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Lasagne-stuffed mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Cheesy stuffed mushrooms with lasagna flavors are irresistible single-serve treats, perfect for kids and guests craving seconds.
Ingredients:
  • 8 large flat mushrooms, stems removed
  • 75.08 gm olive oil
  • 181.50 gm tomato pasta sauce
  • 375g fresh ricotta cheese
  • 165.00 ml coarsely grated mozzarella cheese
  • 125.00 ml finely grated parmesan cheese
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced and line a baking tray with baking paper.
  • Set aside 10g of the small baby spinach leaves. Quickly blanch the rest in boiling water for 30 seconds until wilted. Drain, then cool under cold water. Squeeze out excess liquid, chop, and transfer to a bowl.
  • Arrange mushrooms gill-side up on a baking tray. Drizzle with half of the oil and season with salt and pepper. Spoon the sauce evenly over the mushroom caps.
  • Combine ricotta, mozzarella, and parmesan cheese with the spinach, season, and stir well. Spoon the spinach mixture onto the mushrooms, drizzle with remaining oil, and bake for 25 minutes or until mushrooms are tender. Serve topped with reserved spinach leaves.

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