Easy Keto Lasagna Stuffed Portobellos

These Easy Keto Lasagna Stuffed Portobellos are loaded with all your favorite lasagna flavors and textures, served up in a fun and portable low carb package! Cheesy and delicious, these will be a hit with the entire family!!!

Easy Keto Lasagna Stuffed Portobello Mushrooms will be a new family favorite! All the flavors of your favorite classic comfort food in a low carb and fun to eat package!

INGREDIENTS

• 4 large portobello mushrooms
• 4 links of Italian sausage (or about 12 oz other ground meat)
• 1 cup whole milk ricotta cheese
• 1 cup sugar free marinara sauce
• 1 cup whole milk mozzarella cheese, shredded
• chopped parsley to garnish if desired

INSTRUCTIONS

1. Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
2. Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
3. Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
4. Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
5. Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
6. Bake in a preheated 375 degree (F) oven for 40 minutes.
7. Garnish with parsley and serve hot.

Recipe adapted from Easy Keto Lasagna Stuffed Portobellos