Portobello Mushroom Stacked Lasagna Recipe
Cook Time: 24 Minutes
Phase: Phase 3
2 tablespoon Extra Virgin Olive Oil
2 clove Garlic
4 piece whole Portabella Mushrooms
15 oz Ricotta Cheese (Whole Milk)
1 package (10 oz) Spinach (Chopped or Leaf, Frozen)
2 1/2 oz Asiago
1 large Egg (Whole)
0 1/4 tsp Nutmeg (Ground)
1 1/4 tsp Salt
0 1/4 tsp Black Pepper
0 1/2 cup Tomato Sauce
4 sprigs Parsley
- 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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.