Lasagna style oven baked Portobello mushrooms are 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 oven baked Portobello mushroom lasagna 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 basted on the outside of the Portobello mushrooms. It’s a mouthwatering experience that will keep you coming back for more.