Lasagna Stuffed Portabellos

Elite Training Facility
Print Recipe Pin Recipe
Course Main Course
Servings 2
Calories 203 kcal

Ingredients
  

  • 2 Portabello Mushroom Caps Stems Removed
  • 1/2 cup Canned Crushed Tomatoes
  • 2 tbsp Ricotta Cheese Light/Low Fat
  • 3/4 tsp Garlic Chopped
  • 3/4 tsp Onion Powder
  • 3/4 tsp Italian Seasoning
  • Dash Nutmeg
  • Salt & Pepper to taste
  • 4 oz Ground Beef Extra Lean
  • 2 tbsp Onion Finely Chopped
  • 1 1/2 cups Spinach Chopped
  • 1/4 cup Part-Skim Mozzarella Shredded
  • 1 tbsp Basil Finely Chopped

Instructions
 

  • Preheat oven to 400 degrees.
    Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
    Place mushroom caps in the center, rounded sides down. Top with another large piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake for 12 minutes, or until slightly tender.
    Meanwhile, prepare the filling.
    In a medium bowl, combine crushed tomatoes, ricotta, garlic, onion powder, Italian seasoning, nutmeg, and a dash each salt and pepper. Mix until uniform.
    Bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining dash each salt and pepper. Add onion, and cook and crumble until beef is fully cooked and onion has softened, about 4 minutes.Reduce heat to medium low.
    Add spinach and tomato/ricotta mixture. Cook and stir until spinach has wilted and mixture is hot, about 1 minute.
    Cut foil packet to release steam before opening entirely. Remove top foil, and carefully drain excess liquid.
    Thoroughly blot excess moisture from mushroom caps. Evenly fill mushrooms with filling.
    Sprinkle with mozzarella, and bake until mushrooms are tender and cheese has melted, about 8 minutes. Top with basil.

Nutrition

Serving: 1servingCalories: 203kcalCarbohydrates: 15.5gProtein: 22.5gFat: 6.5gFiber: 4g
Keyword gluten free, lasagna, Mushrooms
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