Vegetable Lasagna Stuffed Portobello Mushrooms
Recipes Italian Main Dish Meal ideas Quick and Easy Vegetarian
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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