A unique dish which carries with itself the very essence of French lasagna but with unconventional nutritious ingredients.

Cheese & Spinach Stuffed Portobellos
4 Servings
Time – Ready in 40 minutes

One of the most sought after dishes in France is lasagna. But to the people apart from living in France, this recipe brings delightful experience of its cuisine and delicacies, especially for the vegetarians. The elements of vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted Portobello mushroom caps is significantly present in this dish.

A unique dish which carries with itself the very essence of French lasagna, but with unconventional nutritious ingredients which is everyone will love to have.

Ingredients

• 4 large Portobello mushroom caps
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 cup finely chopped fresh spinach
• 1 cup-part skim ricotta cheese
• ½ cup finely shredded Parmesan Cheese
• 2 tablespoons finely chopped kalamata olives
• ½ teaspoon Italian seasoning
• ¾ cup prepared marinara sauce

Procedure

• Coat a rimmed baking sheet with cooking spray after pre heating it at 450 degree Fahrenheit.
• On a prepared a pan, place mushroom with gill side facing upwards and sprinkle with salt and ½ tea spoon pepper, then roast it for 25-30 minutes.
• Meanwhile mash the ricotta, ¼ parmesan, spinach, olives, Italian seasoning and the remaining 1/3 teaspoon pepper in a medium bowl. Take another small bowl and place marinara, cover and put it in microwave for about 1 minute.
• Carefully pour out all the liquid from the caps when the mushrooms are in tender state. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep it warm.
• Now mound ½ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup parmesan. Bake the same for about 10 minutes and serve the remaining with marinara sauce.