Portobello Mushroom Lasagna. 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! Toss occasionally to make sure the mushrooms cook evenly.

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. Arrange, smooth sides up, in a single layer in a baking pan. You can cook 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).
You need 1/4 cup of meat sauce.
It's of Grated cheese.

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. Meanwhile, heat a large skillet heated over medium-high heat until hot, then add the olive oil and the onion.

Portobello Mushroom Lasagna instructions

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!.

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. How to Make Lasagna Stuffed Mushrooms.