
How To Make Veggie Lasagna Stuffed Portobello Mushrooms
Enjoy this veggie lasagna made with portobello mushroom stuffed with spinach, ricotta, and marinara, then topped with mozzarella.
Serves:
Ingredients
- 1tspolive oil
- 2cupsbaby spinach,loose, chopped
- 3clovesgarlic,chopped
- â…“cuponion,chopped
- â…“cupred bell pepper,chopped
- kosher salt
- ¾cupricotta,part skim
- ½cupParmesan cheese,grated
- 1large egg
- 4large basil leaves,chopped
- 4large portobella mushroom caps
- ½cupmarinara sauce
- ½cupmozzarella,part skim, shredded
Instructions
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Preheat the oven to 400 degrees F. Spray a baking sheet with oil.
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Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with â…› tsp salt and fresh pepper.
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Heat a large nonstick saute pan over medium heat, add oil, onion, garlic, and red pepper and season with â…› tsp salt.
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Cook for 3 to 4 minutes until soft. Add the baby spinach and saute for about 1 minute until wilted.
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In a medium bowl add the ricotta, parmesan cheese, and egg. Mix well.
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Add the cooked vegetables and basil and mix.
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Stuff the mushrooms with ricotta mixture and top each with 2 tablespoons marinara and 2 tablespoons mozzarella.
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Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!
Nutrition
- Calories:Â 256.56kcal
- Fat:Â 16.90g
- Saturated Fat:Â 9.37g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 5.41g
- Polyunsaturated Fat:Â 0.97g
- Carbohydrates:Â 8.27g
- Fiber:Â 1.38g
- Sugar:Â 3.68g
- Protein:Â 18.01g
- Cholesterol:Â 94.58mg
- Sodium:Â 544.72mg
- Calcium:Â 417.43mg
- Potassium:Â 326.46mg
- Iron:Â 1.22mg
- Vitamin A: 194.82µg
- Vitamin C:Â 20.01mg
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