Lasagna-Stuffed Portabellos

When I came across this recipe, I knew I had to make it. I love lasagna, but we are doing our best to not have as many carbs in our diet. Overall, this did taste like lasagna-just as rich with the cheese I usually put into it! I will definitely be making this again. It's easy, quick and delicious!

Lasagna-Stuffed Portabellos-adapted from Pink Parsley
Total Time: 25 Minutes
Serves 4

• 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

Preheat the oven to 425 degrees.  Use a spoon to scrape the gills out of the mushroom caps. 

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.