Our 24/7 cancer helpline provides information and answers for people dealing with cancer. We can connect you with trained cancer information specialists who will answer questions about a cancer diagnosis and provide guidance and a compassionate ear.
Chat live online
Select the Live Chat button at the bottom of the page
Our highly trained specialists are available 24/7 via phone and on weekdays can assist through video calls and online chat. We connect patients, caregivers, and family members with essential services and resources at every step of their cancer journey. Ask us how you can get involved and support the fight against cancer. Some of the topics we can assist with include:
- Referrals to patient-related programs or resources
- Donations, website, or event-related assistance
- Tobacco-related topics
- Volunteer opportunities
- Cancer Information
For medical questions, we encourage you to review our information with your doctor.
- Stock Your Kitchen with Healthy Ingredients
- Tips for Eating Healthier
-
-
- Plant-Based Beef Lentil Chili
- Broccoli, Garlic, and Lemon Penne
- Chicken Soup with Fire-Roasted Tomatoes & Hominy
- Chicken and White Bean Soup
- Crab Salad with Grapefruit, Avocado, and Baby Greens
- Cuban-style Black Beans and Rice
- Fusilli With Broccoli and Deconstructed Pesto
- Grilled Shrimp & Veggies with Balsamic Reduction
- Pearl Couscous "Tabbouleh"
- Rice Noodles with Shrimp, Bok Choy, and Mint
- Skillet Tilapia with Sautéed Spinach
- Snapper on White Beans with Tomatoes & Green Olives
- Spinach-Ricotta Stuffed Portobello Caps
- Tomato and Basil Frittata
- Turkey & Red Cabbage Tortillas With Chipotle Sauce
- Quick Entrees: Healthy in a Hurry
- Snacks and Dashboard Dining
- Tips for Eating Out
- Calorie Counter
- Controlling Portion Sizes
- Cut Calories and Fat, Not Flavor
- Low-Fat Foods
- Understanding Food Terms
Spinach-Ricotta Stuffed Portobello Caps
Dig into a savory plate of stuffed mushrooms packed with fresh spinach, ricotta cheese, and marinara sauce, topped with fresh basil and a blend of Italian cheeses. Serve a bagged salad and a few slices of crusty multigrain bread alongside to keep things simple.
4 Servings
- 8 portobello mushroom caps, wiped clean with a damp cloth
- 2 tablespoons water
- 1 (5-ounce) package fresh baby spinach
- 1/2 cup part-skim ricotta cheese
- 1/3 cup chopped fresh basil, divided use
- Salt and freshly ground black pepper
- 1 cup reduced-sodium marinara sauce, divided use
- 3/4 cup shredded Italian-blend cheese
Per Serving
Calories: 190
Fat: 11 g
Saturated fat: 5 g
Cholesterol: 25 mg
Sodium: 360 mg
Carbohydrate: 14 g
Dietary fiber: 2 g
Sugars: 6 g
Protein: 14 g
- Preheat oven to 425 degrees.
- Coat both sides of the mushroom caps with cooking spray and place, stem side down, on a foil-lined baking sheet. Bake 10 minutes, turn, and bake 5 minutes or until tender.
- Meanwhile, add water to a large skillet and place over medium-high heat. Add spinach and cook, stirring carefully, 1 to 2 minutes, or until wilted. Remove from heat and stir in the ricotta cheese and 1/4 cup of the basil. Season with salt and pepper.
- Spoon half of the marinara sauce on top of the mushroom caps (1 tablespoon per mushroom). Top with equal amounts of the spinach mixture, spoon remaining marinara sauce over all, and sprinkle with the Italian-blend cheese. Bake 10 minutes or until heated through and cheese is melted. Sprinkle with the remaining basil.
Quick & Healthy: 50 Simple, Delicious Recipes for Every Day
Copyright ©2019 American Cancer Society.
cancer.org/bookstore
15% off your cookbook purchase!
Use Code: ACS15
American Cancer Society Emails
Sign up to stay up-to-date with news, valuable information, and ways to get involved with the American Cancer Society.