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Portabello Mushroom Lasagna
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Oversize mushroom caps serve as the pasta in this luscious Italian favorite.
2 tablespoons olive oil
1 large garlic clove, minced
8 extra-large portabello caps, stem and gills removed
1 teaspoon salt
Filling:
1 (15-ounce) container whole-milk ricotta
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 salt
1/4 teaspoon freshly ground pepper
1 large garlic clove, minced
3/4 cup low-carb marinara sauce such as Rao's, divided
Heat oven to 425ºF. Mix oil and garlic in a microwavable cup; microwave until aromatic and lightly golden, about 30 seconds. Brush oil onto both sides of mushrooms, and sprinkle with salt. Arrange, smooth sides up, in a single layer in a baking pan. Bake 10 minutes.
Make the filling: While mushrooms are baking, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, salt, pepper and garlic in a large bowl. Remove mushrooms from oven. Turn over 4 mushrooms, gill side up, and divide filling evenly onto caps; drizzle 1 tablespoon tomato sauce over each. Cover with remaining caps, smooth side up. Pour remaining tomato sauce evenly over tops, and bake until filling is hot and slightly puffed, 12 to 14 minutes more. Lift stack with a large spatula to include any stuffing that may surround sides.
Remove the gills of the mushrooms by scraping them off with the side of a spoon.
Servings: 4
Carbohydrates: 28.5 grams
Net Carbs: 18 grams
Fiber: 10.5 grams
Protein: 29 grams
Fat: 31 grams
Calories: 447
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