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Lasagna Stuffed Mushrooms
Serves 4 |
A low-carb, meatless meal that tastes like lasagna!
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Ingredients:
| 4 Portobello mushrooms |
| 1 large egg |
| 10 oz frozen spinach, thawed and squeezed |
| 3/4 cup shredded Parmesan cheese |
| 2 cups shredded mozzarella |
| 1 1/4 cups ricotta cheese |
| 2 tablespoons chopped fresh basil |
| 1/8 teaspoon nutmeg |
| 1 tablespoon lemon zest |
| 1/2 teaspoon garlic powder |
| 1/4 teaspoon crushed red pepper flakes |
| 1 cup marinara sauce |
| Kosher salt, to taste |
| Black pepper, to taste |
Directions:
- Preheat oven to 400° F. Place a wire rack in a rimmed baking sheet. Set aside.
- Use a spoon to hollow out the portobello mushrooms.
- Combine the egg, spinach, Parmesan cheese, mozzarella cheese, ricotta cheese, basil, lemon zest, nutmeg, garlic powder, and red pepper flakes. Stir until well combined.
- Fill each Portobello mushroom with an equal amount of the filling. Pour 1/4 cup of marinara sauce over top. Then sprinkle on a little more Parmesan and mozzarella, and season with salt and pepper.
- Arrange the stuffed mushrooms on the wire rack. Place in the oven to bake for 20-25 minutes, until the cheese is melted.
- Remove from oven. Transfer to serving plates and enjoy!
| Main Ingredient: | Mushroom, Cheese |
| Cooking Method: | Bake |
| Course: | Dinner, lunch |
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