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Lasagna Stuffed Mushrooms

Credits: Two peas & their pod.

Stuffed mushrooms that just taste like lasagna, looking for a lighter way of making lasagna or trying to replace the pasta well here we have a mushroom recipe, where will be using portobello mushrooms and fill them with our regular ingredients to create this mushroom lasagna recipe. 

Get your hands and stomach ready for this gluten-free and low carb version of lasagna, you can get it done with less trouble, and still will have something delicious to eat. Great for small groups or just for two. 

We choose Portobello mushroom as they are big and have a bulky texture. They work perfectly for stuffing, these big mushrooms work for many different recipes where they just glow as the main dish or ingredient. ..

We want to avoid airtight containers to storage portabello mushrooms as they can get spoilage and instead of using water to wash them, we will rather use a damp towel and clean them. 

To get started with this recipe another thing you need to know is that we won’t be using meat in this recipe. It is a meatless lasagna recipe, so we were not joking when we said it was light and low carb lasagna. 

Once you have your mushroom clean and ready, try to get the largest ones you can find. Turn the mushroom’s cane, and trim the cavity from the bottom of the mushroom with a spoon. 

To avoid the mushrooms from getting mushy it’s better to use a wire rack on your nonstick baking sheet. This way you make sure the mushroom cook evenly without getting mushy. 

We want to prepare our filling, which consists of ricotta cheese or you can also use cottage cheese,  drained spinach, mozzarella cheese, parmesan cheese, basil, garlic powder, red pepper flakes, and a pinch of mace or nutmeg. 

Mix everything up, and this will be our filling for the mushrooms. Add the mix to the mushrooms and then top them with marinara sauce and extra mozzarella and parmesan cheese. You could also season with extra salt or pepper. 

Now, your mushrooms are ready to be cooked. Place them on your rack and let them bake for 20-30 minutes, once you see the cheese is melted and the mushrooms are tender. 

Once your mushrooms are brown and tender, you can remove them from the oven and can easily garnish them with extra basil, cheese, or whatever you feel like. 

Enjoy them warm and if you are thinking of what to eat them with, as usual, garlic bread is a fantastic side dish for lasagna and it will also go well with these portabello stuffed lasagnas.

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