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.
Lasagna is also a guilty pleasure on mine. I can eat and eat and eat…. And that is exactly the problem.
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.
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.
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.
Easy Stuffed Portobello Mushroom Recipe with 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