Stuffed portobello mushroom parmigiana

25

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Stuffed portobello mushroom parmigiana

Photo, Roberto Caruso.

Cheesy, saucy and meaty (thanks to the portobellos), this parmigiana is a must-try for vegetarians and carnivores alike.

Ingredients

  • 4 large Portobello mushrooms
  • 3 tbsp canola oil , divided
  • 1 142-g pkg mixed greens , divided
  • 1 large garlic clove , minced
  • 1 cup Marinara sauce
  • 1 cup smooth ricotta
  • 2 tsp lemon zest
  • 1/2 cup finely grated parmesan
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt

Instructions

  • Position rack in centre of oven; pre-heat to 500F. Line a baking sheet with parchment paper and set a medium rack on top.
  • Trim mushroom stems and reserve. Scrape gills from under mushroom caps and reserve. Brush mushroom caps with 1 tbsp oil. Place, gill-side down, on rack.
  • Bake until fork-tender, about 8 min. Finely chop reserved mushroom stems and 1/4 cup mixed greens.
  • Heat a large non-stick frying pan over medium. Add 1 tbsp oil, then garlic and reserved mushroom stems and gills. Cook until softened, 1 to 2 min. Add marinara sauce and cook until thickened, about 5 min.
  • Mix ricotta, lemon zest and chopped greens in a bowl. Divide marinara mixture, then ricotta mixture among mushroom caps, gill-side up. Sprinkle with Parmesan. Broil until golden, about 2 min.
  • Whisk lemon juice, remaining 1 tbsp oil, Dijon, honey and salt in a bowl. Toss with remaining greens. Serve with mushrooms.

 

Nutrition (per serving)

  • Calories
  • 324,
  • Protein
  • 16 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 23 g,
  • Fibre
  • 3 g,
  • Sodium
  • 666 mg.
  • Excellent source of
  • Vitamin A
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