Lasagna Stuffed Mushrooms
Servings: 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
- Preheat oven to 400 degrees. Place a wire rack on a rimmed baking sheet and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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.