Lasagna Stuffed Portobello Mushrooms
Lasagna stuffed portobello mushrooms has everyone's favorite lasagna ingredients (marinara, ricotta, spinach and basil) but served up in a deliciously roasted portobello mushroom! Low carb, freezer-friendly and vegetarian.
Start by snapping off the stems, and use a spoon to scoop the gills out of four portobello mushrooms. Wash, then pat gently dry.
Spoon 1/4 cup of marinara sauce into each mushroom. Mix together ricotta, spinach, basil and egg, then divide it evenly between four mushrooms.
Place in a 400°F oven, and bake for 20 minutes, or until mushrooms are dark brown and tender.
This recipe is a great freezer meal- you can freeze and bake from frozen!
Freeze for later