Lasagna Stuffed Portobello Mushrooms
Lasagna Stuffed Portobello Mushrooms is a very yummy recipe!
I would say that most people think of lasagna as one of the best comfort foods around.
If you’re looking for a low carb, Keto, or gluten free way to enjoy lasagna then I’ve got you covered.
And in my opinion WAAYYYY easier than making a whole lasagna.
How to Make Lasagna Stuffed Portobello Mushrooms
Start with four large portobello mushroom caps and brush them with some olive oil.
Then sprinkle with kosher salt and pepper.
Place them on a lined baking sheet and pop them into a 400 degree oven for 10 minutes.
Lining the baking sheet makes for easier clean up of course 😉
As the mushrooms bake in the oven, brown up some ground Italian sausage in a skillet over medium heat.
Break the sausage up as it cooks.
You could use ground turkey Italian sausage to cut a few calories.
But I figured with all this cheese, why bother.
I will just have a salad tomorrow and all will balance itself out, right?!
Once the mushrooms have baked for 10 minutes, top each one with some ricotta cheese and the cooked sausage.
Spoon some marinara sauce on top and pile it high with lots of mozzarella cheese.
They go back into the oven for an additional 10-12 minutes.
They come out all melted to perfection and ready to serve.
Add some fresh basil over top to make them extra pretty and delicious.
These lasagna stuffed mushrooms have to be one of my all time favorites!
We served these to my sister and her friend as one of our game night snacks.
But easily this could be one heck of an amazing dinner.
I’m also a spice freak, so mine had lots of crushed red pepper flakes over top!
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Here are some more must try recipes for you like Lasagna Stuffed Portobello Mushrooms…
Grilled Lasagna Pizza
Air Fryer Jalapeno Popper Stuffed Mushrooms
Stuffed Portobellos with Crispy Goat Cheese
Shrimp Scampi Lasagna
Lasagna Soup
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Lasagna Stuffed Portobello Mushrooms
A low carb way to enjoy all the yumminess of lasagna
Ingredients
- 4 portobello mushroom caps
- 1 Tbsp olive oil
- kosher salt, pepper
- 1/2 pound ground Italian sausage
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Optional: fresh basil for garnish
Instructions
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Place the portobello mushroom caps on a lined baking sheet. Brush with olive oil and sprinkle with kosher salt and pepper. Place in a 400 degree oven for 10 minutes.
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As the mushrooms cook, put the Italian sausage in a skillet over medium heat. Cook 5-8 minutes, breaking it apart as it cooks.
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Let the mushrooms cool slightly. Spread ricotta cheese on each mushroom. Top with the cooked sausage, then spoon the marinara sauce over the sausage. Top each with the mozzarella cheese. Place the baking sheet back into the 400 degree oven for an additional 10-12 minutes.
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Serve with fresh basil for garnish if desired.
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