Dinner
Veggie Lasagna Stuffed Portobello Mushrooms
Tender portobello caps cradle a savory blend of sauteed spinach, garlic, onion, and red bell pepper folded into creamy ricotta and Parmesan. Each bite delivers the familiar comfort of vegetable lasagna, brightened by marinara and finished with a gentle herbal note from fresh basil.
- Total
- 39 min
- Prep
- 10 min
- Cook
- 29 min
- Serves
- 4
Nutrition per Serving
- Calories
- 236
- Protein
- 20g
- Carbs
- 13g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 522mg
Ingredients
- 1 tsp olive oil
- 2 loose cups baby spinach (chopped)
- 3 clove chopped garlic
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- kosher salt
- 3/4 cup part skim ricotta
- 1/2 cup grated parmesan cheese
- 1 large egg
- 4 large basil leaves (chopped)
- 4 large portobella mushroom caps
- 1/2 cup marinara sauce
- 1/2 cup part skim shredded mozzarella
Instructions
- Preheat the oven to 400F. Spray a baking sheet with oil.
- 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.
- 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.
- In a medium bowl add the ricotta, parmesan cheese and egg, mix well.
- Add the cooked vegetables and basil and mix.
- Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
- Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!