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Lasagna Stuffed Mushrooms by


4 large portobello mushroom caps with the gills scooped out (or a bunch of large white mushrooms with the stems removed)
1 lb ground turkey
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Italian seasoning
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
1 teaspoon Italian seasoning
1 cup prepared marinara sauce


1. Preheat oven to 400F. Cover a rimmed baking sheet or pyrex casserole dish with foil.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper.
3. Cook the ground turkey and season with salt, pepper, garlic powder and Italian seasoning. When cooked, drain excess grease and leave the meat in the pan.
4. Mash ricotta, spinach, 1/4 cup Parmesan in a medium bowl. Add 1/2 of the turkey meat and mix until everything is blended together.
5. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until mushrooms are tender, about 20 minutes.
5. Add marinara sauce to the remaining cooked ground turkey, cover and simmer while the mushrooms are cooking
6. When the mushrooms are done, add a generous spoonful of meat sauce to the top of each and serve.

Servings: 4

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