Monday, October 12, 2015

Lasagna Stuffed Portabella Mushrooms

large portobello mushroom caps
cup olive oil
Salt and pepper, to taste
cup ricotta cheese
cup Parmesan cheese, plus more for topping
cup Progresso™ Italian-style bread crumbs
tablespoons chopped fresh basil
teaspoons minced garlic
cup marinara sauce
cup shredded mozzarella cheese


  • 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

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