Lasagna Stuffed Mushrooms
Author: 
Serves: 4
 
Ingredients
  • 4 large Portobello mushrooms, wiped clean with a damp paper towel
  • Unrefined, cold pressed extra-virgin olive oil for greasing
  • Sea salt
  • 1 1⁄4 cups ricotta cheese or vegan ricotta recipe below
  • 1 large egg, beaten (only needed if using dairy ricotta)
  • 10 ounces frozen spinach thawed and drained of excess liquid*
  • 1⁄2 cup shredded or grated Parmesan or Pecorino cheese + extra for sprinkling on top 2 Tablespoons chopped fresh basil + more for garnish
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon crushed red pepper flakes
  • Pinch of nutmeg
  • 1 cup marinara sauce
Instructions
  1. Preheat oven to 400 degrees. Place a wire rack on a rimmed baking sheet and set aside.
  2. With a spoon, gently scoop out the gills inside the mushrooms. Discard the gills and lightly brush the outside of the mushrooms with olive oil. Set mushrooms on wire rack and season with a pinch of salt for each.
  3. In a medium bowl, add the ricotta cheese, egg, drained spinach, Parmesan cheese, basil, garlic powder, red pepper flakes, and pinch of nutmeg. Stir until well combined.
  4. Divide the ricotta filling between the Portobello mushrooms. Top each mushroom with 1⁄4 cup marinara sauce and a sprinkle of Parmesan cheese, if desired.
  5. Bake mushrooms on wire rack for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on top, put the pan under the broiler for 1 minute. Be careful as the cheese can brown quickly.
  6. Remove from the oven and garnish with fresh basil leaves, if desired. Serve warm.
Notes
*Fresh spinach works well, too. Sauté 16 ounces of fresh spinach in a large skillet over medium heat, until soft and wilted. Squeeze excess moisture and chop before adding to ricotta mixture.

Omit egg if using vegan ricotta

Vegan Ricotta
8 ounces cauliflower florets, cut into 1⁄2 -inch pieces (2 1⁄4 cups)
1 1⁄2 cups raw cashews, chopped
2 1⁄4 teaspoons sea salt, divided + additional (you can use kosher salt in Step 1) 3 Tablespoons unrefined, cold-pressed extra virgin olive oil
1⁄4 cup water

Bring 3 quarts of water to boil in a large saucepan. Add cauliflower florets, cashews, and 2 teaspoons salt and cook until cauliflower is very soft and falls apart easily when poked with a fork, about 20 minutes. Drain cauliflower mixture in colander and let cool slightly, about 5 minutes.
Process cauliflower mixture, oil and water in a clean food processor until smooth, about 2 minutes. Mixture will be slightly grainy. Season with 1⁄4 teaspoon salt and black pepper to taste.
Recipe by Pamela Salzman at https://pamelasalzman.com/lasagna-stuffed-mushrooms-recipe/