Spinach and Ricotta Stuffed Portobellos
A comforting, low-carb Italian classic featuring meaty portobello mushrooms stuffed with a rich spinach and ricotta filling. Topped with marinara and melted mozzarella for a satisfying, nutrient-dense dinner.
Prep
10 min
Cook
20 min
Total
30 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan
Time saver
These are great for meal prep; you can assemble and stuff the mushrooms up to 24 hours in advance and keep them covered in the fridge until you are ready to bake.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Prep oz frozen chopped spinach (thawed)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Wipe the mushrooms clean with a damp paper towel and carefully snap off the stems.
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Lightly brush both sides of the mushroom…
Lightly brush both sides of the mushroom caps with olive oil and season generously with salt and black pepper. Place them gill-side up on a rimmed baking sheet.
Tap card to mark done - 03
Mix the ricotta cheese
In a medium bowl, mix the ricotta cheese, squeezed-dry spinach, a pinch of salt, black pepper, and the dried Italian seasoning.
Tap card to mark done - 04
Spoon about a tablespoon of marinara sauce…
Spoon about a tablespoon of marinara sauce into the bottom of each mushroom cap, then divide the ricotta and spinach mixture evenly among the four caps, spreading it gently.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 05
Top the ricotta layer with the remaining…
Top the ricotta layer with the remaining marinara sauce and sprinkle the shredded mozzarella evenly over each mushroom.
Ready when: everything is assembled and ready to enjoy
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Bake for 18 to 20 minutes
Bake for 18 to 20 minutes, until the mushrooms are tender and the cheese is beautifully golden and bubbly. Let them rest for 5 minutes before serving.
Look for: the mushrooms are tender and the cheese is beautifully golden and bubbly
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