Lasagna Stuffed Portabello Mushrooms

Recipe based on 5 servings
Prep Time: 25mins
Bake Time: 15mins
My Blue and Purple plans 2SP, Green plan 4SP
My Fitness Pal- Cal: 225, Fat: 10, Carbs: 19g, Protein: 27g

**WW points and Calories/Macros vary depending on the brands of ingredients you use.  It is suggested that if you follow a diet plan that you enter your ingredients into your tracker for accuracy. 

Ingredients:

2lb ground chicken breast

1/2 medium onion diced

1 Tbsp minced garlic

1 tsp dried basil

1 tsp dried oregano

1 1/2 - 2 cups of tomatoe sauce

Salt & Pepper to taste

6 Portabello Mushrooms

4 tsp olive oil

8 Tbsp Silani Ricotta Light 

1 egg

2 Tbsp grated Parmesan

38 gm shredded Galbani Mozzarella Light cheese

1. Preheat oven to 375. Clean mushrooms and scrape out the "gills" of the mushrooms. Brush olive oil all over the mushroom caps and sprinkle with salt and pepper. Bake on a cookie sheet for about 10mins. Set aside when done.

2. While mushrooms are in oven, spray a skillet with cooking spray. Cook onions and garlic in the pan just till translucent and add chicken. When chicken is almost cooked all the way through add salt, basil, oregano, pepper and tomatoe sauce. bring to a simmer and turn down heat.

3. In a bowl add ricotta, egg, parmesan and a pinch of salt. Beat well until blended and creamy. 

4. Mix in the ricotta mixture to the meat sauce. Let sit for a few minutes. 

5. Top each mushroom cap with the meat/ricotta mixture and then top with cheese and bake for 15-20mins