brokeandcooking:

Lasagna Stuffed Portobello Mushrooms

Creamy ricotta and rich tomato basil sauce coats savory Italian sausage…and sits atop a meaty Portobello mushroom. The delicious flavors of lasagna are unmistakeable, but sometimes you just want the flavor without the carbs! This recipe is a great option for cutting back on starches while still treating yourself to a flavorful meal. 

Portobello mushrooms are delicious and hearty. They can be a great substitution for meat, or even the buns when it comes to burgers! They are relatively inexpensive (about $3.99 for 2 mushrooms), and are easy to prepare.  I’ll be featuring two different recipes for stuffed portobellos - and here’s the first one. Enough talking, let’s cook :) 

What You Need: (Yields 2 mushrooms) 

2 portobello mushroom caps

EVOO

Salt and pepper

1-2 links of Italian sausage (feel free to use Spicy or Mild)

6 tbsp tomato basil pasta sauce of your choice

1/2 cup ricotta cheese - whole milk or skim 

Dash of oregano

2 cloves garlic (optional)

Shredded mozzarella cheese or any melting cheese mix

What To Do:

- Preheat the oven to 425F. Clean the mushroom caps by wiping them gently with a wet paper towel. Never wash mushrooms as you would other vegetables - they’ll soak up the water and become a disaster. 

- Use a spoon to gently remove the gills. Brush each mushroom with a drizzle of EVOO and season them with salt and pepper. Place them on a baking sheet and roast them for 15 minutes. 

- While the mushrooms roast, heat a drizzle of olive oil over medium-high heat in a medium skillet. Small dice the garlic and lightly brown, making sure that it doesn’t burn. Remove the casings from the sausages and brown the sausage. The sausage doesn’t need to be fully cooked, as it will be baked in the oven. You want to achieve a nice brown crust. 

- Place the browned sausage onto a paper bag to drain. 

- In a small bowl, mix the ricotta, tomato basil sauce, and sausage until combined. Season with some salt and a grind or two of pepper. 

- I spooned some sauce into each mushroom cap before filling each cap with the sausage mixture. Top it all off with some cheese, and bake them for 10 minutes. The cheese should be nicely melted and bubbly. Serve immediately with fresh basil.

I hope you give these a try! They are delicious and remarkably filling, while satisfying your cravings for lasagna. :) Stay tuned for my other, lighter recipe for stuffed portobellos! 

salindia:

Railway to magical forestTaken with: Panasonic DMC-LS5Location: Anai valley, Sumatera Barat, Indonesia

salindia:

Railway to magical forest

Taken with: Panasonic DMC-LS5
Location: Anai valley, Sumatera Barat, Indonesia