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!!!
It’s been awhile since I’ve been this excited about a new keto recipe I’m posting. Not that I don’t always think the recipes I post here are good – if they weren’t I wouldn’t share them. But this one I just know is going to be a huge hit with you guys.
First, it’s got all of your (our?) favorite lasagna flavors packed into a low carb portobello mushroom – so there’s that. And who doesn’t love lasagna? Classic comfort food for the win. ? ? ?
Second, and even more importantly – this Easy Keto Lasagna Stuffed Portobellos recipe is fun to make and eat.
I mean if the photos alone don’t make you want to jump up and run to the kitchen to make a batch of these Easy Keto Lasagna Stuffed Portobellos, I don’t know what will!
The first thing I stuffed into the mushroom was the hot sausage layer, and all that lovely flavor soaked right into the mushroom base and tasted amazing. What’s great about this family friendly keto recipe is that you can use regular sausage, seasoned ground beef, chicken or turkey sausage, or I suppose even a vegetarian substitute if that’s your jam.
This Easy Keto Lasagna Stuffed Portobellos recipe is perfectly customizable to you and/or your family’s eating preferences. Like it spicy – go for it. Don’t eat pork or beef ? Use chicken or turkey. Hate sausage? Go with seasoned ground beef.
Whatever you have on hand or prefer for flavor or texture will work well in this particular lasagna stuffed mushroom recipe. Just make sure the meat is well seasoned and not bland for best results.
I used my own no cook easy keto marinara sauce for this recipe, but you can use any sugar free marinara recipe or jarred sauce that you prefer. If you’re going store-bought, my favorite keto friendly marinara sauce is the Rao’s brand if you can find it.
Rao’s IS a little pricier (between $8-$10 per jar,) but the flavor is fantastic and it’s not loaded with sugar and sketchy ingredients.
You guys? If you trust me at all – you need to make these Easy Keto Lasagna Stuffed Portobellos STAT. Don’t wait – get the ingredients on the way home and you can have these for dinner tonight!
You won’t be sorry – pinky promise!
Easy Keto Lasagna Stuffed Portobellos Recipe Video ??
Easy Keto Lasagna Stuffed Portobellos
- Yield: 4 servings 1x
Description
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
- 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.
- 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.
- Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
- Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
- Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
- Bake in a preheated 375 degree (F) oven for 40 minutes.
- Garnish with parsley and serve hot.
- Category: Low Carb Dinner Recipe
- Cuisine: Italian
Nutrition
- Serving Size: 1 portobello
- Calories: 482
- Fat: 36g
- Carbohydrates: 6.5g net
- Protein: 28g
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Susan says
These were scrumptious, and I’m not really a big portobello fan – they are usually overwhelmingly ‘mushroomy’ to me. But with these toppings piled high, this wasn’t a problem at all! Since I’m not doing keto at the moment, I’m going to pour on some more marinara sauce onto the leftovers…
Rachel says
Hey Melissa.
I love all your recipes! I making this tonight but I could only find pretty small portabellos. Still looking forward to it but do you have any good sides to recommend?
I figure I can just cook up some pasta for my family because if I don’t they will eat all of my mushrooms and I won’t have any leftovers for me.
But what can I make for myself to go with? Any suggestions?
Mellissa Sevigny says
Spaghetti squash or zoodles will work!
Betsye says
Theses stuffed portobello mushrooms are absolutely delicious, so appetizing to the palate! They baked to perfection. I did add a teaspoon of Marsala wine in the base of the mushroom and the bottom of the dish. Yummy! I highly recommend this dish to mushroom-lovers.
Cami Valenzuela says
Yumm this looks great.. sharing :)
TL says
This might be a stupid question, but did you cook the sausage beforehand? I’ve had some issues lately with recipes not requiring the meat to be be pre-cooked so I’m a little iffy about trying another one. These look amazing, though, and I can’t wait to make them!
Mellissa Sevigny says
I put the sausage in raw and it cooked through just fine!
Susan Edmondson says
These were wonderful! I used 8 mushroom caps and used a half pound mild Italian sausage mixed with a half pound grass fed ground beef. My family didn’t even recognize this as “diet food.”
Ericka says
I just made a side of the baby Portobellos this week and thought to myself ‘I need to find something to make with the full size mushrooms’. This is perfection! Exactly what I wanted to make without knowing it! I’m super excited!
Maggie Hinz says
I.CANT.WAIT! These look beyond epic! Thanks again for your amazing recipes!
Eileen says
This recipe looks wonderful! DH is diabetic and I am looking for quick meals to heat in a motel microwave. Do you think these could be baked and frozen at home, and still be ok to reheat?
Mellissa Sevigny says
Yes, I think these would reheat well in the microwave. In fact, I would try freezing them unbaked and then see if you can do the entire cooking process in the microwave – probably take 6 – 8 minutes. Either way I think it will work!
Marcela says
Can’t wait to make it! Tomorrow is the day!
Kate says
These will be wonderful ! YUM ! Already put everything to make them on my shopping list !