Ingredients
-
1
-
2
-
3
-
1/3
-
1/3
-
-
3/4
-
1/2
-
1
-
4
-
4
-
1/2
-
1/2
-
-
Directions
This recipe was inspired by Jim Carver who shared his love for stuffed portobello mushrooms with me. I took his idea, and made a lasagna style mushroom, topped it with my homemade marinara sauce and some cheese and baked this in the oven. Out came this deliciousness, perfect for vegetarians, low-carbers, gluten-free, or anyone who wants to enjoy a meatless meal.,I tried with and without the egg and found the ones with no egg had a runnier filling, the one with the egg held together better. Up to you which way to go. Hope you enjoy, Im planning on making more stuffed mushrooms soon!,Creamed spinach topped with toasted bread crumbs,Make Portobello Pizzas by filling them with marinara and cheese,Add some ground chicken sausage to this recipe for the meat-lovers in your house!,Philly cheesesteak,Give me some of your ideas!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Gently Remove the Stems, Scoop Out the Gills and Spray the Tops of the Mushrooms With Oil, Season With 1/8 Tsp Salt and Fresh Pepper |
|
2
Done
|
Heat a Large Nonstick Saute Pan Over Medium Heat, Add Oil, Onion, Garlic and Red Pepper and Season With 1/8 Tsp Salt. Cook Until Soft, 3 to 4 Minutes. Add the Baby Spinach and Saute Until Wilted, About 1 Minute. |
|
3
Done
|
in a Medium Bowl Add the Ricotta, Parmesan Cheese and Egg, Mix Well. |
|
4
Done
|
Add the Cooked Vegetables and Basil and Mix. |
|
5
Done
|
Stuff the Mushrooms With Ricotta Mixture and Top Each With 2 Tbsp Marinara, 2 Tbsp Mozzarella. |
|
6
Done
|
Bake in the Oven For 20 to 25 Minutes. Garnish With Basil and Enjoy! |
