I love trying new recipes. Easy and taste good... that's my motto. The stuffed portobella mushrooms were so good, I've made them twice in a week and a half!
Veggie Lasagna Stuffed Portobello Mushrooms
3 tbsp. olive oil
2 loose c. baby spinach, chopped
3 cloves chopped garlic (3/8 tsp. minced)
1/2 med. onion (approx. 1/3 c.)
1/2 sweet red pepper (approx.. 1/3 c.)
3/4 c. part skim ricotta
1/2 c. grated parmesan cheese
1 large egg
4 large basil leaves, chopped (1/2 tsp. dried)
1/4 tsp. dried oregano
4 large portobella mushroom caps
1/2 c. marinara sauce
1/2 c. part skim shredded mozzarella
Salt and Pepper
Cooking spray
Preheat the oven to 400F. Spray a baking sheet with cooking spray. For easier clean up, cover sheet with
aluminum foil and spray the foil. Gently
remove the stems, scoop out the gills.
Brush the tops of mushrooms with olive oil. Season with salt and pepper. The oil will soak into the mushrooms pretty
fast.
Over medium heat, saute onion, garlic
and red pepper in oil and season with salt. Cook until soft, 5-6 minutes. Add
the spinach and saute until wilted, about 1-4 minutes, stirring as it cooks.
In medium bowl, add the ricotta, parmesan cheese and egg. Mix well. Add the cooked vegetables, basil,
and oregano. Mix together until well
combined. Using a regular tablespoon, stuff the mushrooms with ricotta mixture.
Top each mushroom with 2 tbsp. marinara
and 2 tbsp. mozzarella.
Bake in the oven for 20-25 minutes. Broil on high during last 1 1/2 minutes
of baking.
NOTES:
• I’ve used
regular spinach unchopped and it works fine.
I imagine you could use frozen spinach (well drained) also.
• Look for large
caps with high walls with no cracks on the sides so your filling doesn't come
out as it bakes.
• I saved (froze) the gills and stem to put in other recipes such as soup, casserole, or stuffing.
• Any sweet
peppers will work (red, orange, yellow, etc).
• Chop the pepper
and onion pretty small – about the size of a pencil eraser.
• I’ve substituted
parmesan cheese with mozzarella (on accident!) and it is just as tasty.
• It’s okay to
mound the veggie/cheese mixture into the mushrooms. I’ve not had it “boil” over as bakes.
• The marinara and
mozzarella toppings are approximations.
If using smaller mushrooms, use less; larger use more.
• Servings: 4. • Size: 1 mushroom cap • Calories: 236 • Fat: 13g • Carb: 13g • Fiber: 2.5g • Protein: 20g • Sugar:
4g
• Sodium: 522mg • Cholest: 83mg
Adapted from www.skinnytaste.com
