These Lasagna Stuffed Portobellos can be made ahead and frozen. When you’re ready to cook, bake them from frozen!
Basically just lasagna stuffed into juicy portobello mushrooms.
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.
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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
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.
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