During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Lasagna Stuffed Portabella Mushrooms

These Lasagna Stuffed Portabella Mushrooms require less than 10 ingredients and are ready in 20 minutes, making this the perfect weeknight recipe.

Author: Jenn Labonte

 

What You Need

  • 4 large portabella mushrooms 
  • 12 tablespoons olive oil 
  • 1 cup marinara sauce 
  • 1 ½ cups light ricotta 
  • 1 egg 
  • 1 ½ cup chopped spinach 
  • ½ cup fresh basil chopped 
  • 1 cup shredded mozzarella

What You Do

  1. Heat oven to 400 degrees. Line a baking sheet with parchment paper. 
  2. Remove the stem and scoop out the gills of the mushrooms. Wash gently and pat dry with a paper towel. 
  3. Brush tops and insides of mushrooms with olive oil. 
  4. Spoon ¼ cup of marinara sauce into each mushroom. 
  5. In medium size bowl, mix together the ricotta, egg, spinach and basil. Divide evenly into the four mushrooms. 
  6. Sprinkle each mushroom with ¼ cup of shredded mozzarella. 
  7. Bake for 20 minutes or until mushrooms are baked through. 
  8. Enjoy immediately or store in fridge or freezer to enjoy later. For freezer storage, allow each mushroom to cool completely, wrap in foil then place in larger storage container.
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