Caprese Stuffed Portobello Mushrooms
Hearty portobello mushrooms stuffed with a bubbly blend of cottage cheese and mozzarella, topped with fresh cherry tomatoes. A low-carb, protein-rich twist on a classic Italian favorite.
Prep
10 min
Cook
20 min
Total
30 min
Makes
1 serving
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 HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably 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
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
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
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Prep cup fresh basil (chopped)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Wipe the portobello mushrooms clean with a damp towel.
Tap card to mark done - 02
Brush both sides of the mushroom caps…
Brush both sides of the mushroom caps lightly with olive oil, sprinkle with a pinch of salt and black pepper, and place them on a baking sheet. Roast for 10 minutes until slightly tender.
Look for: slightly tender
Tap card to mark done - 03
Vigorously stir or gently blend the cottage…
While the mushrooms bake, vigorously stir or gently blend the cottage cheese with the garlic powder and a pinch of black pepper until relatively smooth.
Look for: relatively smooth
Tap card to mark done - 04
Remove the mushrooms from the oven and…
Remove the mushrooms from the oven and carefully blot any excess liquid from the caps with a paper towel.
Tap card to mark done - 05
Fill each mushroom cap evenly with the…
Fill each mushroom cap evenly with the cottage cheese mixture, then top with the halved cherry tomatoes and mozzarella cheese.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Return the mushrooms to the oven for…
Return the mushrooms to the oven for 8 to 10 minutes, or until the cheese is beautifully melted and bubbling.
Look for: the cheese is beautifully melted and bubbling
Tap card to mark done - 07
Arrange the fresh baby spinach on a…
Arrange the fresh baby spinach on a plate and drizzle lightly with a splash of olive oil and a pinch of salt.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Place the warm stuffed mushrooms over the…
Place the warm stuffed mushrooms over the greens, garnish with fresh basil, and finish with an even drizzle of the balsamic vinegar.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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