I love lasagna, but I don’t make it often because it takes so long to make. Well, these lasagna stuffed mushrooms have many positive qualities of lasagna, while taking much less time to make!
During summer, I like to cook these mushrooms on the grill instead of heating up the oven. When the temperature starts to drop, like now, I enjoy having the heat of the oven in the house. In short, either cooking method works.
I served my lasagna stuffed mushrooms with garlic bread. It is simple to make, and can be cook in the oven or on the grill as well. Plus, I use the bread to soak up any extra sauce from the mushroom.
Tips and Tricks for the Lasagna Stuffed Mushrooms recipe:
- Par-cook the orzo so that it doesn’t get mushy. I cook mine 2 minutes less than the package directions. Don’t worry, it will continue to cook when you are cooking the mushroom.
- To pick your mushrooms, look for ones that have tall edges and a deep center. If the cap is sort-of flat, you may loose some filling as the mushroom starts to soften when it is cooked.
- I prefer the flavor of cottage cheese over ricotta, so you can see that I used it in the pictures. Ricotta would be more traditional, so use what you like.
Lasagna Stuffed Mushrooms
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Main
Serves: 2 servings
Ingredients
- 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
Instructions
- 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.
