Portobello Mushroom Stacked Lasagna Recipe
10.3g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:15 Minutes
Style:Italian
Cook Time:24 Minutes
Phase:Phase 3
Difficulty:Difficult
Style:Italian
Cook Time:24 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 2tablespoonExtra Virgin Olive Oil
- 2cloveGarlic
- 4piece wholePortabella Mushrooms
- 15ozRicotta Cheese (Whole Milk)
- 1package (10 oz)Spinach (Chopped or Leaf, Frozen)
- 2 1/2ozAsiago
- 1largeEgg (Whole)
- 0 1/4tspNutmeg (Ground)
- 1 1/4tspSalt
- 0 1/4tspBlack Pepper
- 0 1/2cupTomato Sauce
- 4sprigsParsley
DIRECTIONS
- Heat oven to 425°F.
- Mix oil and minced garlic in a microwavable cup; microwave until aromatic and lightly golden, about 30 seconds. Brush oil onto both sides of mushrooms, and sprinkle with salt. Arrange, smooth sides up, in a single layer in a baking pan. Bake 10 minutes. Reserve remaining garlic and oil mixture.
- Make the filling: While mushrooms are baking, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, salt, pepper and remaining garlic/olive oil in a large bowl. Remove mushrooms from oven.
- Turn over 4 mushrooms, gill side up, and divide filling evenly onto caps; drizzle 2 tablespoons tomato sauce over each then bake until filling is hot and slightly puffed, 12 to 14 minutes more. Lift stack with a large spatula to include any stuffing that may surround sides.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
