Portobello Mushroom Stacked Lasagna
10.3g
Net Carbs
22.8g
Protein
28.3g
Fat
4.4g
Fiber
391
Calories
Ingredients:
- 2 cloves Garlic
- 2 tablespoons Extra Virgin Olive Oil
- 1 package (10 oz) Spinach (Chopped or Leaf, Frozen)
- 4 sprigs Parsley
- 4 piece wholes Portabella Mushrooms
- 2 1/2 ounces Asiago
- 1/4 teaspoon Black Pepper
- 1 large Egg (Whole)
- 1 1/4 teaspoons Salt
- 1/2 cup Tomato Sauce
- 15 ounces Ricotta Cheese (Whole Milk)
- 1/4 teaspoon Nutmeg (Ground)
Directions:
- Heat oven to 425°F.
- Mix oil and minced garlic in a microwavable cup; microwave until aromatic and lightly golden, about 30 seconds. Brush oil onto both sides of mushrooms, and sprinkle with salt. Arrange, smooth sides up, in a single layer in a baking pan. Bake 10 minutes. Reserve remaining garlic and oil mixture.
- Make the filling: While mushrooms are baking, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, salt, pepper and remaining garlic/olive oil in a large bowl. Remove mushrooms from oven.
- Turn over 4 mushrooms, gill side up, and divide filling evenly onto caps; drizzle 2 tablespoons tomato sauce over each then bake until filling is hot and slightly puffed, 12 to 14 minutes more. Lift stack with a large spatula to include any stuffing that may surround sides.
