Lasagna-Stuffed Portabella Mushrooms

This recipe is down right amazing.  I’m a huge mushroom fan, but until I made this dinner I hadn’t ever had large, true, portabella mushrooms.  Sure, we eat the baby bellas nearly every week, but this opened up a whole new world for me.

Right now would be the perfect time to make these too, because of the fresh garden spinach and tomatoes. 

Make it for your next date-night at home, it’s so easy to make and so fancy to eat. 

Lasagna-Stuffed Portabella Mushrooms –  From Annie’s Eats

Ingredients

• 4-5 large portabella mushrooms
• Olive oil
• Minced garlic
• Salt and pepper
• 1 C ricotta cheese
• 1 egg white
• 1-2 T Parmesan cheese
• Mozzarella cheese, shredded
• Grape or cherry tomatoes
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Pinch of dried parsley
• 1 C frozen spinach
• 1-2 C sauce

Directions

Begin by washing your mushrooms; remove the stem and use a spoon to carefully scoop out the gills of the mushrooms.

Place the mushrooms with the cap-side down onto a lightly greased and tinfoil lined cookie sheet.  Spritz the top of the mushrooms with olive oil, sprinkle with salt and pepper as well as minced garlic. 

Roast the mushroom caps for 10 minutes at 425 degrees; you may wish to flip the mushrooms over once during this roasting time.  If there is any liquid in the mushroom caps after 10 minutes, carefully spoon that out. 

Meanwhile, combine 1 C ricotta cheese with 1 C frozen spinach and 1-2 T of Parmesan cheese.  Toss in some dried parsley, salt and pepper too, for good measure. 

Mix in the egg white, basil and oregano. 

Carefully, place the ricotta mixture into the mushroom caps. 

Cover the top of the caps with the tomato sauce. Sprinkle with mozzarella cheese.  

Slice open the tomatoes lengthwise, and place them cut-side up on the cookie sheet next to the mushrooms.  Sprinkle with basil and/or salt/pepper. 

Place the cookie sheet into the oven for 10-15 minutes, cooking until the center of the mushrooms are set and the tomatoes are warmed and beginning to caramelize on the top. 

Serve the stuffed mushrooms with additional marinara sauce, and top with roasted tomatoes. 

Enjoy!