Lasagna Mushrooms

This is a variation on a Skinnytaste recipe because the first time I made it I didn't have the correct ingredients.  That is what you get when you don't follow your own grocery list.

4 portobello mushrooms (the flatter and wider the better)

1/2 a medium onion, chopped

1/2 cup shredded carrots

3 cloves garlic, crushed

2 cups spinach, roughly chopped

Olive oil

Salt & pepper

A handful of dry basil

3/4 cup marinera sauce

3/4 cup mozzarella cheese

3/4 cup ricotta cheese

1/2 cup parmesan cheese

1 egg

Preheat the over to 400 degrees

Heat a saucepan over medium heat with a drizzle of olive oil.  Saute the onion, garlic and carrots for about 5 minutes.  When the mixture is mostly cooked add the spinach and cook another minute or two.

While the veggies are cooking mix the parmesan cheese and ricotta cheese, the basil and an egg in a bowl.

When the veggies are done cooking add them to the cheese mixture and stir well.  Scoop out the gills of the mushrooms trying not to break the sides of the mushroom.  Place the mushrooms on a cookie sheet and put a little salt and pepper on them.

Stuff the mushrooms with the mixtures, dividing the filling evenly.  Add a layer of marinara sauce and then top with the mozzarella cheese.  Bake for 20 minutes and then enjoy!