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.

Meatless Monday: Lasagna-Stuffed Portobellos