Stuffed portobello mushroom parmigiana
39
- Prep Time15 mins
- Total Time35 mins
- Makes4 servings
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 16g, Carbohydrates 15g, Fat 23g, Fibre 3g, Sodium 666mg.
Excellent source of Vitamin A.