Portobello Mushroom Stacked Lasagna Recipe
Cook Time: 24 Minutes
Phase: Phase 3
2 clove GARLIC
0 1/2 cup TOMATO SAUCE
1 1/4 tsp SALT
0 1/4 tsp Nutmeg (Ground)
4 sprigs PARSLEY
2 1/2 oz Asiago
15 oz Ricotta Cheese (Whole Milk)
4 piece whole PORTABELLA MUSHROOMS
1 large Egg (Whole)
0 1/4 tsp BLACK PEPPER
1 package (10 oz) Spinach (Chopped or Leaf, Frozen)
2 tablespoon EXTRA VIRGIN OLIVE OIL
- 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.
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