Lasagna Stuffed Portobello Caps

Ingredients

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• 6 portobello mushroom caps (2 - 3 per person)
• 2 tbsp olive oil
• 1 eggs
• 1 cup ricotta
• 1 tbsp chopped fresh parsley
• 1/2 tsp nutmeg
• 1 clove, minced garlic
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup + 2 tbsp grated pecorino romano
• 2 cups marinara sauce

On Hand

Instructions

• Start by roasting the portobello mushroom caps. Preheat the oven to 425 degrees. Coat the portobello caps in the olive oil and season lightly with salt and pepper on all sides. Place them on a roasting pan, stem side down, and when the oven is ready, put them in there and let them roast for 10 - 12 minutes.
• While the portobello caps are roasting, start making your cheese filling. Beat up the eggs and pour it into a mixing bowl with the ricotta , the parsley , nutmeg , minced garlic , two tbsp of the pecorino, salt and pepper. Stir thoroughly to combine, and make sure all the ingredients are incorporated throughout the ricotta .
• Remove the portobello's from the oven and spoon in a bit of the marinara sauce into each mushroom cap, spreading it around over the entire surface. Spoon an equal portion of the cheese filling over each cap as well. To finish, sprinkle the remaining pecorino over the top of each stuffed portobello.
• Place the stuffed portobellos caps into the oven and bake for 10 - 15 minutes, until the top has a nice crispy, golden top from the melted pecorino. Spoon the remainder of the marinara sauce into your serving bowls (make sure it's still hot!) and then place the stuffed portobello caps right on top.