VEGAN LASAGNA STUFFED PORTOBELLO MUSHROOMS
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These are the BEST vegetarian and vegan stuffed portobello mushrooms. Filled with almond based ricotta, these portobellos have all the comfort of piping hot homemade lasagna.
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WHAT’S In VEGAN LASAGNA STUFFED PORTOBELLO MUSHROOMS
:
– 4 large portobello mushrooms – 1 cup marinara sauce – 1 cup almond ricotta – 1 cup chopped fresh baby spinach
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INSTRUCTIONS
Preheat the oven to 400 degrees F.
1:
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Remove the mushroom stems and use a spoon to scrape out the gills.
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Fill each mushroom with about 2 tablespoons of marinara sauce. Top with about 1/4 cup of the "ricotta" cheese, and a tablespoon of spinach.
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Sprinkle with the mozzarella. Place stuffed mushrooms on a baking sheet and bake for 20 minutes.
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Garnish with basil and enjoy!
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