Lasagna Stuffed Portobello Mushrooms is a delicious, satisfying twist on classic lasagna.
If you want a low-carb, keto-friendly, or gluten-free way to enjoy the flavors of lasagna, this recipe is perfect.
How to Make Lasagna Stuffed Portobello Mushrooms
Preheat your oven to 400°F (200°C). Start with four large portobello mushroom caps and place them on a lined baking sheet. Brush each cap with olive oil and season with kosher salt and freshly ground black pepper.
Roast the mushrooms for 10 minutes to soften them and concentrate their flavor.
While the mushrooms roast, brown 1/2 pound of ground Italian sausage in a skillet over medium heat, breaking it apart as it cooks until no pink remains. For a lighter option, use ground turkey Italian sausage.
When the mushrooms have baked for 10 minutes, remove them from the oven and let them cool slightly. Spread about 1/4 cup ricotta cheese into each mushroom cap, then divide the cooked sausage evenly among them.
Spoon marinara sauce over the sausage and finish each mushroom with a generous handful of shredded mozzarella. Return the baking sheet to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil leaves and, if you like heat, a sprinkling of crushed red pepper flakes.
These lasagna stuffed mushrooms are one of my all-time favorites
They make a great appetizer for game night or a satisfying main course for a weeknight dinner. The combination of juicy portobellos, creamy ricotta, savory sausage, and melted mozzarella captures all the familiar lasagna flavors without the pasta.
I love adding extra spice, but adjust seasonings to your taste.
More must-try recipes similar to Lasagna Stuffed Portobello Mushrooms
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Lasagna Soup
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Lasagna Stuffed Portobello Mushrooms
A low-carb way to enjoy all the flavors of lasagna.
Main Course
Italian
Keto, Low Carb, Stuffed Mushrooms, Italian Sausage, Lasagna
Ingredients
- 4 portobello mushroom caps
- 1 tablespoon olive oil
- kosher salt and black 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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Preheat oven to 400°F. Place portobello caps on a lined baking sheet, brush with olive oil and season with kosher salt and pepper. Roast for 10 minutes.
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Meanwhile, cook Italian sausage in a skillet over medium heat for 5–8 minutes, breaking it up as it browns.
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Let the mushrooms cool slightly. Spread ricotta in each cap, top with cooked sausage, spoon marinara over the sausage, and finish with shredded mozzarella. Bake at 400°F for 10–12 more minutes until cheese is melted.
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Garnish with fresh basil and serve warm.
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