Lasagna Portobellos are an easy, low carb, keto dinner that's filling, satisfying, and full of flavor. Easy meal prep, too! These gluten free stuffed mushrooms are called "lasagna" because of the layers of meat sauce, ricotta, and mozzarella cheese. Yum!
Why You'll Love This
Everybody knows that a traditional lasagna recipe is made with classic lasagna noodles. However, as you also know, pasta is not gluten-free, low carb, or keto-friendly!
Fortunately, this portobello mushroom recipe has all the flavors and layers of your favorite lasagna, but without all the carbs. You won't miss the pasta because the meat sauce is thick and hearty and the ricotta mixture is creamy and cheesy.
This is one of my favorite low carb stuffed mushrooms recipe. My other favorite is my Low Carb Stuffed Bell Peppers recipe. Both have a meaty, hearty filling that's served inside a vegetable.
Why This Recipe Works
Portobello or portabella? There seem to be two spellings for these large mushrooms and everyone has an opinion as to which one is right. I decided to go with "portobello," so let's talk about these fabulous fungi!
Portobello mushrooms have a meaty texture and earthy flavor. They're very sturdy which makes them great for stuffing or filling. They're also packed with vitamins and minerals, making them a healthy food choice.
These ground beef stuffed portobello mushrooms are made with a layer of meaty marinara sauce, then a layer of mozzarella and ricotta cheese mixture, then a layer of shredded mozzarella cheese. Baked to perfection, these low carb stuffed mushrooms are a perfect weeknight dinner.
The keto meat sauce for this recipe is made with ingredients you probably already have on hand. It's an easy, basic meat sauce that I use for a variety of recipes. It starts with ground beef and Italian sausage and uses a jar of "no sugar added" marinara sauce, a can of tomato sauce, and some Italian seasonings.
Gluten free stuffed mushrooms are made with simple, easy to find ingredients.
Large portobello mushrooms - prepped per recipe instructions. The portobello mushrooms I used were 5 inches in diameter. That's a big mushroom!
Meats - Ground beef and ground sweet Italian sausage - you could use all ground beef if you prefer.
No sugar added marinara sauce - be sure to compare ingredient labels and pick one that is gluten-free and has the least amount of sugar and carbs.
Tomato sauce - adds richness to the marinara sauce.
Whole milk ricotta cheese - a classic Italian lasagna ingredient.
Cheeses - shredded mozzarella cheese, ricotta, and shredded parmesan cheese.
Seasonings - Italian seasoning, black pepper, salt (test for salt first, then add if desired - keep in mind that the cheeses contain plenty of salt).
How to Make It
The keto meat sauce and creamy cheesy layers are my favorite things about these mushrooms!
STEP 1: Prep the portobello mushrooms by removing the stem. Carefully remove the gills under the cap by gently scraping them off with a spoon. If the mushrooms seem dirty, gently wipe the cap with a damp paper towel. Place the mushrooms on a wire rack on a baking sheet.
STEP 2: Make the meat sauce. In a 5-quart heavy pot, cook the ground beef and Italian sausage until no longer pink, and drain off the grease. Y'all know I used my Calphalon pot that I love and have had for many years! Add marinara sauce, tomato sauce, and seasonings. Slow simmer, covered, for 30 minutes.
STEP 3: Preheat oven to 350F. Make the ricotta cheese mixture. Combine the ricotta cheese, parmesan cheese, and 1 cup of the mozzarella cheese. Add 1 teaspoon of Italian seasoning and blend well.
STEP 4: Layer 1, fill the cavity of the mushroom with the beef sauce.
STEP 5: Layer 2, spread a thick layer of the ricotta cheese mixture on top of the beef sauce.
STEP 6: Layer 3, top with remaining shredded mozzarella cheese.
STEP 7: Bake the mushrooms on a wire rack on a baking sheet at 350F for 20 minutes. If desired, broil for a few minutes to brown the cheese topping.
Frequently Asked Questions
Technically, yes. However, they may turn your recipe into a muddy mess. I don't recommend leaving the gills intact. They are easily removed with a spoon but be careful not to tear the mushroom while trying to scrape out the gills.
Choose portobello mushrooms that are firm with smooth caps. Mushrooms should be plump and not dry or limp.
To keep mushrooms fresh until you use them, store them in a paper bag or wrap them in paper towels. The key to keeping mushrooms fresh is to avoid moisture so don't wrap or cover them in plastic. Use mushrooms within a week.
Yes! Bake the mushrooms as directed, then allow them to completely cool off. Place into a freezer-friendly container in a single layer. Freeze for up to 3 months. Thaw in the fridge the day before you plan to eat them. Reheat in the microwave.
Interested in other portobello mushroom recipes? Ground turkey, venison, or bison are excellent substitutions.
These gluten free stuffed mushrooms are quite filling as is, however, if you want to add a side, a simple low carb, keto-friendly garden salad is a great choice.
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
More Recipes to Try
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Easy Lasagna Stuffed Portobello Mushrooms
- large heavy pot with cover (5-quart recommended)
- measuring spoons
- measuring cup(s)
- large mixing bowl
- wire rack
- large rimmed baking sheet
- 6 portobello mushrooms
- 1 pound ground beef
- ½ pound ground Italian sausage
- 1 24-ounce jar no sugar added marinara sauce
- 1 8-ounces can tomato sauce
- 3 teaspoons Italian seasoning (DIVIDED)
- ¼ teaspoon black pepper
- Taste first, then add salt if desired
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese (DIVIDED)
- ½ cup shredded parmesan cheese
- Prep the portobello mushrooms by removing the stem. Carefully remove the gills under the cap by gently scraping them off with a spoon. If the mushrooms seem dirty, gently wipe the cap with a damp paper towel. Place the mushrooms on a wire rack on a baking sheet.
- Make the meat sauce. In a 5-quart heavy pot, cook the ground beef and Italian sausage until no longer pink, and drain off the grease. Add marinara sauce, tomato sauce, 2 teaspoons Italian seasoning, and pepper. Slow simmer, covered, for 30 minutes. Taste the sauce and add salt if desired. Note that the cheeses contain salt so you should always taste test first.
- Preheat oven to 350F. Make the ricotta cheese mixture. Combine the ricotta cheese, parmesan cheese, and 1 cup of the mozzarella cheese. Add 1 teaspoon of Italian seasoning and blend well.
- For layer 1, fill the cavity of the mushroom with the beef sauce.
- Layer 2, spread a thick layer of the ricotta cheese mixture on top of the beef sauce.
- Layer 3, top with remaining shredded mozzarella cheese.
- Bake the mushrooms on a wire rack on a baking sheet at 350F for 20 minutes. If desired, broil for a few minutes to brown the cheese topping.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
This recipe was originally published in 2020 and was updated in 2022.