When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

Appetizer |432 calories per serving|25 minute recipe

Spinach and Goat Cheese Stuffed Portobellos

This content was last updated on August 14, 2020

These Tuscan-style stuffed portobello mushrooms are bursting with flavor from the filling made with spinach, sun dried tomatoes, goat cheese and basil. Spinach, garlic and tomatoes—key ingredients in this recipe—are on AICR’s list of Foods that Fight Cancer due to their high concentration of minerals, vitamins and phytochemicals known to possess anti-cancer properties. Even though this dish is entirely vegetarian, the hearty portobello caps make it a delicious and satisfying meal for even the pickiest of meat eaters.

YouTube video

Ingredients

1x
2x
3x
  • 4 large portobello mushroom caps
  • 2 Tbsp. olive oil, divided
  • 3 small shallots, chopped
  • 3 cloves garlic, chopped
  • 6 oil-packed sun-dried tomatoes, drained and chopped
  • 5 cups raw baby spinach
  • 1/4 tsp. black pepper
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup grated Parmesan cheese, divided
  • 4 oz. goat cheese sliced
  • 1 Tbsp. balsamic vinegar, divided
  • 8 basil leaves, thinly sliced
Makes 2 servings. Per serving: 432 calories, 31 g total fat (0 g trans fat), 60 mg cholesterol, 27 g carbohydrates, 21 g protein, 7 g dietary fiber, 647 mg sodium, 12 g sugar, 0 g added sugar.

Directions

  1. Preheat oven to 400°F.
  2. Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.
  3. Coat mushroom caps on each side using 1 Tbsp. olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling.
  4. Heat large skillet over medium heat and add 1 Tbsp. olive oil until it begins to shimmer. Add shallots and garlic and sauté 1-2 minutes, until translucent.
  5. Add sun-dried tomatoes and stir.
  6. Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
  7. Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.
  8. Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
  9. Top each cap with 1 Tbsp. Parmesan cheese and 1 oz. goat cheese. Broil mushroom caps an additional 1-2 minutes until cheese starts to melt.
  10. Serve each cap topped with a drizzle of balsamic vinegar and basil.

Notes

This dish can easily be made vegan by omitting the parmesan and goat cheese. You can also add a sprinkle of pine nuts or walnuts for added protein and crunch at the end. Additionally, this recipe can be made to serve 4 if eaten burger-style on crusty whole-wheat bread or burger buns.

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.

Close