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Spinach Lasagna Stuffed Mushrooms ~ Sumptuous Spoonfuls #lasagna #stuffed #mushrooms #lowcarb #recipe

Spinach Lasagna Stuffed Mushrooms

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: about 25 - 30 stuffed mushrooms 1x

Ingredients

Scale
  • 16 oz. (1 lb.) mushrooms
  • 35 cloves garlic, peeled & chopped
  • 1 teaspoon olive oil

For the lasagna filling:

  • 1 cup part-skim ricotta cheese
  • 2/3 cup frozen spinach, thawed
  • 12 Tablespoons cooked hot Italian chicken sausage (optional)
  • About 1 Tablespoon fresh chopped basil leaves
  • About 1/2 Tablespoon fresh chopped oregano leaves
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup shredded Italian cheeses
  • 1 egg

And the rest:

  • Your favorite marinara sauce (or other red pasta sauce)
  • More shredded Italian and/or mozzarella cheese (for the top)

Instructions

  1. Preheat the oven to 350 F. Clean the mushrooms, then pull the stems from the mushrooms. Chop the stems from about 6 of the mushrooms and save the rest for another use.
  2. In a small frying pan over medium heat, heat the oil, then add the chopped stems and garlic, Stir and cook for a few minutes, then cover and let cook a few more minutes, until the mushrooms are tender and the garlic is fragrant.
  3. In a small bowl, mix the sauteed mushrooms and garlic with the rest of the filling ingredients. Stuff the mushrooms with a spoonful of the filling mixture, then top each mushroom with a bit of marinara sauce and a bit more shredded cheese.
  4. Set the mushrooms in a rimmed baking pan. When all the mushrooms are stuffed (or you run out of filling), bake the mushrooms at 350 F. for 10 – 15 minutes or until the cheese is nicely melted and the juices are running into the pan from the mushrooms. Serve hot.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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