A low-carb version of lasagna, these stuffed Portobello mushrooms are filled with ricotta cheese, chicken, spinach, and topped with marinara and cheeses. Perfect as a hearty vegetarian option without the chicken.
1: Preheat oven to 400°F.
2: Cover a sheet pan with parchment or foil and set a wire rack on top.
3: Gently scoop out the gills inside the Portobello mushrooms and discard them.
4: In a bowl, combine the ricotta, egg, spinach, 1 cup of mozzarella cheese, ½ cup of the Parmesan cheese, chicken, lemon zest, basil, garlic powder, red pepper flakes, and a pinch of nutmeg. Stir until well combined.
5: Divide the ricotta spinach filling between each mushroom cap.
6: Top each mushroom with ¼ cup marinara sauce and the additional mozzarella and Parmesan.
7: Season with salt and pepper to taste.
8: Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender.
