LASAGNA STUFFED PORTOBELLO MUSHROOMS #DINNER #MUSHROOMS
Lasagna stuffed portobello mushrooms-experience lasagna with a small amount of the calories! This lasagna stuffed portobello mushroom formula can be prepared ahead and solidified. When you're prepared to serve, you can heat them up straightforwardly from the cooler!
It is my preferred season… when spring is springing, it's warm enough to leave your coat or sweater at home, and the ends of the week are spent investigating new stops and trails. It isn't really the season when one stresses over stocking up the cooler… except if you are attempting to sell your home, that is!
These lasagna stuffed portobellos came in extremely convenient when we were demonstrating our home. I would not like to chaos up the kitchen, so suppers were essentially only from the cooler. Both Ben and I cherished these portobellos! I totally love the way that you don't need to defrost them first. Pop them directly into the broiler from solidified and prepare away. Well that is comfort!
Ingredients :
- 4 large portobello mushrooms
- 1-2 tablespoons olive oil
- 1 cup marinara sauce
- 1 1/2 cups light ricotta
- 1/4 teaspoon salt
- 1 egg
- 1 1/2 cup chopped spinach
- 1/2 cup basil chopped
- 1 cup shredded mozzarella
Instructions :
- Heat oven to 400°F. Line a baking sheet with parchment or use a 9 x 13 baking dish to catch the mushroom juices.
- Remove the stem and scoop out the gills of the mushrooms. Wash gently and allow to dry.
- Brush tops and insides of mushrooms with olive oil.
- Spoon ¼ cup of marinara sauce into each mushroom.
- In a medium bowl, mix together the ricotta, salt, egg, spinach and basil. Divide it evenly amongst the four mushrooms.
- Sprinkle each mushroom with ¼ cup of shredded mozzarella.
- Bake for 20 minutes, or until mushrooms are baked through.
- Enjoy immediately, or store in the fridge or freezer to enjoy later.
- Freezer storage instructions:Allow each mushroom to cool completely. Wrap in foil, then place in a larger storage container.
- Freeze for up to 3 months.
- To re-heat:Heat oven to 350°F. Place frozen (un-thawed) mushroom(s) in a baking dish and cover with foil (I just re-use the foil from wrapping them).
- Bake for 50 minutes, or until heated through and cheese is bubbling.
For more detail : http://bit.ly/2KwoUEN
