Lasagna Stuffed Portobello Mushrooms
I love the fluffy ricotta and rich tomato sauce layered into traditional lasagna, but don’t always need the carb count from the noodles. These stuffed mushrooms are filling, hearty, and delicious. Double the recipe for a quick and easy dinner.
Lasagna Stuffed Portobello Mushrooms
Recipe by: Willow Bird Baking
Yield: 2 servings
Lasagna, stuffed into mushrooms. Simply fantastic.
Ingredients:
2 large portobello mushroom caps
3 tablespoons olive oil
kosher salt and freshly ground pepper
1/2 link hot Italian sausage
6 tablespoons tomato pasta sauce*
3/4 cup whole milk ricotta cheese
1/2 egg (lightly beat it, then discard half)
1 tablespoon fresh chopped basil
1/2 teaspoon fresh chopped rosemary
2 cloves roasted garlic**, smashed
freshly grated mozzarella and pecorino romano cheese, to taste
**I bought mine from the specialty grocer, but you can roast a head yourself using this guide -- you won't believe the sweet, mild flavor. You can use raw, but use less, because raw garlic is much hotter, spicier, and obnoxious. Not that there's anything wrong with that!
*I just used a jarred brand I love.
Directions:
Preheat the oven to 425 degrees F. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom with a tablespoon of olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.
While the mushrooms roast, heat 1 tablespoon of olive oil over medium-high heat in a medium skillet. Remove the casing of the Italian sausage with a sharp knife and cook the crumbles until browned. Place the sausage on a paper towel lined plate to drain.
Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps. In a small bowl, mix the ricotta cheese, half a lightly beaten egg, basil, rosemary, 1/4 teaspoon of kosher salt, and a grind or two of pepper. Spoon 1-2 tablespoons of pasta sauce into each mushroom cap and top with a smashed garlic clove and a generous heap of the ricotta mixture. Press half of the Italian sausage into the ricotta mixture on each mushroom and top with another tablespoon or two of pasta sauce, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the ricotta mixture is set and the cheese is melted and bubbly, about 10 minutes. Serve immediately.
To read my plea to STOP being mean on the internet, read my thoughts about online comment sections, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake
Lasagna Stuffed Portobello Mushrooms
Recipe by: Willow Bird Baking
Yield: 2 servings
Lasagna, stuffed into mushrooms. Simply fantastic.
Ingredients:
2 large portobello mushroom caps
3 tablespoons olive oil
kosher salt and freshly ground pepper
1/2 link hot Italian sausage
6 tablespoons tomato pasta sauce*
3/4 cup whole milk ricotta cheese
1/2 egg (lightly beat it, then discard half)
1 tablespoon fresh chopped basil
1/2 teaspoon fresh chopped rosemary
2 cloves roasted garlic**, smashed
freshly grated mozzarella and pecorino romano cheese, to taste
**I bought mine from the specialty grocer, but you can roast a head yourself using this guide -- you won't believe the sweet, mild flavor. You can use raw, but use less, because raw garlic is much hotter, spicier, and obnoxious. Not that there's anything wrong with that!
*I just used a jarred brand I love.
Directions:
Preheat the oven to 425 degrees F. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom with a tablespoon of olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.
While the mushrooms roast, heat 1 tablespoon of olive oil over medium-high heat in a medium skillet. Remove the casing of the Italian sausage with a sharp knife and cook the crumbles until browned. Place the sausage on a paper towel lined plate to drain.
Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps. In a small bowl, mix the ricotta cheese, half a lightly beaten egg, basil, rosemary, 1/4 teaspoon of kosher salt, and a grind or two of pepper. Spoon 1-2 tablespoons of pasta sauce into each mushroom cap and top with a smashed garlic clove and a generous heap of the ricotta mixture. Press half of the Italian sausage into the ricotta mixture on each mushroom and top with another tablespoon or two of pasta sauce, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the ricotta mixture is set and the cheese is melted and bubbly, about 10 minutes. Serve immediately.
To read my plea to STOP being mean on the internet, read my thoughts about online comment sections, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake