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June 28, 2017

Vegetable Lasagna Stuffed Portobello Mushrooms


  • 1 teaspoon olive oil

  • 2 loose cups baby spinach, chopped

  • 3 cloves chopped garlic

  • 1/3 cup chopped onion

  • 1/3 cup chopped red bell pepper

  • kosher salt

  • 3/4 cup part skim ricotta

  • 1/2 cup grated parmesan cheese

  • 1 large egg

  • 4 large basil leaves, chopped

  • 4 large portobella mushroom caps

  • 1/2 cup marinara sauce

  • 1/2 cup part skim shredded mozzarella



Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute

In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.

Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!


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