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"Those who forget the pasta are condemned to reheat it."--Unknown

Veggie Lasagna Stuffed Portobella Mushrooms Recipe

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This recipe for Veggie Lasagna Stuffed Portobella Mushrooms is from The Deis Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tsp. Olive Oil
2 Cups Loose baby spinach, Chopped
3 cloves garlic Chopped
1/3 C chopped onion
1/3 C Chopped red bell pepper
salt
3/4 C Part Skim Ricotta
1/2 C Grated Parmesan Cheese
1 Large egg
4 Large Basil leaves, chopped
4 Large Portobello Mushroom Caps
1/2 C Marinara Sauce
1/2 C Part skim shredded Mozzarella
Directions:
Directions:
Preheat oven to 400 degrees
Spray oven pan with oil
Gently remove stems. scoop out gills and spray tops of mushrooms with oil, season with salt and pepper

Heat large nonstick pan over mediun heat, add oil, onion, bell pepper, garlic and season with salt and pepper
Cook until soft (3-4 minutes) Add spinach and basil saute until wilted

In bowl add ricotta, parmesan cheese and egg, mix well ,Add cooked veggies to ricotta and mix well
Stuff mushrooms with mixture and top each with 2 tbsp. marinara and mozzarella


Cook in oven 20-25 minutes

 

 

 

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