Originally posted on Our Life in Food:
Inspiration: I can never seem to figure out how to use up a tub of ricotta. I don’t buy it often, but every now and then a recipe that includes it strikes my fancy, so I throw a tub into the grocery cart and figure that I’ll use it up somehow. Then most of it sits in my fridge and stresses me out. (Yes, the thought of something going bad nearly sends me into a panic.) Since we don’t eat pasta, there just aren’t a whole lot of day-to-day recipes that I’ve found that even make use of ricotta, and one can only eat it mixed into scrambled eggs so many days in a row. The day after I made these portabella pizzas, I saw this recipe for lasagna-stuffed portabellas and knew that since the pizzas were such a success, I’d definitely have to try the lasagnas out. And as luck would have it, that tub of ricotta in the fridge was not getting any younger.
What We Loved: I’m not sure which I loved more, the portabella pizzas or these lasagna-stuffed portabellas. Both were incredible. With these, the intensely rich flavor of the dish as a whole was just outstanding. The ricotta filling was so creamy and had a wonderful basil taste; the tomato sauce was bright and rich; and the melted mozzarella on top was the finishing gooey touch. The mushrooms themselves were so earthy and had an intense browned garlic flavor that we just loved. These really did taste quite a bit like lasagna, which was certainly a welcome thing.