Page 234 - Harrington Family Recipes

Portobello Mushroom Lasagna (low carb)

Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
4 sausage links -- (4 to 5) mild or hot
1 medium onion
garlic salt to taste
pepper to taste
6 large Portobello mushroom caps
1 large container ricotta cheese
1 egg
Lots of grated mozzarella cheese
Canned spaghetti sauce (or make your own)

Preheat oven to 350°F. Remove sausage meat from casings. Brown sausage and
ground beef with onions, adding garlic salt and pepper to taste. Wash
mushrooms and scrape out the black gills. Beat egg into ricotta cheese.
Spread a small amount of spaghetti sauce in a large baking dish or shallow
roasting pan to prevent sticking. Generously pack each mushroom cap with
ricotta mixture and place in the baking dish or roasting pan ricotta side
up. Top each cap with a handful of the grated mozzarella. Then top each cap
with a with a generous amount of the meat/onion mixture. Top each cap with
another handful of mozzarella. Pour spaghetti sauce over each cap and
around the bottom of the pan. Top with the remaining mozzarella cheese.
Bake at 350°F for 30-35 degrees. Allow to cool for about 10 to 15 minutes.

Source: "TOH Website"
S(Contributor): "Albany_NY"

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Per Serving (excluding unknown items): 434 Calories; 34g Fat (70.6%
calories from fat); 23g Protein; 9g Carbohydrate; 2g Dietary Fiber; 133mg
Cholesterol; 228mg Sodium. Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 5
Fat.

NOTES : Made this on May 10, 2005. We enjoyed it a lot. Makes a
different type of Lasagna. I used bulk italian sausage,
about 1/2 pound. I also used a mixture of portobellos and
portobelinis which are not as chewey. We liked the
portobellos the best.

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