Fall is around the corner.. so warm yourself up with this easy Veggie Lasagna Stuffed Portobello Mushrooms.
Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the middle and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic, season. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute. Add cottage cheese and egg & mix. Bake for 20 mins.
Pull out of oven and top with marinara sauce and mozzarella, put back into oven for 10 mins and enjoy!
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