Meatless Monday: Lasagna-Stuffed Portobellos
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My adoration for anything involving mushrooms is well-documented. Whether I’m eating them sauteed with butter and garlic, tossed in a stir fry or pasta, or stuffed, the chances of me loving the meal they’re a part of are pretty high. As soon as I saw Josie post these mushrooms, I knew both Tom and I would love them (Jury’s out on whether Zachary loves mushrooms. In typical toddler form, sometimes he will eat them all and other times they wind up in a pile on his placemat.). The added bonus was that, since I had only made half this baked ziti recipe, I had some extra ricotta to use up. We only have pasta once a week at most, so these mushrooms were a great way to use up the extra ricotta in a way that was pasta-ish, but really light on the carbs.
Normally, I put next to zero effort into weekend lunches. Generally, I eat eggs or a lunch meat sandwich or something equally unimaginative. But one week, I just had too many things I wanted to make for dinner, including these stuffed portobellos, so I decided to make them for Tom and I to eat as a Saturday lunch. They took hardly any more effort than making a sandwich (assuming you already have marinara around), and they were about ten times better, too.
Lasagna-Stuffed Portobellos
Adapted from Pink Parsley
2 cloves garlic, minced
1/4 tsp. Italian seasoning, divided
2 tsp. olive oil
2 portobello mushroom caps
1/2 cup ricotta (I used part skim)
2 Tbsp. Parmesan
2 Tbsp. shredded mozzarella cheese (I used part skim)
1 Tbsp. chopped fresh basil
2 Tbsp. breadcrumbs
1/2 cup marinara sauce, divided
Preheat the oven to 425 degrees, and scrape the gills out of the mushroom caps.
In a small bowl, combine half the garlic, 1/8 teaspoon of the Italian seasoning, olive oil, and salt and pepper to taste. Brush the inside and outside of the caps with the mixture, and roast cap-side down for about 10 minutes. If the mushroom gives off water, blot it up with a paper towel.
Meanwhile, in a medium bowl stir together the ricotta, remaining garlic and Italian seasoning, Parmesan, 1 Tbsp. mozzarella, basil, and breadcrumbs. Season with salt and pepper to taste.
Spoon about 1 Tbsp. marinara into each mushroom cap, then stuff with the ricotta mixture. Spoon another 1-2 teaspoons of sauce over the ricotta, then sprinkle the remaining Parmesan and mozzarella over the sauce.
Bake 10-15 minutes, or until the filling is heated through and the cheese has melted. Serve with additional marinara.
Yum! Love the look of this!
This looks gorgeous, I love how it’s all oozing over the side of the mushroom!
Oh my goodness! How creative! These look wooonderful! 🙂
Oh yum! These are going on my menu ASAP.
I am really liking the sound of this! You can’t go wrong taking two things that I really like and combining them into one dish!
Okay fine…you’ve got me. Even I, the mushroom-apathetic, can admit that these look amazing!
I have been a fan of portabellos, and ALL mushrooms, ever since I was a kid too! Therefore, I love this recipe! I agree with you that it’s a perfect meal for lunch, and SO tasty, too. 🙂
Yum! I love anything with mushrooms. These look like they would also pack well to take to work and reheat for lunch.
These look so fantastic. Lucky for me, Michael loves mushrooms too!
I love everything about these! Now I just need to try and find portobello mushrooms at one of the markets around here…
These were fabulous! I was surprised by how much they really tasted like lasagna. Thanks for sharing the recipe.
Glad you liked them!