Veggie Lasagna Stuffed Portobello Mushrooms
Ingredients
The filling
-
1
teaspoon
olive oil
-
2
cups
baby spinach, chopped
-
3
cloves
garlic, chopped
-
⅓
cup
onion, chopped
-
⅓
cup
red bell pepper, chopped
-
to taste
kosher salt
-
¾
cup
part skim ricotta
-
½
cup
grated parmesan cheese
-
1
large
egg
-
4
leaves
basil, chopped
The mushrooms and sauce
-
4
large
portobello mushroom caps
-
½
cup
marinara sauce
-
½
cup
part skim shredded mozzarella
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with oil.
- Remove the stems and scoop out the gills from the mushroom caps, then season with salt and pepper.
- In a pan, heat oil and sauté onion, garlic, and red pepper until soft.
- Add spinach to the pan and cook until wilted.
- In a bowl, combine ricotta, parmesan, and egg, then mix in the cooked vegetables and basil.
- Stuff the mushroom caps with the ricotta mixture and top with marinara and mozzarella.
- Bake for 20 to 25 minutes, then garnish with basil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
236
Total fat
13g
Total carbohydrates
13g
Total protein
20g
Sodium
522mg
Cholesterol
83mg
You might also like