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 🙂