Lasagna Portobello Mushroom Caps


4 serves
30 minutes


Recipe created by a friend of the company, Paola, from her blog Pao Says Open Wide




1 cup Traditional Ricotta
200g Fresh Mozzarella
6 Tbsp tbsp Olive Oil
1 clove Garlic, minced
1 sprinkle Red Pepper Flakes
4 Portobello Musrooms
2-3 cups Leftover Bolognese Sauce
12 large Basil leaves
Grated Parmesan


1 Preheat your oven to 200C.
2 Place olive oil in a small jug or bowl. Grate the garlic clove into the oil and sprinkle in the red pepper into this mixture. Leave this to infuse.
3 Scoop out the gills from the portobello mushroom caps - careful not to tear the mushrooms. Brush all sides of the portobellos with the spicy garlic olive oil mix.
4 Add about 1/4 cup of Ricotta inside the portobello mushroom caps. Layer 3 basil leaves over the Ricotta. Scoop bolognese into the caps until they are full. Top with Fresh Mozzarella slices and Grated Parmesan.
5 Drizzle remaining olive oil over the top. Bake for 15-20 minutes (until cheese is bubbly and browning).
6 Remove from oven and allow to cool prior to eating as cheese will be very hot! Serve with a fresh green salad.

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