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
Can’t get enough delicious low carb recipes? Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time!
Angela Fort says
I made these today for my weekly meal prep (along with cheesy spinach stuffed chicken). I used hot italian sausage. They were delicious. Next time I will not use hot but regular italian sausage. So yummy! I love it when I make something that is so delicious since I will be eating it 4 times that week!
Dott says
Love, love, Love! This is now my go to Keto recipe! I make for lunch & usually I’m still full ny supper!
Shadow says
It’s lunchtime (so I’m starving!) and that means I’m looking for what to make for dinner! It’s time to get these going again. They’re so super good! And crazy easy! Thank you Melissa!
Sariwari says
Just made this tonight and it was a huge hit in my household!!! So delicious.
Jmodi says
made this tonight. very good with the marinara on this site.
Robin Wright says
Man, I haven’t had lasagna in so long! I’m going to have to try this since I’ve been thinking about lasagna lately!
Rburch says
These were REALLY good! I made a mistake and rinsed my mushrooms thinking that patting them dry with a paper towel would be fine… It didn’t work. Water seeped out while they were baking and I kept having to dump it! Don’t make my mistake.
They still turned out really great and I will be making them regularly. Thanks for the recipe!
Hawkce541 says
I made these and they were super easy and delicious. I thought I had some Italian sausage leftover in the freezer, but I was wrong. So, I used venison chorizo that I made this past deer season. Super good.
Hawk
Don says
First… those look amazing, and i’m going to have to try them.
Second… to clarify, do you brown the meat before you put it in the ‘shrooms, or does it go in raw?
Thanks!
Mellissa Sevigny says
Nope, you press the meat into the mushroom caps while raw, it will cook through during baking!
Mellissa Sevigny says
Nice!
Peg says
I am trying your sauce in a slow cooker right now.
Have you tried this?
Also, how long do you think the sauce will last in The fridge if I double the recipe?
This recipe looks amazing!
Thanks!!
Mellissa Sevigny says
I don’t usually cook the keto marinara sauce, so no I’ve never tried it in the slow cooker. I wouldn’t keep it more than 5 or 6 days in the fridge – you can freeze it in small portions to reheat as necessary if you need it longer than that.