Friday, March 9, 2012

Portobello Mushrooms Lasagna

Portobello or Portabella? Well, it is a personal preference. It is the same product, same fungus that we love to eat. We love any kind of mushrooms. Because of the nutritional values of the mushrooms, I try to incorporate them in our diet often. I’ve made Portobello burgers, steaks, steak sandwiches so on and so forth. This time I just layered the mushrooms, cheese and marinara to create the lasagna. It was lip smacking delish. My son who is a big meat lover, commented that he wouldn’t miss meat a bit. And that he liked it very much, he could eat this everyday kind of likeness you know! What more a mother want when her child willingly eat vegetables? He knew I sneaked in spinach, shredded zucchinis etc in the marinara sauce. But then I loaded the layers with cheese and cheese did make everything tasted so much better. The unique taste and texture of mushrooms did stand out also.

Here’s what I did.

Portobello Mushrooms Lasagna
Serves 3

6 large Portobello mushrooms, gills removed(or more depending on your appetite!)
2 cups Marinara sauce
1 cup ricotta cheese
1 cup shredded Parmesan cheese
1-1/2 cup shredded Mozzarella cheese + ¼ cup extra
Salt and pepper to taste
1 cup shredded zucchini
½ cup thawed and drained spinach

How to:

Preheat the oven to 400° F.
Clean the mushrooms, place them on the cookie sheet and roast in the oven for about 10 minutes or till tender.
Mix veggies with marinara sauce.
Sprinkle salt and pepper on the mushrooms.
Mix all 3 cheeses.
In oven proof shallow dish, spread some sauce, then mushroom.
Top mushroom with cheese mixture.
Top with more sauce, another mushroom, cheese and sauce.
Top with extra mozzarella cheese.
Place in the oven, bake till sauce is bubbly and cheese is melty to a nice golden color.
Serve with your favourite garlic bread.