Lasagna Stuffed Mushrooms Twist (Print Version)
# Ingredients:
→ Mushrooms
01 -
4 large portobello mushroom caps (3–4 inches in diameter)
02 -
1 tablespoon extra virgin olive oil
03 -
½ teaspoon kosher salt
04 -
¼ teaspoon black pepper
→ Filling
05 -
½ pound ground beef
06 -
2 cups (452 g) marinara sauce, divided
07 -
1 cup (113 g) mozzarella cheese, shredded, divided
08 -
½ cup (123 g) ricotta cheese
09 -
½ cup (50 g) parmesan cheese, grated
10 -
1 teaspoon Italian seasoning
11 -
1 teaspoon kosher salt
12 -
½ teaspoon black pepper
13 -
Parsley, chopped for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
02 -
Clean the mushrooms by wiping them with a damp cloth. Remove the stems and gently scrape out the gills with a spoon. Brush each mushroom cap with olive oil, then season with salt and pepper. Set aside.
03 -
In a large skillet over medium heat, cook the ground beef, breaking it into small pieces with a spatula, until browned and fully cooked, about 5–7 minutes. Drain the excess grease.
04 -
Reduce the heat to low and stir 1 cup of marinara sauce into the cooked beef. Simmer for 2–3 minutes, or until heated through. Remove from heat and set aside.
05 -
In a medium bowl, combine ¼ cup mozzarella cheese, ricotta cheese, parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
06 -
Divide the ricotta mixture evenly among the mushroom caps, spreading it evenly. Add 3–4 tablespoons of the beef mixture to each mushroom. Sprinkle the remaining mozzarella cheese evenly over the tops of the mushroom caps.
07 -
Place the stuffed mushrooms on the prepared baking sheet. Bake for 20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
08 -
Garnish the mushrooms with chopped parsley. Serve with the remaining marinara sauce for dipping.
# Notes:
01 -
Portobello mushroom gills are removed to prevent excess moisture.
02 -
Serve these stuffed mushrooms with a green salad for a complete meal.