Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that’s low-carb and pretty genius!
This recipe was inspired by Jim Carver who shared his love for stuffed portobello mushrooms with me. I took his idea, and made a lasagna style mushroom, topped it with my homemade marinara sauce and some cheese and baked this in the oven. Out came this deliciousness, perfect for vegetarians, low-carbers, gluten-free, or anyone who wants to enjoy a meatless meal.
A few tips for success – look for large caps with high walls with no cracks on the sides so your filling doesn’t come out when it bakes. The one pictured below is perfect, I had another that was rather flat and it made a big mess on my baking sheet, although it was still yummy, just not picture perfect!
I tried with and without the egg and found the ones with no egg had a runnier filling, the one with the egg held together better. Up to you which way to go. Hope you enjoy, I’m planning on making more stuffed mushrooms soon!
Original Source: Veggie Lasagna Stuffed Portobello Mushrooms