Get ready to tantalize your taste buds with a dish that combines the earthy goodness of portobello mushrooms with the rich, comforting flavors of classic Italian lasagna! Our Lasagna Stuffed Portobello Mushrooms are not only a feast for the eyes but also a healthy twist on a beloved favorite. Imagine sinking your fork into tender mushrooms filled with creamy ricotta, zesty marinara, and gooey mozzarella—it's a culinary experience you won't want to miss! Perfect for a weeknight dinner or an impressive appetizer at your next gathering, this recipe is sure to become a staple in your kitchen. Dive in and discover how to create this mouthwatering dish that will leave your guests begging for more!
Ingredients
- 4 large portobello mushrooms
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Carefully clean the portobello mushrooms using a damp paper towel. Gently remove the stems and use a spoon to scrape out the gills from the underside of the mushrooms, creating a clean cavity for stuffing.
- In a medium mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Brush the outside of the mushrooms lightly with olive oil and season with a pinch of salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of each mushroom cap, about 2 tablespoons per mushroom.
- Spoon the cheese mixture evenly into each mushroom, filling them generously and creating a slightly mounded top.
- Pour the remaining marinara sauce over the stuffed mushrooms, ensuring each is well-covered.
- Sprinkle the remaining mozzarella cheese on top of each mushroom.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden brown.
- Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
- Garnish with fresh basil or parsley if desired, and serve hot as a main course or appetizer.
Tips
- Choose Fresh Mushrooms: Select large, firm portobello mushrooms for the best texture and flavor. Look for ones with a smooth, unblemished surface.
- Customize the Filling: Feel free to add cooked ground meat or sautéed vegetables to the cheese mixture for added flavor and nutrition. Spinach, zucchini, or bell peppers work wonderfully!
- Make Ahead: Prepare the stuffed mushrooms in advance and refrigerate them. When ready to serve, simply pop them in the oven for a quick and easy meal.
- Perfectly Seasoned: Don’t skimp on the seasoning! Taste your cheese mixture before stuffing the mushrooms and adjust the salt and pepper to your liking.
- Serve with Fresh Herbs: Garnish with fresh basil or parsley for a pop of color and added freshness that enhances the dish's flavors.
- Pair with a Salad: Serve your stuffed mushrooms alongside a crisp green salad or garlic bread for a complete meal that’s sure to impress!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 23g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 70mg
