Caps off to Tamara Flanders, Holistic Health Counselor and author of the Summer Of Love cookbook, who has created a lasagna starring the portabella mushroom. YUM!
PORTABELLA MUSHROOM “LASAGNA”
8 portabella mushrooms
2 c ricotta cheese or firm tofu
1 free range egg
1 tsp salt
1 c shredded mozzarella cheese
1/4 c baby spinach
1/4 c basil
2 large red tomatoes or 2 cups tomato sauce
Preheat oven to 350 degrees F.
Lay 6 mushrooms out on a baking pan.
In a food processor, blend ricotta cheese or tofu with egg, basil, spinach, and salt.
Fill each mushroom with a generous spoonful of mixture. Top with either a slice of red tomato or a generous spoonful of tomato sauce. Top that with mozzarella cheese.
Fine chop or slice remaining mushrooms and top all mushrooms with a layer of more mushroom.
Drizzle with olive oil and place tray in oven and roast for 30 minutes. Serve hot.
*Recipe and image courtesy of Tamara Flanders, Holistic Health Counselor and author of the Summer of Love cookbook.*