Easy Cheesy: Lasagna Stuffed Portobello Caps

 

Quick, simple, delicious. That's what we look for when selecting recipes to eat at home and share with you. So when we came across this recipe for Lasagna-Stuffed Portobello Mushroom Cap from one of our favorite blogs, Pink-Parsley, we were immediately inspired to make it. This recipe is most certainly simple, and the results are pretty delicious!

Now we're pretty particular about our cheese fillings for manicotti, stuffed shells, and the like, so we used our own filling to stuff these portobellos. The main difference between ours and Pink-Parsley's is the use of an egg in ours, which we've found gives it a bit extra creaminess, but feel free to omit the egg for the stuffing and you'll be fine. We also removed the mozzarella to make it a bit lighter, but if you're feeling decadent, you can certainly include that in the stuffing as well.

Making the Dish
What You'll Need

6 portobello mushroom caps (2 - 3 per person)
2 tbsp olive oil
1 egg
1 cup ricotta
1 tbsp chopped fresh parsley
1/2 tsp nutmeg
1 clove, minced garlic
1 tsp salt
1 tsp pepper
1/4 cup + 2 tbsp grated pecorino romano
2 cups marinara sauce

Start by roasting the portobello mushroom caps. Preheat the oven to 425 degrees. Coat the portobello caps in the olive oil and season lightly with salt and pepper on all sides. Place them on a roasting pan, stem side down, and when the oven is ready, put them in there and let them roast for 10 - 12 minutes.

While the portobello caps are roasting, start making your cheese filling. Beat up the egg and pour it into a mixing bowl with the ricotta, the parsley, nutmeg, minced garlic, two tbsp of the pecorino, salt and pepper. Stir thoroughly to combine, and make sure all the ingredients are incorporated throughout the ricotta.

Remove the portobello's from the oven and spoon in a bit of the marinara sauce into each mushroom cap, spreading it around over the entire surface. Spoon an equal portion of the cheese filling over each cap as well. To finish, sprinkle the remaining pecorino over the top of each stuffed portobello.

Place the stuffed portobellos caps into the oven and bake for 10 - 15 minutes, until the top has a nice crispy, golden top from the melted pecorino. Spoon the remainder of the marinara sauce into your serving bowls (make sure it's still hot!) and then place the stuffed portobello caps right on top. Dig in and enjoy!







The Result
A nice, crispy, cheesy, creamy topping. A delicious meaty, hearty portobello base. This is a great creation! We really enjoyed the flavor combination and the lack of any guilt while eating it - it's vegetarian with very few carbs so it's got to be good for you, right?

Thanks to Josie from Pink-Parsley for bringing this recipe to our attention! We'll certainly be making more recipes from her blog since she seems to always have something interesting cooking over there.

Have you got a great recipe for stuffing portobellos? We want to hear about it! Let us know about it in the comments so we can give it a try!


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