Dinner · High fiber
Stuffed Portobellos Florentine
Spinach stuffed portobellos with a deliberate mix of fiber, protein, color, and satisfying texture.
Mise en place
Ingredients
For 1 serving
- 2 large portobello caps
- 1½ cups baby spinach
- ½ cup part-skim ricotta
- ½ cup no-salt-added tomato sauce
- Olive-oil cooking spray
- Freshly ground black pepper, to taste
Step by step
Method
- 01
Heat the oven to 400°F. Remove the mushroom stems, scrape out the dark gills with a spoon, and place the caps cavity-side up in a small baking dish.
- 02
Wilt baby spinach in a skillet for 2–3 minutes, then mix it with part-skim ricotta and half of no-salt-added tomato sauce.
- 03
Fill large portobello caps with the spinach mixture, spoon over the remaining tomato sauce, and bake for 18–22 minutes.
- 04
Serve when the mushrooms are tender and the filling is steaming hot.
Estimated per serving
Nutrition snapshot
Use these estimates as a planning aid. Brands, substitutions, and portion size can change the numbers.
Authenticity & sources
Original DiabeticCookland recipe
Recipe origin. DiabeticCookland developed this measured ingredient list and cooking method. It is not copied from, endorsed by, or presented as a published recipe from another organization.
Nutrition guidance reviewed. The balanced-meal approach was informed by Harvard Nutrition Source · Recipes. This link is the guidance source—not a claim that the organization authored this recipe.
Food-safety standard. Doneness guidance follows the USDA safe-temperature chart.
Health note. Nutrition values remain estimates and this recipe has not been medically personalized. Use exact product labels when carbohydrate accuracy affects medication dosing.
