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Lasagna Stuffed Portobellos

Lately, mushrooms have been at the forefront of my test kitchen. They are so versatile and will make you forget that you’re eating meat-less meals with a quickness! While the marinating process does take a bit, your taste buds will thank you for the wait. They are super easy to make and are a foundation for so many possibilities... You could add sausage to the ricotta mix, top with pepperoni, or replace mozzarella with vegan cheese. The opportunities are endless with this one! Happy cooking!


Author: Zaza

Prep Time: 2-4 hours

Cook Time: 30 minutes

Yield: 2-4 servings

Utensils:

  • Baking sheet

  • Grill pan (cast iron preferred)

  • Small-medium non-stick pan

  • Cutting board

  • 1 bowl

  • 1 gallon size plastic bag


Ingredients:

  • 4 large portobello mushrooms

  • 3-4 c spinach

  • ¼ red onion

  • Unsalted butter

  • Granulated garlic (or garlic powder)

  • Salt

  • Red pepper flakes

  • ½ c ricotta

  • Parsley

  • 1 c mozzarella

  • Tomato sauce of choice

Marinade:

  • ¼ c Balsamic Vinegar

  • ¼ c Grapeseed oil or light olive oil (or cooking oil of choice)

  • 1 tsp coconut aminos






1. Prep mushrooms: To prep, gently wash mushrooms then pat dry. Place mushrooms cap side down, and gently remove stem with your hands (snap the stem towards you), then using a soon, remove gills from mushroom. Wipe any remaining gills of mushroom with paper towel.

2. Marinate mushrooms: Using a gallon size plastic bag, add balsamic vinegar, oil, and coconut aminos to the plastic bag and place mushrooms. Make sure mushrooms are fully coated with marinade and refrigerate and marinate for 2-4 hours.

3. Saute spinach: To prep the sauteed spinach, finely dice onion and wash and dry spinach. Next, place non-stick pan on medium heat and add a 1 tsp of olive oil. Once oil begins to shimmer, add onions and saute for one minute. Next, add spinach and saute for about 2 minutes. Once spinach begins to wilt, add about ½ teaspoon of unsalted butter and granulated garlic and salt to taste. Continue to saute for about a minute until butter is melted. Remove from heat.

4. Prep ricotta: Wash, dry, and finely chop parsley. Next, mix parsley with ricotta, ½-1 tsp of red pepper flakes, 2 tsp granulated garlic , salt to taste, and ⅓ c mozzarella. Combine ingredients and place to side.

Preheat oven: Preheat oven to broil at 500°

5. Grill mushrooms: Place grill pan on medium-high heat and add cooking oil. Once oil begins to shimmer, gently place mushrooms cap side down and grill for about 3 minutes. Flip mushrooms and grill opposite side, then place onto a plate cap side down.

6. Assemble mushrooms: First, lightly grease a baking sheet. Next, placing mushrooms cap side down, add a layer of spinach, then cover with ricotta mix, about 2-3 tbsp tomato sauce, and mozzarella to cover the mushroom. Broil mushrooms for about 5 minutes or until cheese is golden brown. While mushrooms are broiling, chiffonade (cut into ribbons) basil and use to garnish.


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