Lasagna Stuffed Mushrooms

Step 1

Preheat oven to 350F.

Step 2

Prepare the mushrooms by wiping off the caps and removing all of the stems.

Step 3

Line the mushrooms up in a baking dish, cap side down. Scoop approximately 1/2 teaspoon of marinara sauce into the bottom of each cap. You may need a little more or less depending on how large they are. Use just enough to cover most of the bottom of the hole.

Step 4

Scoop 1 teaspoon of ricotta cheese into each mushroom cap. Gently push it down to fill the hole. It should be just below level with the top of the mushroom.

Step 5

Scoop another 1/2 teaspoon of marinara on top of the ricotta. It is okay if it bulges up above the top of the cap.

Step 6

Sprinkle each mushroom with the mozzarella cheese and Parmesan cheese. Then sprinkle with dried oregano.

Step 7

Bake the mushrooms for 10-15 minutes until the mushrooms are tender. Bake longer if you want softer mushrooms, however they will become more difficult to eat by hand. Serve immediately.