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Stuffed portobello mushroom parmigiana

39

  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
Stuffed portobello mushroom parmigiana

Photo, Roberto Caruso.

Chatelaine Triple Tested

Cheesy, saucy and meaty (thanks to the portobellos), this parmigiana is a must-try for vegetarians and carnivores alike.

Ingredients

  • 4 large Portobello mushrooms

  • 3 tbsp canola oil, divided

  • 1 142-g pkg mixed greens, divided

  • 1 large garlic clove, minced

  • 1 cup Marinara sauce

  • 1 cup smooth ricotta

  • 2 tsp lemon zest

  • 1/2 cup finely grated parmesan

  • 1 tbsp lemon juice

  • 2 tsp Dijon mustard

  • 1 tsp honey

  • 1/4 tsp salt

Instructions

  • Position rack in centre of oven; pre-heat to 500F. Line a baking sheet with parchment paper and set a medium rack on top.

  • Trim mushroom stems and reserve. Scrape gills from under mushroom caps and reserve. Brush mushroom caps with 1 tbsp oil. Place, gill-side down, on rack.

  • Bake until fork-tender, about 8 min. Finely chop reserved mushroom stems and 1/4 cup mixed greens.

  • Heat a large non-stick frying pan over medium. Add 1 tbsp oil, then garlic and reserved mushroom stems and gills. Cook until softened, 1 to 2 min. Add marinara sauce and cook until thickened, about 5 min.

  • Mix ricotta, lemon zest and chopped greens in a bowl. Divide marinara mixture, then ricotta mixture among mushroom caps, gill-side up. Sprinkle with Parmesan. Broil until golden, about 2 min.

  • Whisk lemon juice, remaining 1 tbsp oil, Dijon, honey and salt in a bowl. Toss with remaining greens. Serve with mushrooms.


Nutrition (per serving)

Calories 324, Protein 16g, Carbohydrates 15g, Fat 23g, Fibre 3g, Sodium 666mg.
Excellent source of Vitamin A.

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