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 experience, 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, I had one that was fairly flat, and made a big mess in my back, but still very tasty, but it's not a perfect picture!
I've tried with and without the egg and egg had found a filled without runnier, one with the egg held together better. They are the way to go. Hope you enjoy, glide quickly stuffed mushrooms!
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