Make and serve or freeze these stuffed lasagna portobellos for a lower-carb version of this classic comfort food dish. Mix and match your favorite lasagna ingredients to make this stuffed mushroom dish your own.
What do you do when you have four kids, you look up from your computer to realize it’s already four o’clock, and dinner has to be made STAT? You run to Walmart, grab all of the fixings to make this family friendly and lightened version of everyone’s favorite lasagna. Oh, and you pick up Halloween costumes for your crew, too. Because Walmart is awesome like that.
My recipe for Lasagna Stuffed Portobellos features one of my favorite pasta sauces, Rao’s Homestyle Italian Sausage & Mushroom Sauce. All-natural and made with Italian whole peeled tomatoes imported from Southern Italy, this sauce with sausage and fresh mushrooms is the perfect base for my favorite lasagna ingredients.
Stuffed Lasagna Portobellos
Preheat your oven to 400°F and line a baking sheet with parchment paper. Cook the spinach according to package directions, then squeeze as much liquid out as possible. To do this, I place the spinach in a flour sack towel, then ring out the liquid. You’ll be amazed how much water comes out, and this step will keep the mushroom “lasagnas” from getting too wet while cooking.
In a medium bowl, combine the ricotta cheese, egg, basil, spinach, salt and pepper. Next, scrape out the gills of each mushroom and remove the center stem. Place the mushrooms on the lined baking sheet, so that you have six small mushroom “bowls”.
Divide the pasta sauce amongst the mushrooms, then dollop on the ricotta mixture. Finally, top with shredded mozzarella.
Bake for 20 minutes, or until the cheese is melted and golden, and the sauce is bubbly. Sprinkle with parmesan and extra basil if you like, and enjoy!
If you want to freeze these, allow them to come to room temperature, wrap in foil, then place in a freezer friendly bag. To cook, place each unthawed mushroom in a baking dish and cook, covered, at 350°F for one hour.
Stuffed Lasagna Portobellos
Make and serve or freeze these stuffed lasagna portobellos for a lower-carb version of this classic comfort food dish. Mix and match your favorite lasagna ingredients to make this stuffed mushroom dish your own.
Ingredients
- 6 large portobello mushrooms
- 1 jar Rao's Homestyle Italian Sausage & Mushroom Sauce
- 15 oz. whole milk ricotta
- 1 egg
- 1 bunch of basil, chopped
- 10 oz. frozen chopped spinach
- 1 1/2 cup shredded mozzarella
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cook the spinach according to package directions, then squeeze as much liquid out as possible. To do this, I place the spinach in a flour sack towel, then ring out the liquid. You'll be amazed how much water comes out, and this step will keep the mushroom "lasagnas" from getting too wet while cooking.
- In a medium bowl, combine the ricotta cheese, egg, basil, spinach, salt and pepper.
- Next, scrape out the gills of each mushroom and remove the center stem. Place the mushrooms on the lined baking sheet, so that you have six small mushroom "bowls".
- Divide the pasta sauce amongst the mushrooms, then dollop on the ricotta mixture. Finally, top with shredded mozzarella.
- Bake for 20 minutes, or until the cheese is melted and golden, and the sauce is bubbly.
Notes
If you want to freeze these, allow them to come to room temperature, wrap in foil, then place in a freezer friendly bag. To cook, place each unthawed mushroom in a baking dish and cook, covered, at 350°F for one hour.
You can also use your favorite Rao’s Homemade Sauces in my Chorizo Shakshuka recipe or as a bases for grilled pizzas!
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