Vegetable Lasagna Stuffed Portobello Mushrooms
Description
If you love lasagna but are looking for a gluten-free and low-carb alternative, try this healthy, vegetarian option.
Ingredients
1 t. olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 c. chopped onion
1/3 c. chopped red bell pepper
1/4 t. kosher salt, divided
freshly ground black pepper
3/4 c. part skim ricotta cheese
1/2 c. grated parmesan cheese
1 large egg
4 large basil leaves, chopped plus more for garnish
4 large portobello mushrooms
1/2 c. marinara sauce
1/2 c. part skim shredded mozzarella cheese
Directions
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Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray.
Gently remove mushroom stems, wipe off mushrooms with a wet paper towel; scoop out the gills with a teaspoon; spray the tops of the mushrooms with non-stick spray; season with 1/8 t. salt and freshly ground black pepper.
Heat a large non-stick skillet over medium heat; add oil, onion, garlic and red bell pepper; season with 1/8 t. salt. Cook until soft, 3 - 4 minutes; add spinach; saute until wilted, about 1 minute.
In a medium bowl, add the egg, ricotta and parmesan cheeses; mix well. Add the cooked vegetables and basil; mix.
Stuff the mushrooms with ricotta mixture; top each with 2 T. marinara sauce, 2 T. mozzarella cheese.
Bake 20 - 25 minutes.
Serve, garnished with basil.
4 servings