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

Philly Cheese Portobello Steak Sandwich

Philly Cheese Portobello Steak Sandwich

Are you craving your favorite Philly Cheese Steak Sandwich but feel like you can’t indulge in one because your trying to lose weight? The perfect solution is to substitute Portobello Mushrooms in the place of the steak meat and you have a succulent sandwich like no other!

Portobello mushrooms are a great filler for any meatless meal. They are hearty, and can easily adapt to most recipes that include beef or even chicken. These sandwiches are filled to the rim with sauteed mushrooms, peppers and onions, then topped with melted provolone cheese. Delicious.

Ingredients:

• 2 Tsp. Extra-virgin olive oil
• 1 Medium Onion, sliced
• 4 Large Portobello Mushrooms,
• 1 Red & Green Bell pepper, sliced
• 2 Tbls. minced fresh oregano, or 2 teaspoons dried
• 2 Tbls. Canadian Steak Seasoning
• 1/2 Balsamic Vinegar
• 1 Garlic clove, minced (optional)
• 1/2 Tsp. salt
• 1/2 Cup sliced banana peppers, (optional)
• Provolone cheese slices
• Whole Wheat Hoagie buns

Directions:

• Slice Portobello Mushrooms and marinate them in a mixture of balsamic vinegar and Canadian Steak Seasoning.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes.
• Add mushrooms, bell peppers, oregano and cook, stirring often, until the vegetables are wilted and soft, about 5 minutes.
• Stir in banana peppers (if using) and cook for another 2 minutes
• Remove from the heat and place cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
• Divide into 4 portions with a spatula, leaving the melted cheese layer on top.
• Scoop a portion onto each hoagie bun and serve immediately.

http://thescienceofeating.com/2012/02/15/philly-cheese-portobello-steak-sandwich/