Lasagna-Stuffed Mushrooms

Lasagna-Stuffed Mushrooms (adapted from AllRecipes, Total Time: 50 min., Servings: 2)

Ingredients

·         ¼ lb. Morningstar Farms Mealstarters burger crumbles

·         ½ cup fat-free small curd cottage cheese (I used a ½ cup mixture of shredded 5 Cheese Italian and Italian Pizza cheese)

·         1 egg

·         2 Tbsp. chopped green pepper

·         1 Tbsp. finely chopped green onion

·         1 Tbsp. chopped fresh parsley

·         salt and black pepper to taste

·         ¼ cup prepared pasta sauce, divided

·         6 large fresh mushrooms, or more as needed, stems removed

Directions

1.     Preheat oven to 375 degrees F. Spray an 8x8-inch baking dish with cooking spray.

2.     Cook and stir the crumbles in a skillet over medium heat, breaking apart as it cooks, about 10 minutes.

3.     Mix together the cheeses, egg, green pepper, green onion, parsley, and salt and pepper in a bowl until the mixture is well combined. Stir in the cooked crumbles.

4.     Place the mushrooms, hollow sides up, close together in the prepared baking dish. Spoon about 1 Tbsp. of the filling into the cavity of each mushroom, and allow remaining filling to overflow between mushrooms.

5.     Bake in the preheated oven until the filling is set, about 15 minutes.

6.     Remove dish from oven, and spread the pasta sauce evenly over the mushrooms. Return the dish to the oven, and cook about 5 more minutes.

7.     Let the mushrooms stand 5 minutes before serving.

Well, my mushrooms were kind of lasagna-stuffed.  The cottage cheese that we had in the refrigerator was not usable, so I used a mixture of 5 Cheese Italian and Italian Pizza Cheese.  Yummy!  I'm sure it would be tasty with cottage cheese as well.

I used portabella mushrooms and Tomato & Basil pasta sauce for this dish.  I thought that it tasted good and cheesy!  Next time, I will probably marinate the mushrooms in some balsamic vinaigrette, just to add to the overall tastiness.  Enjoy!