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!
More ways to stuff Portobellos:
Creamed spinach topped with toasted bread crumbs Make Portobello Pizzas by filling them with marinara and cheese Add some ground chicken sausage to this recipe for the meat-lovers in your house! Philly cheesesteak
Give me some of your ideas!
