Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4
Dress your favourite lasagna flavour in a scrumptiously roasted portobello mushroom. Not only that these Lasagna Stuffed Portobello Mushrooms delicious, but they are the perfect low card, freezer-friendly, and vegetarian meal!
Ingredients
4 portobello mushrooms
1-2 tbsp olive oil
1 c. marinara sauce
1 ½ c. ricotta
¼ tsp salt
1 Egg
1 ½ c. fresh spinach chopped
½ c. chopped chopped
1 c. mozzarella shredded
How to make Lasagna Stuffed Portobello Mushrooms
Step 1: Snap the stems off of the four portobello mushrooms, then scoop the gills out using a spoon. Wash them and gently pat the mushrooms dry before brushing all sides with olive oil. On a sheet pan, arrange the mushrooms.
Step 2: Into each mushroom, spoon 1/4 cup of marinara sauce. Combine the ricotta, spinach, basil, and egg, then evenly divide the mixture between the four mushrooms. And with shredded mozzarella cheese, sprinkle the tops.
Step 3: Bake in a 400 degrees F preheated oven for about 20 minutes until the mushrooms turn dark brown and are tender.
To freeze for later:
Follow the recipe to prepare and bake the portobello mushrooms. Make sure to completely cool before wrapping each mushroom in foil. In a meal prep container, reusable silicone bag, or plastic freezer bag, place the foil-wrapped mushrooms and in the freezer for up to 3 months.
Bake from frozen:
Prepare the oven. Preheat it to 350 degrees F.
Meanwhile, unwrap the mushrooms, then flatten the foil out. In a 9 x 9-inch baking dish, arrange the frozen mushrooms, tent with foil, or cover with a reusable silicone lid.
Place in the preheated oven and bake for about 40 to 50 minutes until the cheese is bubbly and the mushrooms are completely heated. In the last 10 minutes of baking, remove the lid. This will aid the liquid to evaporate.
Note:
When picking the portobello mushrooms, choose the ones with large, intact caps that round up. If possible, avoid flat caps.
Nutrition Facts:
Serving: 1portobello mushroom | Calories: 261kcal | Carbohydrates: 11g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 457mg | Fiber: 2g | Sugar: 5g
Ingredients
- 4 portobello mushrooms
- 1-2 tbsp olive oil
- 1 c. marinara sauce
- 1 ½ c. ricotta
- ¼ tsp salt
- 1 Egg
- 1 ½ c. fresh spinach chopped
- ½ c. chopped chopped
- 1 c. mozzarella shredded
Instructions
Step 1: Snap the stems off of the four portobello mushrooms, then scoop the gills out using a spoon. Wash them and gently pat the mushrooms dry before brushing all sides with olive oil. On a sheet pan, arrange the mushrooms.
Step 2: Into each mushroom, spoon 1/4 cup of marinara sauce. Combine the ricotta, spinach, basil, and egg, then evenly divide the mixture between the four mushrooms. And with shredded mozzarella cheese, sprinkle the tops.
Step 3: Bake in a 400 degrees F preheated oven for about 20 minutes until the mushrooms turn dark brown and are tender.
To freeze for later:
Follow the recipe to prepare and bake the portobello mushrooms. Make sure to completely cool before wrapping each mushroom in foil. In a meal prep container, reusable silicone bag, or plastic freezer bag, place the foil-wrapped mushrooms and in the freezer for up to 3 months.
Bake from frozen:
Prepare the oven. Preheat it to 350 degrees F.
Meanwhile, unwrap the mushrooms, then flatten the foil out. In a 9 x 9-inch baking dish, arrange the frozen mushrooms, tent with foil, or cover with a reusable silicone lid.
Place in the preheated oven and bake for about 40 to 50 minutes until the cheese is bubbly and the mushrooms are completely heated. In the last 10 minutes of baking, remove the lid. This will aid the liquid to evaporate.
Notes
When picking the portobello mushrooms, choose the ones with large, intact caps that round up. If possible, avoid flat caps.
