Lasagna Stuffed Portobello Mushrooms

INGREDIENTS

Portobello Mushroom Caps 4 Caps
Morningstar Breakfast Sausage Links 8 Links
Frozen Spinach 2 Cups (thawed)
Spaghetti Sauce 1 Cup
Parmasean 1/2 Cup
Egg 1/4 Cup
Ricotta 1 Cup
Crushed Garlic 1 TBL
Mozzarella Cheese 4 TBL

RECIPE

Remove the stems and gills from the Portobellos.

Next spray both sides of the caps with Olive Oil Spray and then rub down the inside of the caps
with Minced Garlic.

Pop caps in the oven for about 5 minutes Gill side up at 400 Degrees.

After 5 minutes take caps out and flip them Gill side down and pop in the oven for another
5 minutes. Doing this will make the mushroom less watery.

Pop your Morningstar Sausage Links in the microwave to thaw out.
Chop into crumbles.

Combine your Sauce and Sausage Link Crumbles in a bowl.

Mix the Ricotta Cheese, Parmasean, Egg and Spinach in a bowl.

Now let's start stuffing those Caps!

First drop down a layer of your Ricotta mixture on each Cap.

Next spoon down some of your Sauce.

Finally sprinkle down some Mozzarella.

Place your Caps in a 350 degree oven for 15 minutes.

Now put your Caps in the oven for about 25 to 30 minutes. 

http://rockybarragan.blogspot.com/2012/03/lasagna-stuffed-portobello-mushrooms.html