Portabello Mushrooms Lasagna Recipe

Portabello Mushrooms Lasagna Recipe

Ingredients:

2 Tbsps of oil (olive oil)
1 pc of garlic clove (large); minced
8 pcs of mushrooms caps (Portabello, extra large); stemmed and gilled
1 tsp of salt

For the Filling:
15 oz of Ricotta (whole milk)
10 oz of spinach (frozen, chopped); thawed
2/3 c of cheese (Asiago); shredded coarsely
1 pc of egg; beaten lightly
1/4 tsp of nutmeg (freshly grated)
1/4 tsp of salt
1/4 tsp of pepper (freshly ground)
1 pc of garlic clove (large); minced
3/4 c of Marinara sauce (low carb, Rao’s)

Instructions:

Heat the oven at 425 degrees F. Combine garlic and oil inside a microwave-safe bowl; microwave till slightly golden and aromatic, about half a min. Brush the mixture onto the mushroom sides then sprinkle salt. Place the seasoned mushrooms on the baking dish, with smooth-side facing up; bake for 10 mins.

Combine spinach, Ricotta, Asiago, garlic, nutmeg, egg, salt, and pepper inside a bowl. Take the mushrooms out from the oven then turn four mushrooms over, with gill facing up. Divide the mixture of filling onto the caps evenly and drizzle a tablespoon of (tomato) sauce onto each. Place the remaining mushroom caps to cover them, with smooth-side facing up.

Drizzle remaining sauce above then bake for another 12-14 mins.

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