Veggie Lasagna Stuffed Portobello Mushrooms Recipe Recipes Net

Ingredients

1tspolive oil

2cupsbaby spinach,loose, chopped

3clovesgarlic,chopped

⅓cuponion,chopped

⅓cupred bell pepper,chopped

kosher salt

¾cupricotta,part skim

½cupParmesan cheese,grated

1large egg

4large basil leaves,chopped

4large portobella mushroom caps

½cupmarinara sauce

½cupmozzarella,part skim, shredded

Preheat the oven to 400 degrees F. Spray a baking sheet with oil.

Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with ⅛ tsp salt and fresh pepper.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic, and red pepper and season with ⅛ tsp salt.

Cook for 3 to 4 minutes until soft. Add the baby spinach and saute for about 1 minute until wilted.

In a medium bowl add the ricotta, parmesan cheese, and egg. Mix well.

Add the cooked vegetables and basil and mix.

Stuff the mushrooms with ricotta mixture and top each with 2 tablespoons marinara and 2 tablespoons mozzarella.

Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!