March 20, 2012
Easy Cheesy: Lasagna Stuffed Portobello Caps
Quick, simple, delicious. That's what we look for when selecting recipes to eat at home and share with you. So when we came across this recipe for Lasagna-Stuffed Portobello Mushroom Cap from one of our favorite blogs, Pink-Parsley, we were immediately inspired to make it. This recipe is most certainly simple, and the results are pretty delicious!
Now we're pretty particular about our cheese fillings for manicotti, stuffed shells, and the like, so we used our own filling to stuff these portobellos. The main difference between ours and Pink-Parsley's is the use of an egg in ours, which we've found gives it a bit extra creaminess, but feel free to omit the egg for the stuffing and you'll be fine. We also removed the mozzarella to make it a bit lighter, but if you're feeling decadent, you can certainly include that in the stuffing as well.
Making the Dish
What You'll Need
2 tbsp olive oil
1 cup ricotta
1 tbsp chopped fresh parsley
1/2 tsp nutmeg
1 clove, minced garlic
1 tsp salt
1 tsp pepper
1/4 cup + 2 tbsp grated pecorino romano
2 cups marinara sauce
A nice, crispy, cheesy, creamy topping. A delicious meaty, hearty portobello base. This is a great creation! We really enjoyed the flavor combination and the lack of any guilt while eating it - it's vegetarian with very few carbs so it's got to be good for you, right?
Thanks to Josie from Pink-Parsley for bringing this recipe to our attention! We'll certainly be making more recipes from her blog since she seems to always have something interesting cooking over there.
Have you got a great recipe for stuffing portobellos? We want to hear about it! Let us know about it in the comments so we can give it a try!
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