Portobello Mushrooms were meant to be stuffed. They are the perfect vessels to be filled with anything you can dream of. Stuff. Bake. Eat.... love it when that happens! These beauties are a rif on lasagna. Filled with all the familiar flavors of your favorite lasagna, they are the perfect low carb version of our favorite classic! Want a vegetarian version? That’s easy enough! Just leave out the chicken! . . Chicken & Spinach Lasagna Stuffed Portobellos . . . 6 Portobello mushrooms 1 1/2 cups ricotta cheese 1 large egg 10 oz frozen spinach thawed and squeezed to remove excess liquid 2 cups shredded mozzarella divided ¾ cup shredded Parmesan cheese divided 2 cups chopped chicken meat Zest of 1 lemon 2 tbls chopped fresh basil 1/2 tsp garlic powder ¼ tsp crushed red pepper flakes Salt and pepper to taste 1 cup marinara sauce Chopped basil for garnish Preheat oven to 400F. Cover a sheet pan with parchment or foil and set a wire rack on top. With a spoon, gently scoop...