LASAGNA STUFFED PORTOBELLO MUSHROOMS
from I Breathe I'm Hungry
4 large portobello mushrooms
12 ounces ground beef, or 4 links of Italian sausage
1 cup ricotta cheese
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
House Seasoning or salt and pepper
Italian seasoning
garlic powder
any other seasonings desired
Clean any dirt from mushrooms, remove stems and use a spoon to remove the brown gills. Place in a sprayed 9 x 13 baking dish.
Form ground beef into four 3-ounce patties. If using sausage remove from the casing and press into four patties. Season beef very well with House Seasoning and press one patty into each mushroom cap, going all the way to the edges and up the sides making a well in the center if possible. Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a well in the center for the sauce. Season very well with Italian seasoning and garlic powder. Then spoon 1/4 cup spaghetti sauce on top of the ricotta layer. Top each mushroom with 1/4 cup shredded mozzarella cheese. Bake at 375 degree for 40 minutes. Makes 4 servings. Carbs will be determined by the specific ingredients used.
Tip: be sure to season the meat and the ricotta well because as this bakes a lot of the spaghetti sauce runs out and takes away some of the flavor with it.
Let's Cook YouTube Video
from I Breathe I'm Hungry
4 large portobello mushrooms
12 ounces ground beef, or 4 links of Italian sausage
1 cup ricotta cheese
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
House Seasoning or salt and pepper
Italian seasoning
garlic powder
any other seasonings desired
Clean any dirt from mushrooms, remove stems and use a spoon to remove the brown gills. Place in a sprayed 9 x 13 baking dish.
Form ground beef into four 3-ounce patties. If using sausage remove from the casing and press into four patties. Season beef very well with House Seasoning and press one patty into each mushroom cap, going all the way to the edges and up the sides making a well in the center if possible. Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a well in the center for the sauce. Season very well with Italian seasoning and garlic powder. Then spoon 1/4 cup spaghetti sauce on top of the ricotta layer. Top each mushroom with 1/4 cup shredded mozzarella cheese. Bake at 375 degree for 40 minutes. Makes 4 servings. Carbs will be determined by the specific ingredients used.
Tip: be sure to season the meat and the ricotta well because as this bakes a lot of the spaghetti sauce runs out and takes away some of the flavor with it.
Let's Cook YouTube Video
