Lasagna Mushroom Caps with Spaghetti Squash

I love portobello mushrooms, lasagna, and spaghetti squash, so when I saw this recipe I couldn’t wait to try it.

Recipe adapted from 2B Mindset

Ingredients:

4 large portobello mushrooms stems removed

½ cup chopped onion

½ cup bell pepper chopped

2 cloves garlic chopped

2 cups raw spinach

2 large eggs beaten

¾ cup part skim ricotta cheese

¼ cup shredded parmesan cheese

2 tablespoons fresh basil

½ cup marinara sauce

¼ cup shredded mozzarella cheese

Cooked spaghetti squash warm

Directions:

1. Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.
2. Heat a nonstick skillet over medium high heat and spray with olive oil spray. 
3. Add onion and bell pepper.  Cook stirring frequently for 3-5 minutes until onion is translucent.
4. Add garlic cook for 1 more minute.
5. Add spinach and cook 2-3 minutes until spinach is wilted.
6. Combine eggs, ricotta cheese, parmesan cheese in a medium bowl and mix well.
7. Add onion mixture and basil and mix well.
8. Place mushroom caps on prepared pan gill side up.
9. Stuff mushroom caps with cheese and vegetable mixture. 
10. Make a well in the center with the back of a spoon. Add marinara sauce.
11. Top with shredded cheese.
12. Bake 24-26 minutes.
13. Serve with warm spaghetti squash.  Top squash with extra cheese mixture and/or marinara sauce and shredded cheese.
14. Spaghetti Squash Options-

• Roast in the oven at 350 for 90 minutes rotating every 30 minutes.  Then let cool.  Slice through the middle horizontally.  Scoop out seeds. Use a fork to remove “spaghetti”. Discard shells. 
• Microwave the entire squash for 3 minutes.  Cut in half and discard seeds.  Cook another 6-8 minutes.