Ingredients

The following ingredients have 4 Servings
  • 4 portobello mushrooms (see note 1)
  • 1-2 tablespoons olive oil
  • 1 cup marinara sauce
  • 1 1/2 cups ricotta
  • 1/4 teaspoon salt
  • 1 egg
  • 1 1/2 cup fresh spinach (chopped)
  • 1/2 cup basil (chopped)
  • 1 cup mozzarella (shredded)

Instruction

  • Prep mushrooms- Start by snapping off the stems, and use a spoon to scoop the gills out of four portobello mushrooms. Wash, then pat gently dry. Brush mushrooms on all sides with olive oil, and arrange on a sheet pan.
  • Fill mushrooms- Spoon 1/4 cup of marinara sauce into each mushroom. Mix together ricotta, spinach, basil and egg, then divide it evenly between four mushrooms. Sprinkle tops with shredded mozzarella cheese.
  • Bake- Place in a 400°F oven, and bake for 20 minutes, or until mushrooms are dark brown and tender. You do not want the mushrooms to get completely soft, as they will collapse and all the lasagna fillings will spill out.