Portobello Mushroom Lasagna. Discover The Only Lasagna Recipe You'll Ever Need. This lasagna stuffed portobello mushroom recipe can be prepped ahead and frozen. When you're ready to serve, you can bake them up directly from the freezer!

This recipe was inspired by Jim Carver who shared his love for stuffed portobello mushrooms with me. The first thing I stuffed into the mushroom was the hot sausage layer, and all that lovely flavor soaked right into the mushroom base and tasted amazing. Brush oil onto both sides of mushrooms, and sprinkle with salt. You can have Portobello Mushroom Lasagna using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Portobello Mushroom Lasagna

It's 1 of portobello mushroom.
Prepare A few of spinach.
It's 2 tablespoons of cottage cheese (seasoned: salt pepper etc).
Prepare 1/4 cup of meat sauce.
Prepare of Grated cheese.

Arrange, smooth sides up, in a single layer in a baking pan. Reserve remaining garlic and oil mixture. Make the filling: While mushrooms are baking, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, salt, pepper and remaining garlic/olive oil in a large bowl. Bring a large pot of water to the boil to blanch the spinach.

Portobello Mushroom Lasagna step by step

Take the stem off the mushroom and season the cavity with salt and pepper.
Slightly sear the whole mushroom on the pan too soften a little bit.
Set aside the mushroom.
Season cottage cheese as you like it.
First add spinach in the mushroom then,cottage cheese and to finish, the meat sauce.
Cook in the oven until the mushroom is fully cooked.
When the mushroom is done add the grated cheese and put it to broil in the oven.
Have fun eating!.

Meanwhile, heat a large skillet heated over medium-high heat until hot, then add the olive oil and the onion. Increase the heat to high, stir in the. Get the most out of every ingredient by layering flavors. Roasting portobello mushrooms before adding them to the lasagna lends a meaty smokiness. Creamy béchamel sauce makes this lasagna even.