These lasagna stuffed portobello mushrooms are super easy for HEALTHY weeknight dinners. Filled with ricotta, goat cheese, asiago and basil.
Do you guys remember back in March… for the whole month of March where I didn’t sleep? My body was just like ‘NOPE we don’t need it this month.’
Well it happened again this last week. At first I was just super mad/frustrated/sad/annoyed and I’m not even going to pretend like I didn’t cry like a baby. Sleep deprivation is literal torture. I don’t deal very well with it especially when it’s now 7:15 AM and I STILL HAVENT FALLEN ASLEEP and then for some reason I zonk out for one bloody hour and then wake up at 8:20 way more groggy than had I not slept for any period of time.
It was definitely more rough on me mentally than it was physically since the body CAN in fact deal with things like this for short periods of time (though it’s not healthy obviously) and all it really meant was I needed to sit my butt on the couch, work from the couch and binge watch Gilmore Girls. But when you’re someone like me who wants/needs to be working/creating/walking/danicing/yoga/etc ALL THE TIME, it’s hard to do that. But by the 5th or 6th night, I decided to try and find out the underlying reason WHY my body was going through this and I realized I was just letting myself be too stressed without realizing it.
I was working out too much (Hi, 2 hours of fast walking plus yoga plus HIIT sometimes plus everything else I do all day) which is a big stresser on the body. A little is GOOOOD and healthy, too much is mega stress on your body. I was doing too much even though I just wanted to do it. I was sweeping little things under the rug and putting off having conversations I didn’t want to have. I was stressed over budgeting (I feel like that’s a daily thing) and I just kept ignoring it.
All that to say, I did in fact force myself to take it easy, do no movement except stretching and wandering around markets and I talked some shit out, went out for some really delicious food and chilled the hell out. Then I did zonk out for a solid 9 hours last night. SOOO I’m feeling pretty optimistic today and I’m looking forward to getting back to recipe development/photos/posting/etc. I’m going to be cramming a lot in to today and this weekend minus excessive movement.
Thankfully last week I made these lasagna stuffed portobello mushrooms and was in love. I was so happy you guys but I’m definitely not someone who will ever stay full if I don’t include carbs in my meal so I had it with a bowl of popcorn and a salad that I felt ‘meh’ about. Really I just wanted to eat 5 of these lasagna stuffed portobello mushrooms but I didn’t make that many and I had to share. So I learned my lesson and also took the cue from my body that it was kind of over salad at the time and so I gave it a break from them. Since then I’ve had maybe 3 or 4 and I just haven’t pushed it. My body wanted these stuffed mushrooms, dense soups, burgers, paninis and bread. So that’s what I gave it and it was goooooooooooood.
These were super satisfying and also make really delicious cold leftovers. You guys know by now I eat all my leftovers cold. I’m weird that way but I never find reheated food satisfying. Cold, eaten straight out of the fridge because I’m indecisive and impatient. Story of my life.
I feel like I’ve posted A LOT of strawberry things lately and I was going to take a break from that for a bit buuuuut I was at the farmer’s market yesterday and couldn’t resist splitting a flat of the organic strawberries with my mom when they were just soooo delicious and oddly REALLY cheap. I think it was because I got there late and they start to sell things cheaper then so they don’t have to bring them home. Note to self, start going to market late from now on.
So there’s likely another 2-3 recipes coming because I just can’t be stopped. Ontario strawberries are THE BEST. I think that probably applies to anywhere you live if you grow strawberries since I’m pretty sure they just taste so amazing because they’ve literally been picked that day and it’s the freshness and the fact that they were allow to fully ripen before being picked.
So really, just buy and eat as much local as you can. And then make my recipes with them.
Cheers guys! Enjoy.
- 5-6 large portobello mushroom caps
- salt & pepper
- olive oil, to brushing
- ½ C full fat ricotta cheese
- ½ C goat cheese
- ⅓ C shredded asiago or parmesan cheese
- 1 large egg
- ½ C loosely packed chopped basil
- ¼ tsp salt
- pepper, to taste
- squeeze of lemon juice
- Your favorite marinara sauce
- ½ C shredded mozzarella (or more!)
- extra basil, to serve
- Scrape the gills out of the mushroom caps and remove the stem.
- Turn your bbq on to medium-high OR use a grill pan on your stove and heat it to medium-high.
- Brush mushroom caps with olive oil and generously with salt and pepper. You'll need a decent amount of olive oil as mushrooms absorb a lot! It's healthy fats, so don't skimp!
- Place mushroom caps on the grill and turn every so often for 20ish minutes or until cooked to your liking.
- Meanwhile, combine the ricotta, goat cheese, asiago, salt, pepper, basil, egg and lemon juice. Stir well to combine. Taste and adjust any cheese ratios/salt/pepper or whatever to your liking.
- Preheat oven to 375F
- When the mushroom caps are done grilling, add about 1-2 tsp marinara then 1-3 tbsp of the cheese filling. Spread gently and evenly. If you can fit more cheese in the cap, DO IT! Top with a little more marinara and then some (or a lot) of mozzarella.
- Place on a foil lined baking sheet (these can get messy) and bake for 15-20 minutes longer, or until the cheese is bubbly.
- Serve hot with extra basil and even more asiago if you're feelin' it. Add some pasta or bread or carbzzzz and something green. Or not. You do you, boo.
Sort of related but also just delicious so you should make next…