Prep 15 mins
Cook 27 mins
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.
- 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
- 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.