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Portobello mushrooms filled with lasagna | Sweet peas and saffron


Portobello mushrooms filled with lasagna contain the most popular lasagna ingredients (marinara, ricotta, spinach and basil) but are served in deliciously roasted portobello mushrooms! It's low-carb, freezer-friendly, and vegetarian.

Portobello mushrooms are not only delicious, they are fun too! I love to be creative and fill them with fun flavors. Pizza or Enchilada.

These lasagna-filled portobellos are another fun and creative way to fill portobello mushrooms. With marinara sauce, ricotta, spinach, basil and mozzarella, it tastes like a complete comfort meal!

The reasons for this recipe

  • The taste is completely sunken, but lightened
  • Low in carbohydrates, gluten free and vegetarian
  • You can cook them: boil, freeze, then bake frozen!

record video

Check out the video below to see exactly how I made these lasagna filled portobello mushrooms. As simple as that! More than my recipe videos Youtube channelor Facebook.

The materials you need

  • Portobello Mushrooms Look for sturdy cork caps that roll (see picture below). You want it to have sauce in it so flat lids won't work for this recipe.
  • Spinach- You can use fresh or frozen spinach. If using frozen, thaw it completely and squeeze out excess moisture
  • Egg- helps the egg and ricotta mixture to settle in the mushroom; If you skip, expect the filling to be smoother

Step by step instructions

1. Prepare the mushrooms Start by tearing apart the stems and using a spoon to remove the gills from the four portobello mushrooms. Wash it off and pat dry. Brush the mushrooms on all sides with olive oil and place in a pan.

2. Fill the mushroom Put 1/4 cup of marinara sauce in each mushroom. Mix the ricotta, spinach, basil and egg and distribute evenly between the four mushrooms. Scatter grated mozzarella on top.

3.Cook Place in a 400 ° F oven and bake for 20 minutes or until the mushrooms are dark brown and soft. You don't want the mushrooms to completely soften because they will collapse and run out of all lasagne fillings.


Freezes for later

This recipe makes a great frozen meal – you can cook frozen and frozen!

How to Freeze Mushrooms:

  1. Prepare and cook the portobello mushrooms as described above.
  2. Allow to cool completely, then wrap each cork in foil. Place the mushrooms wrapped in foil in a food preparation bowl, reusable silicone bag, or plastic freezer bag.
  3. Freeze for up to 3 months.

How to cook from frozen:

  1. Preheat oven to 350 ° F.
  2. Roll out the mushrooms and straighten the foil.
  3. Place the frozen mushrooms on a 9 by 9 inch baking sheet and cover the plate with foil (or use a reusable silicone lid).
  4. Bake for 40-50 minutes or until the cheese is bubbly and the mushrooms are warm.

FAQ

Should I remove the mushroom gills?

I recommend removing them as they give the cork an uncomfortable texture. However, they can be perfectly eaten and you can abandon them inside if you want.

Can i freeze before cooking?

I haven't tried that reported Freezing uncooked mushrooms causes mushrooms to become mushy and lose their appetite after thawing.

Can i use mushroom stems?

Yes, you can finely chop it and add it to the ricotta mixture or save it for frying later.

How do you cognize if a portobello mushroom has gone bad?

Do not use slimy or moldy mushrooms.

How do you wash portobello mushrooms?

Fill a bowl with cold water and dip the mushroom lid in the water. Gently rub the top of the cork with your hands or a soft vegetable brush to remove any dirt. Repeat this process for the inside of the cork. Note that this will be easier once you have the gills removed.

Lower Carbohydrate Recipes

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Portobello mushrooms stuffed with lasagna (forward make, freeze)

Course: native language

Local cuisine: Italian

Diet: Diabetic, gluten-free, vegetarian

Calorie: 261kcal

Portion: 4th

Portobello mushrooms filled with lasagna contain the most popular lasagna ingredients (marinara, ricotta, spinach and basil) but are served in deliciously roasted portobello mushrooms! It's low-carb, freezer-friendly, and vegetarian.

Preparation timefifteen minute

cooking time20th minute

total time35 minute

Freezes for later

  • Prepare and cook the portobello mushrooms as described above. Allow to cool completely, then wrap each cork in foil. Place the mushrooms wrapped in foil in a food preparation bowl, reusable silicone bag, or plastic freezer bag. Freeze for up to 3 months.

Cooking from frozen

  • Preheat oven to 350 ° F. Roll out the mushrooms and straighten the foil. Place the frozen mushrooms in a 9 by 9 inch baking sheet and cover the plate with foil (or use a reusable silicone lid).

  • Bake for 40-50 minutes or until the cheese is bubbly and the mushrooms are warm. You may want to remove the cap for the last 10 minutes to allow the liquid to evaporate.

Choose portobello mushrooms with large, sturdy caps. If possible, avoid straight headings.

Offer: onPortobello mushroom | Calorie: 261kcal | Carbohydrates: 11 ..G | Protein: 21stG | Fat: 16G | Saturated fatty acids: 7thG | Cholesterol: 89mg | Sodium: 457mg | Fiber: 2 ..G | Sweets: 5G


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