Vegetarian Lasagna Stuffed Portobello Mushrooms
Description
It's always a struggle to decide what to make on meatless Mondays that will still be delicious and filling. These vegetarian portobello mushrooms have you covered in that department. They have the same taste and flavors of lasagna, without all of the time
Ingredients
4 large portobello mushrooms
1-2 T. olive oil
1 c. marinara sauce
1 1/2 c. light ricotta cheese
1/4 t. salt
1 egg, beaten
1 1/2 c. chopped spinach
1/2 c. basil chopped
1 c. shredded mozzarella cheese
Directions
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Preheat oven to 400 degrees. Line a baking sheet with parchment paper or use a 9 x 13 baking dish to catch the mushroom juices.
Remove the stem and using a spoon, scoop out the gills of the mushrooms. Wipe off mushrooms gently with a wet paper towel.
Brush tops and insides of mushrooms with olive oil. Spoon ¼ c. marinara sauce into each mushroom.
In a medium bowl, mix together the ricotta cheese, salt, beaten egg, spinach and basil; divide evenly between the mushrooms. Sprinkle each mushroom with ¼ c. shredded mozzarella cheese.
Bake 20 minutes, or until mushrooms are baked through.
Enjoy immediately, or store in the refrigerator or freezer for later.
4 servings.
*Freezer instructions: Allow mushrooms to cool completely; wrap in foil; place in a large storage container. Freeze for up to 3 months. To re-heat: Preheat oven to 350 degrees. Place frozen mushrooms in a baking dish; cover with foil. Bake for 50 minutes, or until heated through and cheese is bubbling.