Lasagna-Stuffed Portabellos-adapted from Pink Parsley
Total Time: 25 Minutes
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
- Salt and black pepper
- 4 portabello mushroom caps
- 1 cup ricotta cheese
- 1/4 cup Parmesan
- 2 tablespoons chopped fresh basil
- 1/4 cup panko breadcrumbs
- 1 ounce shredded mozzarella
- 1 cup marinara sauce
In a small bowl, combine half the garlic, 1/4 teaspoon of the Italian seasoning, olive oil, and salt and pepper to taste. Brush the inside and outside of the caps with the mixture, and roast cap-side down for about 10 minutes. If the mushroom gives off water, blot it up with a paper towel.
Meanwhile, in a medium bowl stir together the ricotta, remaining garlic and Italian seasoning, Parmesan, basil, and breadcrumbs. Season with salt and pepper to taste.
Spoon about 2 teaspoons of the marinara into each mushroom cap, then stuff with the ricotta mixture. Spoon about 1-2 teaspoons of sauce over the ricotta, then sprinkle the mozzarella over the sauce.
Bake 10-15 minutes, or until the filling is heated through and the cheese has melted. Serve with additional marinara.