Thursday, September 28, 2017

Lasagna Stuffed Portobellos

As I mentioned in the previous post, we are trying to eat a little better.... eat differently.  I am trying to eat less carbohydrates.  I am always scrolling through Instagram looking for new ideas.

I found this yummy recipe on a great website... and on Instagram...and I love the name.... I Breathe, I'm Hungry!  Isn't that the truth!!

I love lasagna.... but I never eat pasta.  I thought I would try these Lasagna Stuffed Portobellos.  They were so yummy!  Chris and I both loved them - easy, hearty, flavorful, etc.

                           Not a great picture - but you get the idea :)

Lasagna Stuffed Portobellos (adapted from I Breathe, I'm Hungry)

4 large Portobello mushrooms
12 oz Italian sausage
1 cup ricotta cheese
1 cup marinara sauce
1 cup Mozzarella cheese, shredded
sprinkle of Italian seasoning

Brush the mushrooms with a dry paper towel to clean off any dirt.  Remove the stems... and use a spoon to scrape out the brown ribs.  Gently pat 3 oz. of sausage into each mushroom cap, going all the way to the edges and up the sides.  Spoon 1/4 cup of ricotta cheese onto the sausage, spreading to the edge... leaving a dent in the center for sauce.  Spoon 1/4 cup marinara sauce into each mushroom cap, on top of the ricotta later.  Sprinkle each with 1/4 cup of shredded Mozzarella cheese. Sprinkle with Italian seasoning. Bake in a preheated 375 degree oven for 40 minutes.  Serve hot.

Printable Version

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