This easy stuffed portobello mushroom recipe is a nice alternative to tradition carb heavy recipes.
I’ve been a huge fan of portobello mushrooms for a long time. Years ago, Panera Bread had a portobello sandwich that was absolutely divine. I don’t remember exactly what was on it. In fact, I only remember the pleasure to my taste buds.
THE IDEA FOR MUSHROOM STUFFED LASAGNA
Lasagna is also a guilty pleasure on mine. I can eat and eat and eat…. And that is exactly the problem. When given the chance, I can eat an entire pan of lasagna and still be ready for more.
As someone who is concerned with healthy eating habits, I’ve nearly cut lasagna out of my diet completely. I still miss that wonderful taste. This portobello mushroom creation is the perfect vehicle for inserting just the right amount of lasagna without going overboard.
What if you could satisfy that lasagna fix without all the carbs? Well, this easy stuffed portobello mushroom recipe is oven-baked and will certainly satisfy.
SIMPLE MUSHROOM RECIPE WITH SIMPLE INGREDIENTS
All of the ingredients needed for this recipe can be found at your local market. You can feed your entire family for a reasonable cost.
Besides the full-flavored meaty taste of the Portobello’s, you get the rich taste of the smooth ricotta cheese that you would normally find in lasagna. The rest of the filling includes a combination of egg, basil, salt, pepper, Parmesan, Romano and mozzarella cheeses.
There is something amazing about the taste of olive oil brushed on the outside of the portobello mushrooms. It’s a mouthwatering experience that will keep you coming back for more.
FINAL THOUGHTS ON THIS PORTOBELLO MUSHROOM RECIPE
We hope you enjoy this amazing portobello mushroom recipe with stuffed lasagna as much as we have. We would love to hear from you in the comment section below. We also encourage you to share this recipe on social media.
Best Portobello Mushroom Recipe with Stuffed Lasagna Filling
This delicious portobello mushroom recipe is stuffed with tasty lasagna filling.
Preheat oven to 450 degrees
Scoop mushroom caps out with a spoon
Baste both sides of mushrooms with olive oil
Salt and pepper both sides
Place mushroom caps on a baking sheet and cook for 10 minutes
Drain excess liquid from the mushrooms
Combine all cheeses, egg, garlic, basil and salt and pepper in a bowl
Fill mushrooms with cheese filling
Top with Spaghetti sauce and then sprinkle with mozzarella cheese, spinach and Parmesan.
Cook for 10 minutes