We’re big fans of stuffed mushrooms in our house.  It all started with these little babies, which have become a staple in our entertaining repertoire.  The spinach and artichoke stuffed mushrooms were a sort of revelation when we realized we could eat stuffed mushrooms for dinner and it was a totally legit meal.  And then Josie went ahead and knocked it out of the park by creating these lasagna-stuffed mushrooms.  I’m down for pretty much anything involving tomato sauce and gooey melted mozzarella cheese, so these were a sure winner.

Basically, this is vegetarian lasagna turned inside out, minus the pasta.  We’ve been enjoying these for close to a year now but they are always eaten so quickly that I haven’t had time to grab a photo.  Having made them many times now, Ben and I agree that homemade ricotta takes them up a notch so if you are looking for something to do with your freshly made cheese, this is my suggestion.  But homemade cheese or not, these are great either way, and have become another staple in our ever-growing repertoire of meatless meals.