Ingredients

Scale

16 oz. (1 lb.) mushrooms
3 – 5 cloves garlic, peeled & chopped
1 teaspoon olive oil

For the lasagna filling:

1 cup part-skim ricotta cheese
2/3 cup frozen spinach, thawed
1 – 2 Tablespoons cooked hot Italian chicken sausage (optional)
About 1 Tablespoon fresh chopped basil leaves
About 1/2 Tablespoon fresh chopped oregano leaves
1/2 teaspoon Italian seasoning
1/4 cup shredded Italian cheeses
1 egg

And the rest:

Your favorite marinara sauce (or other red pasta sauce)
More shredded Italian and/or mozzarella cheese (for the top)

Instructions

Preheat the oven to 350 F. Clean the mushrooms, then pull the stems from the mushrooms. Chop the stems from about 6 of the mushrooms and save the rest for another use.
In a small frying pan over medium heat, heat the oil, then add the chopped stems and garlic, Stir and cook for a few minutes, then cover and let cook a few more minutes, until the mushrooms are tender and the garlic is fragrant.
In a small bowl, mix the sauteed mushrooms and garlic with the rest of the filling ingredients. Stuff the mushrooms with a spoonful of the filling mixture, then top each mushroom with a bit of marinara sauce and a bit more shredded cheese.
Set the mushrooms in a rimmed baking pan. When all the mushrooms are stuffed (or you run out of filling), bake the mushrooms at 350 F. for 10 – 15 minutes or until the cheese is nicely melted and the juices are running into the pan from the mushrooms. Serve hot.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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