Portobello mushrooms, stuffed with spinach, peppers, cheese and marinara sauce - a delicious meatless meal that is low in carbohydrates and genius enough!
This recipe is inspired by Jim Carver, who shared his love for stuffed portobello mushrooms with me. 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 only photo 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 ...
