We love to eat portobellos, but often find ourselves making repetitive recipes. (Like this one here.) When we were at the store last and decided to pick up some portobellos, I slightly remembered this recipe for cheese and spinach portobellos. I've expressed my love for Eating Well before, and can always find some inspiration there. I followed the first part of the recipe by roasting the mushrooms in the oven for 20 minutes.
I warmed up some Classico roasted garlic sauce in the microwave and spooned some on the portobellos, similar to the recipe. The rest of the topping was my own combination. I was going more for a lasagna-like taste. I didn't really measure anything, but can give you some estimates. I used about a half cup of ricotta cheese, 1/4 cup of mozzarella cheese, 1/4 cup of fresh parmesan, and a sprinkle of italian seasoning. I mixed it all together and spooned on top of the sauce. Then I popped the portobellos back into the oven for about 10 minutes.
What a great meatless, noodleless version of lasagna. Our only complaint was that we both thought we could eat another one!
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