Portobello Mushroom Stacked Lasagna Recipe

Name: Portobello Mushroom Stacked Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 large garlic cloves, minced, divided; 8 extra large portobello mushroom caps, stems and gills removed; 1 ¼ teaspoons salt, divided; 1 (15 ounce) container whole milk ricotta cheese; 1 (10 ounce) package frozen chopped spinach, thawed; ⅔ cup coarsely shredded asiago cheese; 1 egg, lightly beaten; ¼ teaspoon freshly grated nutmeg (optional); ¼ teaspoon fresh ground black pepper; ¾ cup low carb marinara sauce, divided

Servings: persons

2 tablespoons olive oil
2 large garlic cloves, minced, divided
8 extra large portobello mushroom caps, stems and gills removed
1 ¼ teaspoons salt, divided
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed
⅔ cup coarsely shredded asiago cheese
1 egg, lightly beaten
¼ teaspoon freshly grated nutmeg (optional)
¼ teaspoon fresh ground black pepper
¾ cup low carb marinara sauce, divided

1
Preheat oven to 425F.
2
Combine oil and one minced clove of garlic in a small saucepan and heat over medium heat until aromatic and lightly golden.
3
Brush oil onto both sides of mushrooms and season with 1 tsp of salt.
4
Arrange caps smooth side up in a single layer in a baking pan.
5
Bake 10 minutes.
6
Meanwhile, stir together ricotta, spinach, Asiago cheese, egg, nutmeg (if using), 1/4 tsp salt, pepper, and remaining garlic in a large bowl.
7
Remove mushrooms from the oven.
8
Turn over 4 caps so that the underside is up, and divide the filling evenly among caps.
9
Drizzle 1 Tb marinara sauce over each cap.
10
Top with remaining caps, top-side up.
11
Alternatively, trim caps into uniform squares and slice them horizontally to make 4 squares out of 2 caps.
12
Place 1 square on bottom in pan.
13
Spread 1/3 of filling on first layer of mushrooms.
14
Repeat layers with remaining ingredients to end with mushroom cap on top.
15
For either version, pour remaining marinara sauce evenly over mushrooms and bake 12-14 minutes more, or until filling is hot and slightly puffy.
16
Remove from oven, and using a large spatula, lift stack off baking pan, including any stuffing.
17
Serve hot.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large garlic cloves, minced, divided, 8 extra large portobello mushroom caps, stems and gills removed, 1 ¼ teaspoons salt, divided, and more.

Yes, Portobello Mushroom Stacked Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushroom Stacked Lasagna

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