Side Pannel
Keto Lasagna Stuffed Portobello Mushrooms
Keto Lasagna Stuffed Portobello Mushrooms
- Recipe Submitted by maryjosh on 10/22/2018
Ingredients List
- 4 large portobello mushrooms
- 4 links of Italian sausage (or about 12 oz other ground meat)
- 1 cup whole milk ricotta cheese
- 1 cup sugar free marinara sauce
- 1 cup whole milk mozzarella cheese, shredded
- chopped parsley to garnish if desired
Directions
Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
Bake in a preheated 375 degree (F) oven for 40 minutes.
Garnish with parsley and serve hot.
Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
Bake in a preheated 375 degree (F) oven for 40 minutes.
Garnish with parsley and serve hot.
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