fresh spinach, and vibrant red bell pepper, accented with a hint of garlic and low‐fat mozzarella. The dish offers a perfect balance of protein and flavor, ideal for a nourishing meal.

NUTRITION

326kcal
Protein
38.7g
Fat
11.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (≈200g)

3 oz Chicken Breast, cooked & shredded (≈85g)

1 cup Fresh Spinach (≈30g)

1/4 cup diced Red Bell Pepper (≈38g)

1/4 cup diced Yellow Onion (≈40g)

1 oz Low-Fat Mozzarella Cheese, shredded (≈28g)

1 tsp Olive Oil (≈5g)

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Gently scrub the portobello mushrooms, remove the stems, and use a spoon to scrape out some of the gills to create space for the stuffing.

  • 3

    In a skillet over medium heat, warm the olive oil. Sauté the minced garlic, diced onion, and red bell pepper until they start to soften, about 3-4 minutes.

  • 4

    Add the shredded chicken breast and fresh spinach to the skillet. Stir until the spinach wilts and the mixture is heated through. Season with salt and pepper.

  • 5

    Spoon the chicken and vegetable mixture generously into the cavities of the portobello mushrooms. Top each stuffed mushroom with a sprinkle of shredded low-fat mozzarella cheese.

  • 6

    Place the stuffed mushrooms on the baking sheet and roast in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the cheese has melted.

  • 7

    Remove from the oven, let cool slightly, and serve warm.