Gourmet Minutes - Portobello Florentine Lasagna
On this week's Gourmet Minutes with Mallory, Artisan Kitchen chef Karla Lawrence shows Mike how to make a Portobello Florentine Lasagna.
8 cups diced (gills removed) portabello mushrooms
Spinach ricotta filling, mix together:
Sautee onion in butter until softened. Add diced portabello. Salt and pepper to taste. Add garlic, thyme, oregano and rosemary and allow all to cook until portabello has just been heated through. Add annisette and allow to cook for about two more minutes. Cube room temperature cream cheese and add to mixture. Once it has begun to melt add whipping cream and allow to simmer until all the cream cheese has completely melted and sauce is thick and bubbly. Add additional salt and pepper to taste.