Spinach and Tofu Lasagna Stuffed Portobellos
Stuff. Bake. Eat....
Portobello Mushrooms were meant to be stuffed.
They are the perfect vessels to be filled with anything you can dream of and this recipe is my dream come true.
These beauts are a refined-carb free rif on lasagna, but like… fun without feeling like you are sacrificing flavor in the name of “health.” Filled with all the familiar flavors of your favorite lasagna, they are the perfect low carb, gluten-free version of our favorite classic!
I wanted to make this vegetarian version packed with protein though and fortunately, it was easy enough to do! I simply decided to add about a pound of pressed extra firm tofu to the mixture to bulk up the protein👌.
And if you or someone you know is not a tofu fan, I am here to tell you that this recipe will change your mind. You wouldn’t even know that tofu is in there!
Spinach & TOFU Lasagna Stuffed Portobellos
Recipe adapted from Diane Morrisey
INGREDINETS:
8 Portobello mushrooms
1 TBS Extra Virgin Olive Oil
5 oz spinach, sautéed
1 1/2 cups ricotta cheese
1 large egg
15 oz extra firm tofu, pressed and crumbled (press the tofu at least 15 minutes in advance while preparing the ingredients)
2 cups shredded mozzarella, divided
¾ cup grated Parmesan cheese, divided
2 TBS fresh basil, chopped, (plus extra for garnish)
1/2 tsp garlic powder
¼ tsp crushed red pepper flakes
Salt and pepper to taste
1 1/2 cup pizza sauce
INSTRUCTIONS:
1. Preheat the oven to 400F. Cover a sheet pan with parchment or foil. With a spoon, gently scoop out the gills inside the mushrooms and the stem. Discard the gills and the stem and set the mushrooms on the baking sheet.
2. Over medium heat in a medium pan, sauté the spinach in the olive oil until wilted.
3. In a bowl, combine the ricotta, egg, spinach, 1 cup of mozzarella cheese, ½ cup of the Parmesan cheese, basil, garlic powder, and red pepper flakes. Stir until well combined.
4. Divide the ricotta spinach filling between each mushroom cap. Top each mushroom with ¼ cup pizza sauce and the additional mozzarella and Parmesan. Season with salt and pepper, to taste.
5. Bake for 20-25 minutes or until the cheese is melted and mushrooms are tender
Notes:
Can use 10 oz frozen spinach thawed and squeezed to remove excess liquid instead of fresh spinach if you want to skip the sauté step.
Can press your tofu and place in the fridge up to 24 hours in advance.