{lasagna stuffed portobello mushroom}

Cheese + meat sauce stuffed mushrooms for your low-carb-slash-cheese eating needs.  Clearly I’m on a major lasagna kick lately.  It’s been well documented in the last couple of weeks.  When I think comfort food, lasagna always come to mind.  Fluffy ricotta and rich tomato sauce layered into a traditional lasagna, but let’s kick the carbs a bit.  I love challenging myself to come up with ways to enjoy this classic comfort food, but in a lighter or noodle-less way.  #guiltfree #kinda

I had originally planned to make this a meat-less meal.  Then I saw the chicken sausage in the fridge and thought nah.  Throw that meat in.  You could 100% leave it out and the flavor and deliciousness would still make your heart happy.

I absolutely LOVE lasagna and it ranks as on of my faves, the biggest drawback is that I find it to be sooooo labor intensive.  When I think of assembling a lasagna, I think time-consuming.  All those layers.  And keeping the layers in the correct order.  This stuffed mushroom recipe is the solution – quick, easy, NO LAYERS and super satisfying.

Here’s what you’ll need:

• 2 links chicken sausage, casing removed (I used Al Fresco)
• 1 teaspoon olive oil
• 2 cups baby spinach, chopped
• 1 clove garlic, minced
• 1/4 cup chopped red onion
• 1/2 cup ricotta
• 1/3 cup parmesan cheese
• 1 egg
• 2 large portobello mushrooms
• 1/4 cup mariana sauce
• 1/4 cup mozzarella cheese
• salt + pepper to taste

 

Preheat oven to 400 degrees.

Line your baking sheet with foil or spray with pam.  I go for foil, easy clean-up.  Gently remove stems from mushrooms.  Scoop out the gills and spray tops of the mushrooms with pam.  Season with a little salt + pepper.

When selecting your portobellos – look for large caps with high walls.  And little to no cracks on the sides so your filling doesn’t leak as it bakes.  They make a perfect vessel 🙂

In a large pan add olive oil and brown chicken sausage for about 5 minutes.  Breaking up with a wooden spoon as it cooks.  Add onion + garlic.  Cook until soft, about 2 minutes.  Add baby spinach and saute until wilted, only about 1 minute.  Remove from heat and set aside.

In a bowl, add ricotta + parmesan cheese + egg + fresh ground pepper.

Add cooked chicken sausage + veggies to ricotta mixture and combine.

Remember I said NO layers.

Stuff the mushrooms with ricotta + sausage mixture.  Fill them all the way up!  No skimping.

Top each mushroom with 2 tablespoons mariana then 2 tablespoons mozzarella cheese.

Pop in the oven for 20 minutes.

So easy right?

I served my Lasagna Stuffed Portobello over mixed greens.

These mushrooms are filling, hearty and delicious.  I was only able to finish 1/2 of my mushroom.  They make for goooood leftovers, just saying!

Quick and easy dinners are always a weeknight hit!

 

Hope you enjoy my lasagna obsession as much as I go 🙂

 

xoxo stacyb