Lasagna Stuffed Portabella Mushrooms

Ingredients: 

4 

large portobello mushroom caps

1/4 

cup olive oil

Salt and pepper, to taste

1 

cup ricotta cheese

1/4 

cup Parmesan cheese, plus more for topping

1/4 

cup Progresso™ Italian-style bread crumbs

2 

tablespoons chopped fresh basil

2 

teaspoons minced garlic

1 

egg

3/4 

cup marinara sauce

3/4 

cup shredded mozzarella cheese

DIRECTIONS

• Heat oven to 425°F. Remove stems from mushrooms and carefully scrape out gills with a spoon. Place mushrooms on a baking sheet.
• Brush both sides of each mushroom with olive oil and sprinkle with salt and pepper. Roast mushrooms cap-side down 10 to 15 minutes until softened but still holding their shape. Let cool slightly.
• Meanwhile, in a medium bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, basil, garlic, egg and salt and pepper to taste.
• Turn mushrooms stem-side up and blot away excess moisture with a paper towel. Spoon 1 to 2 tablespoons marinara sauce on top of each mushroom. Top with a heaping spoonful of ricotta mixture (you might not use the whole mixture, but try to use as much as you can).
• Top ricotta mixture with another tablespoon of marinara sauce. Sprinkle with mozzarella cheese and a sprinkling of Parmesan cheese.
• Bake mushrooms another 10 minutes until ricotta mixture is set and cheese is melted and bubbly. Season to taste with more salt and pepper, if desired. Serve immediately.

I found this recipe on pinterest. To see the step by step - go HERE