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baked stuffed mushroom on white plate with fork on the side
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Easy Lasagna Stuffed Portobello Mushrooms

Delicious, nutritious lasagna 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 gluten free stuffed mushrooms are a perfect weeknight dinner.  Low carb and keto friendly!
Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6 servings
Calories 637kcal
Author Anne Clark

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
  • 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

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.
  • 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.

Notes

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

Nutrition

Serving: 1serving | Calories: 637kcal | Carbohydrates: 13g | Protein: 41g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1363mg | Potassium: 1097mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1130IU | Vitamin C: 9mg | Calcium: 472mg | Iron: 4mg