On my last visit to the grocery store, I had an incredible find: baby portabello mushrooms. And lemme tell you, am I obsessed with babies. Baby spinach, baby carrots, baby corn, baby kitties, baby babies, and now baby portabellos.
The fabulous thing about them is that they don’t shrink nearly as much as regular button mushrooms. No sir. You cook and cook and cook ’em and they stay nice and firm and “meaty”.
Now, there’s only two people who live in my apartment. Well, not including the cats, but they’re cats so that doesn’t count. Anyways, you can always tell that I buy in bulk, because for about 2 or 3 consecutive days, the same ingredients will show up time and time again. We ate the one package of baby portabellos in two meals. The first was this lasagna roll up and the other was a hearty mushroom filling on a hoagie that I will post about later.
You may also notice that the chives, oh the lovely chives, show up again in this dish. They would have gone bad if I’d left them in the fridge any longer! Oh the woes of a small family.
6 pieces lasagna, cooked to al dente
1 tbsp butter
1/2 onion, diced
1/2 tbsp minced garlic
5-6 caps baby Portabello mushrooms, sliced and diced*
2 tbsp fresh minced chives
1/4 cup heavy cream
Alotta cheese… as much or as little as your heart desires
1. Start by boiling your lasagna until al dente in boiling water with a pinch of salt. Preheat oven to 375 degrees.
2. Run the noodles under cold water and lay out flat on a baking sheet. You may want to spray them ever so lightly with cooking spray to ensure that they don’t dry out. Drying out your lasagna would be disastrous. Don’t do it.
3. Meanwhile, melt a tablespoon butter over medium heat and add the minced garlic and onions. Let them hang out for 4-5 minutes or until the onions are translucent.
Now take a few caps of these babies and wash them well. There’s a whole bunch of hate from way better cooks than me about washing mushrooms. They say it makes them soggy and takes away from the flavor, etc etc. They recommend just wiping them down with a damp paper towel.
HOWEVER, my mama taught me about germs and the like so I will not partake in any of this gently wiping shananigans. Nope, I will wash my mushrooms thoroughly in cold water. Not hot water, c’mon.
Separate the caps from the stems.
*You will want to dice the stems since they are tougher than the caps and just slice the caps into approximately 1/8″ slices.
4. Throw in the mushrooms in with the onions and then add the chives right on top. Let them cook for another 3-4 minutes.
5. Now here’s the fun part, just drizzle in the heavy cream all over your mushroom and onion mixture. Mmmmm.
6. Grate up some cheese. You know I love me some cheese. I used the rest of my sharp cheddar and swiss. Drop into the mushroom mixture and turn off the heat and stir. You don’t want to cook the cheese because they’ll become tough.
7. Spoon the mixture onto the lasagna strips.
8. And roll them up. Make sure you’re not pushing the mixture out till the end.
9. Lightly spray your favorite baking pan with cooking spray. I used my trusty 9″ pie pan.
10. Lay your rolls, seam down, into the dish. I had some leftover pasta sauce from earlier in the week so I coated the bottom of the pan with that. I have no regrets on doing so! Coat with some Parmesan cheese. Set in oven for about 20 minutes.
Remove and enjoy with garlic bread!