Sunday, February 26, 2012

Lasagna-Stuffed Portabellos


I'm of the mentality that you can pretty much stuff a mushroom with any combination of meat, cheese, and herbs and have it be delicious.  So one day I was thinking about making a layered casserole/lasagna of sorts, using roasted portabellos instead of noodles, and the idea to just use the mushrooms as a vessel for the filling popped into my head.  And lasagna-stuffed mushrooms were born.  I suppose I could tout these as a low-carb alternative to lasagna, but truth be told, I'm not into low carb at all, these are actually just a vessel for lots of cheese.

While I absolutely love lasagna and it definitely ranks as one of my favorite foods, the biggest drawback is that I find it to be pretty time and labor intensive.  These stuffed mushrooms are the solution to that - quick, easy, and just as satisfying.  If you really want to go the extra mile, you could serve the mushrooms over a bed of noodles and get carb-crazy.  I also had some filling left over, and I spooned it into some button mushrooms.  They were just as good served as a smaller portion, and would make a great appetizer or addition to a spread of Italian food.


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Lasagna-Stuffed Portabellos
Pink Parsley Original
  • 2 cloves garlic, minced
  • 1/2 tsp Italian seasoning, divided
  • 1 Tbs olive oil
  • kosher salt and freshly ground black pepper
  • 3-4 portabello mushroom caps
  • 1 cup ricotta (part-skim or full -fat)
  • 1/4 cup Parmesan, plus 2-3 Tbs for sprinkling over mushrooms
  • 4 oz. fresh mozzarella, divided
  • 2 Tbs chopped fresh basil
  • 1/4 cup breadcrumbs
  • about 1 cup marinara sauce
Preheat the oven to 425 degrees.  Use a butter knife 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, 3 ounces of mozzarella, 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 remaining Parmesan and mozzarella over the sauce.

Bake 10-15 minutes, or until the filling is heated through and the cheese has melted.  Serve with additional marinara.


21 comments:

Kate said...

I LOVE this! What a great way to combine two of my favorites - mushrooms & lasagna

Kate said...

I LOVE this! What a great way to combine two of my favorites - mushrooms & lasagna

Kate said...

I LOVE this! What a great way to combine two of my favorites - mushrooms & lasagna

cupcakesandkalechips.com said...

I LOVE LOVE LOVE mushrooms and I have a wheat allergy. So this sounds A-MA-ZING! My mom would love it too. I may have to make it for her when I visit her on Friday. I was trying to think of something meatless to make for Friday during Lent.

Katrina @ Warm Vanilla Sugar said...

Yum! This is such a cool idea!!

Jen said...

stuffed mushrooms are one of my favorites. love the idea for the lasagna-inspired filling. thank you for sharing!

Laura said...

Yum. Yum. Yum.

Jo said...

I love stuffed mushrooms, I have a couple recipes myself, but lasagna stuffed mushrooms, brilliant!

Jo said...

This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

Simply Tia said...

This is beautiful, sounds like a great combination of flavors. Mushroom and lasagna = YUM! Thanks for a wonderful recipe

Bev Weidner (Bev Cooks) said...

Oh good grief I WANT THIS.

Jennifurla said...

duh! what a fantastic idea.

Bryan, YiRan, Herbie said...

Very creative! I really like this concept. I've been struggling creatively lately and I always see the portobellos at the store and have been wanting to do something beside marinate them... perfect solution! Do you think using a meat mixture in the cheese topping would work too?

eatme_delicious said...

Love this idea!

Anonymous said...

Any idea of the calorie content?

Josie said...

Bryan, sure, and I actually had originally planned to add some Italian sausage. I would just brown it and mix it into the ricotta mixture. You'll probably be able to stretch the filling to 4-5 mushroom caps if you do this. Hope you enjoy!

Josie said...

Anonymous, no, I don't typically count calories, so I have no idea. There are many online tools to calculate calories though, so feel free to figure it out if you'd like!

Joanne said...

I'm totally and eternally okay with cheese vessels. All the time. These sound awesome!

Annie said...

Love.

Laura said...

I can't wait to try these. I am of the belief that cheese stuffed anything is amazing!

Heather Gaudette said...

This was absolutely amazing. It tasted just like lasagna, but with mushrooms instead of noodles. I"ll be making these again!! Check out my full review: http://heatskitchen.blogspot.com/2013/08/lasagna-stuffed-portabellos.html

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