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 the whole experience. 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.
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
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.