Easy Lasagna Stuffed Portobello Mushrooms

Easy Lasagna Stuffed Portobello Mushrooms

Delicious, nutritious portobello mushrooms are “stuffed” 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 lasagna stuffed mushrooms are a perfect weeknight dinner.  Low carb and keto friendly!

 

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Welcome to My Kitchen Serenity!  “Lasagna” stuffed portobello mushrooms are an easy low carb keto dinner that’s full of flavor and so satisfying! Easy meal prep, too!

 

They’re called lasagna stuffed mushrooms because of the layers of meat sauce, ricotta, and mozzarella cheese. 

 

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 keto ground beef recipes.  My other favorite is my Low Carb Stuffed Bell Peppers recipe.  Both recipes have a meaty, hearty filling that’s served inside a vegetable.

 

Portobello or portabella?  There seems to be two spellings for these large mushrooms and everyone has an opinion as to which one is right.  For the sake of this post, I decided to go with “portobello” so let’s talk about these fabulous funguses (or fungi as some would say)!

 

Portobello mushrooms have a meaty texture and earthy flavor.  They’re very sturdy which makes them great for stuffing or filling.  They’re packed with vitamins and minerals making them a healthy food choice.

 

baked lasagna stuffed mushroom on wooden board

 

 

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Everybody knows that a traditional lasagna recipe is made with classic lasagna noodles.  However, as you know, pasta is not low carb or keto-friendly!

 

Fortunately, these meat & cheese “stuffed” mushrooms have all the flavors and layers just like lasagna but without all the carbs that pasta contains.

 

The sauce for this recipe is made with ingredients you probably already have on hand.  It’s my basic meat sauce that I use for a variety of recipes.  It’s an easy meat sauce recipe that begins with cooked ground beef and cooked Italian sausage.  Then add a jar of “no sugar added” marinara sauce, like Rao’s, and a can of tomato sauce.  Throw in some Italian seasonings and let it simmer for a bit.  Perfecto!

 

This recipe makes about 6 servings.  The portobello mushrooms I used were 5 inches in diameter.  That’s a big mushroom! 

 

baked stuffed mushroom on green plate

 

Ingredients

(please scroll down to pin/print the actual recipe card)

6 Portobello Mushrooms
2 cups shredded mozzarella cheese (DIVIDED)
3 teaspoons Italian seasoning (DIVIDED)

Meat Sauce

  • 1 pound ground beef
  • 1/2 pound ground sweet Italian sausage
  • 1 24-ounce jar of no sugar added marinara sauce
  • 1 8-ounce can of tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon black pepper
  • Salt (test for salt first, then add if desired.  (keep in mind that the cheeses contain plenty of salt)

Ricotta Cheese Layer

  • 15 ounces whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup shredded parmesan cheese
  • 1 teaspoon Italian seasoning

 

 

Directions

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.

hollowed out mushroom

 

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.

marinara beef sauce in black pot  

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.

ricotta cheese mixture in bowl

 

STEP 4: For layer 1, fill the cavity of the mushroom with the beef sauce.

layer 1 beef sauce inside mushrrom

 

STEP 5: Layer 2, spread a thick layer of the ricotta cheese mixture on top of the beef sauce.

layer 2 ricotta cheese mixture  

STEP 6: Layer 3, top with remaining shredded mozzarella cheese.

layer 3 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.

baked lasagna stuffed mushrrom

 

baked stuffed mushroom on wooden carving board

Easy Lasagna Stuffed Portobello Mushrooms

Delicious, nutritious portobello mushrooms are "stuffed" 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 lasagna stuffed mushrooms are a perfect weeknight dinner.  Low carb and keto friendly!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 600kcal

Equipment

  • large heavy pot with cover (5-quart recommended)
  • measuring spoons
  • measuring cup(s)
  • large mixing bowl
  • wire rack
  • large rimmed baking sheet

Ingredients

  • 6 portobello mushrooms
  • 1 pound ground beef
  • 1/2 pound ground Italian sausage
  • 1 24-ounce jar no sugar added marinara sauce
  • 1 8-ounces can tomato sauce
  • 3 teaspoons Italian seasoning (DIVIDED)
  • 1/4 teaspoon black pepper
  • Taste first, then add salt if desired
  • 15 ounces whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese (DIVIDED)
  • 1/2 cup shredded parmesan cheese

Instructions

  • 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.
    hollowed out mushroom
  • 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, 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.
    marinara beef sauce in black pot
  • 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.
    ricotta cheese mixture in bowl
  • For layer 1, fill the cavity of the mushroom with the beef sauce.
    layer 1 beef sauce inside mushrrom
  • Layer 2, spread a thick layer of the ricotta cheese mixture on top of the beef sauce.
    layer 2 ricotta cheese mixture
  • Layer 3, top with remaining shredded mozzarella cheese.
    layer 3 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.
    baked lasagna stuffed mushrrom

Notes

Once baked, these mushrooms will stay fresh for up to 3 days in the refrigerator.  Store in airtight containers.  
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Nutrition

Serving: 1serving | Calories: 600kcal | Carbohydrates: 10g | Protein: 48g | Fat: 35g | Fiber: 2g

Notes:  *Different brands will vary on the net carbs so keep that in mind.  For the most part, they should be fairly close.  Use a site like MyFitnessPal.com or HappyForks.com to figure out this information based on the brands or ingredients you used.  

 

Substitutions

Ground turkey, venison, or bison are excellent substitutions.

 

Freezing

Yes.  Bake the mushrooms as directed, then allow the mushrooms to completely cool off.  Then 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 if. Reheat in the microwave.

 

Accompaniments

These 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.

 

Leftovers

Once baked, these mushrooms will stay fresh for up to 3 days in the refrigerator.  Store in airtight containers.  I like to use BPA-free glass containers with locking lids.  Check out this 20-piece set of glass food storage containers with locking lids.  These containers are great for meal prep, too!

 

Can you Eat the Gills of a Portobello Mushroom

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.

 

How to Pick Fresh Portobello Mushrooms

Choose portobello mushrooms that are firm with smooth caps.  Mushrooms should be plump and not dry or or limp.

 

Fresh Mushroom Storage

To keep mushrooms fresh until you use them, store them in a paper bag or wrap them in paper towels.  The key to keeping fresh mushrooms fresh is to avoid moisture so don’t wrap or cover them in plastic. Use mushrooms within a week.

 

If you like this recipe, let me know.  I’d love to hear from you!

 

Check out more Low Carb and Keto Recipes on My Kitchen Serenity!

Low Carb Stuffed Bell Peppers

Hearty Low Carb Keto Chili

Low Carb “Oatmeal”

Keto Chocolate Mug Cake

Low Carb Keto Pizza

 

Now the legal stuff (because my mama didn’t raise a fool):  Please note that I am not a medical or nutritional professional.  I am simply sharing my personal favorite recipes on this blog.  Please consult with your physician before starting any diet or exercise program.  I provide some nutritional information for my low carb and keto recipes simply as a courtesy to my readers.  I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

 



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