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DELICIOUS LASAGNA STUFFED PORTOBELLOS
4 large Portobello mushrooms
4 links of Italian sausage or 12 oz when using other ground meat
1 Cup of Whole milk ricotta cheese
1 Cup of Sugar-free marinara sauce
1 Cup of Whole milk shredded mozzarella cheese
Chopped parsley to garnish (optional)
Preheat the oven to 375F then clean off any present dirt or compost from the mushroom using a dry paper towel, remove the stems then scrape out the brown ribs present.
Make four patties out of the Italian sausage then press one sausage patty into each mushroom.
Next, add about 1/4 cup of the ricotta on top of each mushroom then press to its edges.
Make sure you leave a dent at the center of the sauce.
Add in 1/4 cup of marinara on top of the ricotta layer, followed by some sprinkles (about 1/4 cup) of shredded mozzarella cheese.
Place the mushroom into the preheated oven and bake for about 40 minutes and once cooked, serve alongside with the parsley as a garnish.
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