Portobello mushrooms, stuffed with spinach, peppers, cheese and marinara sauce - a delicious meatless meal that is low in carbohydrates and beautiful genius!
This recipe is from Jim Carver, who inspired his love for portobello mushrooms stuffed with my joint. I took his idea and made a mushroom lasagna style, topped with home marinara sauce and some cheese and baked in the oven. He came out of this joy, ideal for vegetarians, carbers low gluten or for those who want to enjoy a meal without meat.
Some tips for success - looking for large caps with high walls with cracks on the sides, so that the filling does not come out when cooked. The one shown below is perfect, one that was fairly flat, and made a big mess in my back, but still very tasty but not a perfect picture I had!
I've tried with and without egg and found a filled runnier without egg, one held together better with the egg. You the way to go. I hope you like it, I intend to stuffed mushrooms faster!
Click here to see the full recipe ...
