Name: Veggie Lasagna Stuffed Portobello Mushrooms Recipe
Prep time: 10 min
Cook time: 34 min
Yield: 4
Ingredients: 1 tsp olive oil; 2 cups baby spinach; 3 cloves garlic; ⅓ cup onion; ⅓ cup red bell pepper; kosher salt; ¾ cup ricotta; ½ cup parmesan cheese; 1 large egg; 4 large basil leaves; 4 large portobella mushroom caps; ½ cup marinara sauce; ½ cup mozzarella

veggie lasagna stuffed portobello mushrooms recipe

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.

Preparation: 10 minutes

Cooking: 34 minutes

Total: 44 minutes

Serves:

Ingredients

1tspolive oil
2cupsbaby spinach,loose, chopped
3clovesgarlic,chopped
⅓cuponion,chopped
⅓cupred 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

Preheat the oven to 400 degrees F. Spray a baking sheet with oil.
Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with ⅛ tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic, and red pepper and season with ⅛ tsp salt.
Cook for 3 to 4 minutes until soft. Add the baby spinach and saute for about 1 minute until wilted.
In a medium bowl add the ricotta, parmesan cheese, and egg. Mix well.
Add the cooked vegetables and basil and mix.
Stuff the mushrooms with ricotta mixture and top each with 2 tablespoons marinara and 2 tablespoons mozzarella.
Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!