Lasagna Stuffed Portobellos

These Lasagna Stuffed Portobellos can be made ahead and frozen. When you’re ready to cook, bake them from frozen!

Lasagna stuffed portobello mushrooms- get a taste of lasagna with a fraction of the calories! This lasagna stuffed portobello mushroom recipe can be prepped ahead and frozen. 👇

4 net carbs per serving

Ingredients:

Portobello mushroom caps

Italian ground sausage

Ricotta

Garlic powder

Italian seasoning

Marinara

Mozzarella cheese shredded

Chopped parsley for garnish

Salt and pepper to taste

Instructions:

Step 1. Preheat the oven to 375 degrees.

Step 2. Place 3 large Portobello mushroom cups with the tops facing down in a baking dish or tray.

Step 3. Form the meat into 3 circle-shaped patties, and press into the bottom of the caps.

Step 4. Place the ricotta, garlic powder, Italian seasoning as well as salt and pepper to taste in a mixing bowl, and stir to combine well.

a.

b.

Step 5. Spread the ricotta mixture into the mushroom caps on top of the meat.

Step 6. Top each mushroom cap with an even serving of the marinara sauce and shredded mozzarella cheese.

Step 7. Bake the mushrooms for 35-40 minutes, let cool, and serve topped with chopped parsley for garnish.

Enjoy!

Lasagna Stuffed Portobellos

laura

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Dinner

Cuisine American

Servings 3

Calories 577 kcal

Ingredients

  

• 3 Large portobello mushroom caps
• ¾ lb. Italian ground sausage
• ⅔ C. Ricotta
• ¼ tsp. Garlic powder
• ½ tsp. Italian seasoning
• ½ C. Marinara
• 1 C. Mozzarella cheese shredded
• Chopped parsley for garnish
• Salt and pepper to taste

Instructions

 

• Preheat the oven to 375 degrees.
• Place 3 large Portobello mushroom cups with the tops facing down in a baking dish or tray.
• Form the meat into 3 circle-shaped patties, and press into the bottom of the caps.
• Place the ricotta, garlic powder, Italian seasoning as well as salt and pepper to taste in a mixing bowl, and stir to combine well.
• Spread the ricotta mixture into the mushroom caps on top of the meat.
• Top each mushroom cap with an even serving of the marinara sauce and shredded mozzarella cheese.
• Bake the mushrooms for 35-40 minutes, let cool, and serve topped with chopped parsley for garnish.

Notes

4 net carbs per serving