Lasagna Portobellos: Gluten Free Stuffed Mushrooms

Lasagna Portobellos are an easy, low carb, keto dinner that's filling, satisfying, and full of flavor. Easy meal prep, too!

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INGREDIENTS

Step-by-step instructions!

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Prep the portobello mushrooms by removing the stemPrep the portobello mushrooms by removing the stem. 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.

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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!

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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.

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Layer 1, fill the cavity of the mushroom with the beef sauce.

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Lasagna Portobellos: Gluten Free Stuffed Mushrooms

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