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VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS Recipe

   
 

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     VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4
Preptime   45mins Total

Ingredients
1/3 cup chopped red bell pepper
2 loose cups baby spinach
1 teaspoon olive oil
chopped 3 cloves chopped garlic
1/3 cup chopped onion
3/4 cup part skim ricotta
kosher salt
1/2 cup grated parmesan cheese
1 large egg
 
1/2 cup marinara sauce
4 large basil leaves, chopped
4 large portobella mushroom caps
1/2 cup part skim shredded mozzarella

Instructions
Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
n a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella. Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!


Originally Submitted
3/10/2022





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