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Lasagna Stuffed Mushrooms





Serves 4 |
A low-carb, meatless meal that tastes like lasagna!
Ingredients:
4 Portobello mushrooms |
1 large egg |
10 oz frozen spinach, thawed and squeezed |
3/4 cup shredded Parmesan cheese |
2 cups shredded mozzarella |
1 1/4 cups ricotta cheese |
2 tablespoons chopped fresh basil |
1/8 teaspoon nutmeg |
1 tablespoon lemon zest |
1/2 teaspoon garlic powder |
1/4 teaspoon crushed red pepper flakes |
1 cup marinara sauce |
Kosher salt, to taste |
Black pepper, to taste |
Directions:
- Preheat oven to 400° F. Place a wire rack in a rimmed baking sheet. Set aside.
- Use a spoon to hollow out the portobello mushrooms.
- Combine the egg, spinach, Parmesan cheese, mozzarella cheese, ricotta cheese, basil, lemon zest, nutmeg, garlic powder, and red pepper flakes. Stir until well combined.
- Fill each Portobello mushroom with an equal amount of the filling. Pour 1/4 cup of marinara sauce over top. Then sprinkle on a little more Parmesan and mozzarella, and season with salt and pepper.
- Arrange the stuffed mushrooms on the wire rack. Place in the oven to bake for 20-25 minutes, until the cheese is melted.
- Remove from oven. Transfer to serving plates and enjoy!
Main Ingredient: | Mushroom, Cheese |
Cooking Method: | Bake |
Course: | Dinner, lunch |
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