Savory Stuffed Portobello Mushrooms with Spinach and Herbs

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

Savory Stuffed Portobello Mushrooms with Spinach and Herbs

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Portobello Mushrooms with Spinach and Herbs

Enjoy a delightful dish featuring large, meaty Portobello mushrooms filled with a savory blend of egg whites, low-fat cottage cheese, and fresh spinach, enhanced with aromatic herbs and a drizzle of extra virgin olive oil. This recipe boasts a satisfying combination of textures and flavors that work beautifully for a nutritious breakfast, lunch, or dinner.

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NUTRITION

324kcal
Protein
34.4g
Fat
16.4g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~200g)

1 cup fresh Spinach (~30g)

5 egg whites (~150g total)

1/3 cup low-fat Cottage Cheese (~90g)

1 tbsp Extra Virgin Olive Oil

2 tbsp mixed Fresh Herbs (Parsley and Basil)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently remove the stems from the Portobello mushrooms and wipe out the gills with a damp paper towel.

  • 2

    In a medium bowl, combine the egg whites and low-fat cottage cheese. Stir in the chopped fresh spinach and finely chopped herbs. Season the mixture with a pinch of salt and black pepper.

  • 3

    Spoon the filling evenly into each mushroom cap, ensuring they are well-stuffed.

  • 4

    Place the stuffed mushrooms on a baking tray lined with parchment paper. Drizzle the tops with extra virgin olive oil.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the mushrooms are tender and the filling is set.

  • 6

    Remove from the oven, let cool for a few minutes, and enjoy your savory stuffed Portobello mushrooms.

Savory Stuffed Portobello Mushrooms with Spinach and Herbs

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

Savory Stuffed Portobello Mushrooms with Spinach and Herbs

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Portobello Mushrooms with Spinach and Herbs

Enjoy a delightful dish featuring large, meaty Portobello mushrooms filled with a savory blend of egg whites, low-fat cottage cheese, and fresh spinach, enhanced with aromatic herbs and a drizzle of extra virgin olive oil. This recipe boasts a satisfying combination of textures and flavors that work beautifully for a nutritious breakfast, lunch, or dinner.

NUTRITION

324kcal
Protein
34.4g
Fat
16.4g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~200g)

1 cup fresh Spinach (~30g)

5 egg whites (~150g total)

1/3 cup low-fat Cottage Cheese (~90g)

1 tbsp Extra Virgin Olive Oil

2 tbsp mixed Fresh Herbs (Parsley and Basil)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently remove the stems from the Portobello mushrooms and wipe out the gills with a damp paper towel.

  • 2

    In a medium bowl, combine the egg whites and low-fat cottage cheese. Stir in the chopped fresh spinach and finely chopped herbs. Season the mixture with a pinch of salt and black pepper.

  • 3

    Spoon the filling evenly into each mushroom cap, ensuring they are well-stuffed.

  • 4

    Place the stuffed mushrooms on a baking tray lined with parchment paper. Drizzle the tops with extra virgin olive oil.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the mushrooms are tender and the filling is set.

  • 6

    Remove from the oven, let cool for a few minutes, and enjoy your savory stuffed Portobello mushrooms.