ITALIAN STUFFED PORTOBELLO MUSHROOMSGluten Free and Low Carb
CATEGORIES
INGREDIENTS
- Cooking Time: 15-20
- Servings: 5
- Preparation Time: 15
- 6 large portobello mushrooms)
- 3 cloves of finely minced garlic
- 1 1/2 tbls. olive oil
- salt and pepper
- 1 cup cottage cheese or ricotta cheese
- 1 egg
- 1/4 cup grated parmesan cheese
- 6 oz. grated mozzarella cheese
- 2/3 cup drained steamed or frozen spinach (I used fresh and steamed it)
- 1/2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup pasta sauce
DIRECTIONS
- 1. Preheat oven to 425 degrees
- 2.Either spray a large rimmed cookie sheet with non-stick spray or cover with parchment paper.
- 3.Remove the stems from the mushrooms and remove the dark gills on the inside of the mushroom with a spoon.
- 4.Lay the mushrooms top side down on the cookie sheet.
- 5.Combine the olive oil and the garlic and spread it evenly inside each mushroom.
- 6.Salt and pepper each mushroom and
- 7.Place in the oven for 10 minutes.
- 8.In a bowl, mix together the cottage cheese (or ricotta), egg, parmesan cheese, 3/4 of the mozzarella, spinach (well squeezed so no liquid remains), Italian season and the salt and pepper.
- 9.Take the roasted mushrooms out of the oven, and use a paper towel to absorb any pooled liquid inside the mushroom.
- 10.Generously fill each mushroom with the cheese mixture, spoon a couple of tablespoons of pasta sauce on each and then top with remaining mozzarella cheese.
- 11.Put back in the oven for 10 minutes.
- EASY PASTA SAUCE
- This pasta sauce cooks in under 20 minutes. A little prep in the beginning, but worth it. I have used this for years. I have also made a half recipe and it works well.
- Ingredients
- 1/2 cup Extra Virgin Olive Oil
- 2 medium onions chopped
- 2 large cloves of minced garlic
- 2 pounds (more or less) of Roma Tomatoes blanched and peeled. Then coarsely chopped (About 3 -3/4 cups chopped)
- 1 6 oz. can tomato paste
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh Italian parsley
- 1 tbl freshly snipped thyme or 1 tsp dried thyme leaves crumbled.
- 1-1/2 tsp salt or to taste
- 1 tsp dried oregano crumbled
- 1/2 tsp black pepper or to taste
- 1/8 tsp crushed dried red pepper flakes or to taste (I use a bit more than this)
- 3/4 cup tomato juice ( I just judge by the thickness of the sauce. Sometimes I have not needed it and other times a little)
- Directions
- 1.Heat olive oil in a large pan over medium high heat.
- 2.Add onions and garlic and cook until they are tender crisp (about 3 to 4 minutes)
- 3. Stir in remaining ingredients, bring to a boil and reduce heat to low and simmer for 10 to 15 minutes.
- Makes about 5 cups of CHUNKY pasta sauce.