Lasagna Stuffed Mushrooms
Author: Alison's Allspice
Recipe type: Main
Serves: 2 servings
- ¼ cup whole wheat orzo
- ½ cup cottage cheese or ricotta
- 1 tsp dried basil
- 2 garlic cloves, minced
- 2 TBS grated Parmesan
- Pinch red pepper flake
- 2 large portabella caps, stems removed
- ⅓ cup marinara
- ⅔ cup shredded mozzarella
- Preheat the oven to 400 F, or prep a charcoal grill.
- Bring a small pot of water to boil. Add the orzo and cook for 5 minutes (or a few minutes shorter than the package says). Drain.
- Meanwhile, combine ricotta, basil, garlic, Parmesan, and red pepper flake. Spread half of the ricotta mixture into the bottom of each mushroom cap.
- Top the ricotta with the par-cooked orzo, followed by marinara sauce, and top with cheese.
- Cook mushroom by grilling over hot coals, or baking in the preheated oven for 15-20 minutes, or until the mushroom is softened to your liking.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lasagna-stuffed-mushrooms/
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