Lasagna Stuffed Mushrooms
Enjoy a low-carb twist on lasagna with these delicious Lasagna Stuffed Mushrooms. Filled with ricotta, ground beef, marinara, and mozzarella, they're a satisfying dinner idea!
Servings: 4 stuffed mushrooms
Calories: 387kcal
Ingredients
Mushrooms
- 4 large portobello mushroom caps, each about 3-4 inches in diameter
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon. black pepper
Filling
- ½ pound ground beef
- 2 cups (452 g) marinara sauce, divided
- 1 cup (113 g) mozzarella cheese, shredded, divided
- ½ cup (123 g) ricotta cheese
- ½ cup (50 g) parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Wipe the mushrooms with a damp cloth to clean them. Remove the stems and gently scrape out the gills with a spoon. Brush each mushroom cap with olive oil, then season with salt and pepper. Set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula, until browned and fully cooked, about 5–7 minutes. Drain grease.
- Reduce the heat to low and stir in 1 cup of marinara sauce. Simmer for 2–3 minutes, or until heated through. Remove from heat and set aside.
- In a medium bowl, combine ¼ cup mozzarella cheese, ricotta cheese, parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
- Divide the ricotta mixture evenly into each mushroom cap, spreading it evenly. Top with 3-4 tablespoons of the beef mixture. Finally, sprinkle the remaining mozzarella cheese evenly over the tops of the mushroom caps.
- Place the stuffed mushrooms on the lined baking sheet. Bake for 20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
- Garnish with parsley. Serve with the remaining marinara sauce for dipping.
Nutrition
Serving: 1stuffed mushroom | Calories: 387kcal