Advice from a mushroom: Be down to earth, keep a low-profile, know when to show up, start from the ground up and most importantly be a fun-guy (or gal)! Seriously though, did you know that mushrooms are jam-packed with so many nutritional benefits? Aside from the fact that they’re low in calories, gluten-free, cholesterol-free, fat-free and extremely low in sodium; they also contain a variety of nutrients like Vitamin D, B Vitamins and Selenium.
In honor of the @MushroomCouncil initiative to spread awareness about the many positive nutritional benefits of mushrooms, I wanted to share with you one my favorite mushroom recipes: Lasagna Stuffed Portabella Mushrooms. Just like other fruits and vegetables, mushrooms can play a positive role in supporting your healthy immune system. Of course, in my normal fashion, this recipe is both delish and easy to make:
Ingredients:
4 large Portabella Mushrooms
1-2 tablespoons olive oil
1 cup marinara sauce
1 ½ cups light ricotta
1 egg
1 ½ cup chopped spinach
½ cup fresh basil chopped
1 cup shredded mozzarella
Instructions:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper.
- Remove the stem and scoop out the gills of the mushrooms. Wash gently and pat dry with a paper towel.
- Brush tops and insides of mushrooms with olive oil.
- Spoon ¼ cup of marinara sauce into each mushroom.
- In medium size bowl, mix together the ricotta, egg, spinach and basil. Divide evenly into the four mushrooms.
- Sprinkle each mushroom with ¼ cup of shredded mozzarella.
- Bake for 20 minutes or until mushrooms are baked through.
- Enjoy immediately or store in fridge or freezer to enjoy later. For freezer storage, allow each mushroom to cool completely, wrap in foil then place in larger storage container.
