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.
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.
Meatless Monday: Lasagna-Stuffed Portobellos