Lasagna Stuffed Portobello Mushrooms for a Delectable Twist!
A delicious twist on traditional lasagna, these Lasagna Stuffed Portobello Mushrooms are a hearty and flavorful dish that combines the rich taste of mushrooms with classic lasagna ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems.
- In a bowl, mix together ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Fill each mushroom cap with the ricotta mixture.
- Top each filled mushroom with marinara sauce and sprinkle with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- Feel free to add cooked ground meat or vegetables to the ricotta mixture for added flavor.
- These can be made ahead of time and stored in the refrigerator before baking.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg