Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Savor these hearty, herb-infused Portobello mushrooms generously filled with a creamy ricotta and egg white blend, brightened by fresh spinach and aromatic garlic. A delicious dish that brings together earthy mushroom flavors and vibrant herbs for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

440kcal
Protein
44.2g
Fat
21.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushroom Caps (~242g)

1 cup Part-Skim Ricotta Cheese (~250g)

2 large Egg Whites (~66g)

1 cup Fresh Spinach (~30g)

1 teaspoon Olive Oil (~5g)

1 Garlic Clove (~3g)

1 tablespoon Fresh Basil (~2g)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out some of the gills, creating a hollow space for the filling.

  • 3

    In a bowl, combine the ricotta cheese and egg whites. Add the minced garlic, chopped fresh basil, salt, and pepper. Mix well until smooth.

  • 4

    Fold in the fresh spinach into the ricotta mixture.

  • 5

    Spoon the mixture generously into each mushroom cap, pressing it in slightly to fill the cavity.

  • 6

    Drizzle a teaspoon of olive oil over the stuffed mushrooms for added moisture and flavor.

  • 7

    Place the mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven and let them cool for a couple of minutes before serving. Enjoy your herb-ricotta stuffed Portobello mushrooms as a delightful meal any time of day.

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

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

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Stuffed Portobello Mushrooms with Spinach

Savor these hearty, herb-infused Portobello mushrooms generously filled with a creamy ricotta and egg white blend, brightened by fresh spinach and aromatic garlic. A delicious dish that brings together earthy mushroom flavors and vibrant herbs for a satisfying meal.

NUTRITION

440kcal
Protein
44.2g
Fat
21.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushroom Caps (~242g)

1 cup Part-Skim Ricotta Cheese (~250g)

2 large Egg Whites (~66g)

1 cup Fresh Spinach (~30g)

1 teaspoon Olive Oil (~5g)

1 Garlic Clove (~3g)

1 tablespoon Fresh Basil (~2g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and use a spoon to scrape out some of the gills, creating a hollow space for the filling.

  • 3

    In a bowl, combine the ricotta cheese and egg whites. Add the minced garlic, chopped fresh basil, salt, and pepper. Mix well until smooth.

  • 4

    Fold in the fresh spinach into the ricotta mixture.

  • 5

    Spoon the mixture generously into each mushroom cap, pressing it in slightly to fill the cavity.

  • 6

    Drizzle a teaspoon of olive oil over the stuffed mushrooms for added moisture and flavor.

  • 7

    Place the mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the mushrooms are tender.

  • 8

    Remove from the oven and let them cool for a couple of minutes before serving. Enjoy your herb-ricotta stuffed Portobello mushrooms as a delightful meal any time of day.