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

Steps

1. 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.
2. Remove the stem and using a spoon, scoop out the gills of the mushrooms. Wipe off mushrooms gently with a wet paper towel.
3. Brush tops and insides of mushrooms with olive oil. Spoon ¼ c. marinara sauce into each mushroom.