Lasagna Stuffed Portobello Mushrooms
Ingredients
1 teaspoon Cold Pressed Olive Oil
2 loose cups Spinach, chiffonade (roll and cut into thin ribbons)
3 cloves Garlic, chopped
⅓ cup Onion, chopped
⅓ cup Red Bell Pepper, chopped
¼ teaspoon Sea Salt
⅛ teaspoon Black Pepper, freshly ground
¾ cup Ricotta
½ cup Parmesan Cheese, grated
1 large Organic Pastured Egg
4 large Basil Leaves, chopped
4 large Portobello Mushroom Caps
½ cup Marinara Sauce
½ cup Mozzarella, shredded
Directions
1. Preheat the oven to 400 degrees
2. Coat a baking sheet with oil
3. Gently remove the stems, scoop out the gills and spritz the tops of the mushrooms with oil
4. Season with ⅛ teaspoon salt and pepper
5. Heat a large nonstick sauté pan over medium heat
6. Add oil, onion, garlic and red pepper and season with ⅛ teaspoon salt
7. Cook until soft, 3 to 4 minutes
8. Add the spinach and sauté until wilted, about 1 minute
9. In a medium bowl add the ricotta, parmesan cheese and egg
10. Mix well
11. Add the cooked vegetables and basil and mix
12. Stuff the mushrooms with ricotta mixture and top each with 2 tablespoons marinara and 2 tablespoon mozzarella
13. Bake in the oven for 20 to 25 minutes
14. Garnish with basil and enjoy!