Spinach and ricotta lasagna stuffed portobello mushrooms are our new favorite vegetarian dishes, these loaded mushroom caps are gluten-free, low carb, egg free and amazingly delicious.
Today’s recipe is an excellent vegetarian lasagna recipe: Portobello mushrooms stuffed with spinach and ricotta cheese, marinara sauce and topped with mozzarella. A tasty low carb meal which can be served as a pretty appetizer, side dish or as filling vegetarian dinner.
It’s December already! 20 days until Christmas! YAAY! Have you started preparing for Christmas? I haven’t yet, but I’m so excited to decorate our house and our Christmas tree. The only thing I hate this season is shopping, it’s so stressful for me. But all in I love this wonderful time of the year. Soon we have to finalize the festive menu as well! So here’s a tip: these cheesy creamy spinach stuffed portobello cups could make fabulous holiday appetizer or vegetarian dish. You’ll appease everyone with this spectacular stuffed mushrooms.
These rich and juicy mushrooms are stuffed with creamy filling, a little marinara sauce and mozzarella, just like the original lasagna, only without noodles and meat. You won’t miss the noodles, because the mushrooms are great substitute, even for the meat, since Portobello is a “meaty” mushroom and has a protein profile similar to meat. (via FoodFacts). The lasagna mushroom caps are seasoned with Italian spices (basil and oregano) and the spinach ricotta cream is flavored with garlic.
The preparation is super easy: spoon one tablespoon of marinara sauce in each caps, then spoon the creamy filling, marinara sauce again, then top the lasagna caps with mozzarella cheese. Bake them for 15 minutes, then turn the broiler on for a few minutes until the cheese has a nice brown color.
Our mushrooms were huge, two Portobello caps were enough for both of us. (Note: This recipe is made for 2 large portobello cups, double or triple the amount of ingredients as you like.) The stuffed mushrooms came out very delicious, creamy, flavorful and hearty, last but not least they are healthy as well. This vegetarian dish does not contain wheat and sugar, it’s gluten free and low carb.
If you happen to try out this recipe, I would love to hear how it turned out! Please, leave a comment below! Enjoy!
Diet: low-carb, gluten-free, egg-free, clean eating
- 2 large Portobello mushroom caps
- 1 cup baby spinach
- ¾ cup ricotta cheese
- 4 tablespoons organic tomato passata or puree or marinara sauce
- ⅓ cup mozzarella cheese
- 1 garlic clove (crushed)
- ¼ teaspoon oregano
- ¼ teaspoon fresh basil leaves, chopped
- Preheat the oven to 200°C | 390 °F.
- Clean the portobello mushroom caps, brush the exterior with olive oil and season the inside of the mushroom with salt and pepper. Arrange the caps upside down on a greased or lined baking dish. Bake the mushrooms for 5 minutes.
- While the portobellos are pre-baking, prepare the filling. Cut finely the baby spinach leaves (if you are using fresh baby spinach, you don't have to cook them, they will perfectly cook within the mushroom, but if you'd like, sauté them for 2-3 minutes in a skillet or cook in microwave oven according to the package instructions).
- Mis together the chopped spinach with the ricotta cheese, crushed garlic, oregano, basil, salt and pepper.
- Remove the portobellos from the oven. Spoon one tablespoon tomato puree into each mushroom, then spoon the spinach ricotta mixture, again one tablespoon tomato puree and finally top the mushrooms with mozzarella cheese.
- Bake the lasagna stuffed portobello caps for 15 minutes, then turn the broiler on for a 1-2 minutes until the cheese has a nice brown color and the mushrooms are cooked through
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