Protein-Packed Stuffed Portobello Mushrooms
Rich portobello mushroom caps stuffed with creamy low-fat ricotta and spinach, baked until tender. Simple, comforting, and designed to be gentle on stomach acid.
Prep
10 min
Cook
20 min
Total
33 min
Makes
1 serving
Created together. Shared with you.
Made by Jenny + Lila
Jenny created this recipe with Lila and shared it with the perimenopause community.
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
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
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
33 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Mixing bowl
Time saver
For meal prep, you can mix the ricotta filling up to 2 days in advance and keep it stored in an airtight container in the fridge.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchmen…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Gently wipe 1 large portobello mushroom cap…
Gently wipe 1 large portobello mushroom cap with a damp paper towel to remove dirt, then pop out the stem.
Tap card to mark done - 03
Combine 0
In a small mixing bowl, combine 0.5 cup low-fat ricotta cheese, 0.5 cup chopped spinach, 1 tbsp grated parmesan cheese, 1 tsp dried oregano, 0.25 tsp salt, and 0.25 tsp black pepper. Stir with a spoon until completely blended.
Look for: completely blended
Tap card to mark done - 04
Place the mushroom cap cap-side down on…
Place the mushroom cap cap-side down on the prepared baking sheet. Drizzle 1 tsp olive oil over the top and rim of the cap.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 05
Spoon the cheese and spinach filling evenly…
Spoon the cheese and spinach filling evenly into the cavity of the mushroom cap, pressing down lightly so it stays packed.
Tap card to mark done - 06
Transfer the baking sheet to the middle…
Transfer the baking sheet to the middle rack of the oven and bake for 20 minutes, until the mushroom is tender when pierced with a fork and the cheese topping is set and lightly golden.
Look for: the mushroom is tender when pierced with a fork and the cheese topping is set and lightly golden
Tap card to mark done - 07
Remove from the oven
Remove from the oven, allow to rest for 3 minutes to cool slightly, and serve warm.
Allow: 3 minutes
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