Friday, April 12, 2013

Lasagna Stuffed Portobello Mushrooms

We have been eating a lot less meat around our house.  It's not that we are sudden vegetarians it's more that we want to be able to buy good quality meat and that costs more than your average grocery store meat which means we are eating it less frequently.  We have both said again and again that we really don't miss it.  Thankfully there are tons of awesome meatless recipes out there and this is one of them.  It's slightly adapted from Annie's Eats.

4-6 large portabello mushrooms
3 cloves garlic (minced)
11/2 tbsp olive oil
Coarsely ground salt and pepper (to taste)
1 cup ricotta cheese
1 large egg (lightly beaten)
1/4 cup grated Parmesan cheese
6 oz mozzarella cheese (divided)
2/3 cup drained frozen chopped spinach
1/2 tsp Italian seasoning
1 cup tomato sauce

Heat oven to 425. Rinse mushrooms. Remove stems and scoop out the gills of the mushrooms.  Mix together salt, pepper, garlic and olive oil.  Brush the inside of the mushroom with the oil mixture.  Roast in the oven for 10 minutes.  In a mixing blow combine ricotta, egg, parmesan,  3/4 cup of mozzarella cheese, spinach and Italian seasoning.  Once the mushrooms have cooked remove from oven and fill with ricotta mixture, top with tomato sauce and remaining mozzarella cheese. Bake for an additional 10 to 15 minutes. Remove from oven and serve. 

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