Portabella Mushroom “Lasagna”

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”

Ingredients

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

Preparation

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.*