Portabella Mushroom Wspinach And Feta Lasagna Recipes

PORTOBELLO MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
• Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
• Bake in the preheated oven for 30 minutes.
• Drizzle with balsamic vinegar just before serving.

BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Bring a large pot of water to a boil with 1 T salt and a splash of oil.
• Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan; set aside.
• Melt 8 T (1 stick) of the butter in large saucepan.
• Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.
• Pour the hot milk into the butter-flour mixture all at once.
• Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.
• Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems.
• Slice the caps 1/4-inch thick.
• Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.
• When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.
• If they become too dry, add a little more oil.
• Toss occasionally to make sure the mushrooms cook evenly.
• Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.
• Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
• Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
• Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
• Allow to sit at room temperature for 15 minutes and serve hot.

PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Cook the lasagna noodles until soft.
• Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
• in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
• In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
• Layer 3 pieces of cooked lasagna noodles on top of the sauce.
• Then 1/2 of the cheese mixture.
• Then 1/2 of the sliced mushrooms.
• Then another 1/3 of the sauce; repeat.
• Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
• Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.