Savory Lasagna Stuffed Mushrooms for a Cozy Night
A delightful twist on traditional lasagna, these stuffed mushrooms are filled with a rich mix of cheeses, tomato sauce, and herbs, making them perfect for any occasion.
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
- Parchment Paper
- Aluminum Foil
Ingredients
Mushrooms
- 12 large Portobello or Cremini Mushrooms These mushrooms provide a meaty texture and enhance the overall taste.
Cheese
- 1 cup Ricotta Cheese Adds richness and moisture to the filling.
- 1 cup Shredded Mozzarella Cheese Provides a gooey, stretchy texture.
- 1/2 cup Grated Parmesan Cheese Adds a salty and nutty flavor.
Sauce
- 1 cup Marinara Sauce Infuses the filling with tangy flavor.
Herbs
- 1/4 cup Fresh Basil Brings freshness and balances the richness.
Garlic
- 3 cloves Minced Garlic Adds depth of flavor.
Oil
- 2 tablespoons Olive Oil Enhances flavors and helps mushrooms roast.
Seasoning
- Salt and Pepper To taste.
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean each mushroom with a damp paper towel and remove the stems.
- Chop the mushroom stems finely and set aside.
- In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped mushroom stems with minced garlic for 3-4 minutes.
- In a mixing bowl, combine the sautéed mixture with ricotta, mozzarella, Parmesan, and basil. Stir until well combined.
- Add marinara sauce and season with salt and pepper. Mix until combined.
- Arrange mushroom caps on a baking sheet lined with parchment paper and drizzle with remaining olive oil.
- Fill each mushroom cap with the cheese mixture, mounding it slightly.
- Spoon extra marinara sauce over each filled mushroom.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
For variations, consider adding cooked ground meat, crushed red pepper flakes, or different herbs. You can also make it vegetarian or dairy-free by substituting ingredients.