Portobello Mushroom Stacked Lasagna

Name: Portobello Mushroom Stacked Lasagna
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 2 large garlic cloves, minced, divided; 8 extra large portobello mushroom caps, stems and gills removed; 1 1/4 teaspoons salt, divided; 1 (15 ounce) container whole milk ricotta cheese; 1 (10 ounce) package frozen chopped spinach, thawed; 2/3 cup coarsely shredded asiago cheese; 1 egg, lightly beaten; 1/4 teaspoon freshly grated nutmeg (optional); 1/4 teaspoon fresh ground black pepper; 3/4 cup low carb marinara sauce, divided

Submitted by Dr. Jenny

"DH and I made this easy, tasty recipe from the Vegetarian Times and enjoyed it very much for dinner. In step 4, DH and I did the first version, leaving the mushrooms whole."

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Ready In:: 42mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons olive oil
2 large garlic cloves, minced, divided
8 extra large portobello mushroom caps, stems and gills removed
1 ¹⁄₄ teaspoons salt, divided
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed
²⁄₃ cup coarsely shredded asiago cheese
1 egg, lightly beaten
¹⁄₄ teaspoon freshly grated nutmeg (optional)
¹⁄₄ teaspoon fresh ground black pepper
³⁄₄ cup low carb marinara sauce, divided

directions

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

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RECIPE SUBMITTED BY

Dr. Jenny

I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="http://s341.photobucket.com/albums/o388/courjen/?action=view¤t=PipChloe_web.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/PipChloe_web.jpg" border="0" alt="Pip and Chloe"></a> <a href="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" border="0" alt="Giselle"></a> I've participated in the following events: <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt= "Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/Copyofsoybean.jpg" border="0" alt="Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src=http://home.insightbb.com/~webdesign5/Logo1a.jpeg>

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