Lasagna-Stuffed Portobello Mushrooms Recipe is AMAZING!
Whoever said that a good lasagna requires pasta was sadly mistaken. This lasagna-stuffed portobello mushrooms recipe proves that pasta is completely unnecessary when it comes to getting that delicious flavor we all know and love. Opting for a hearty portobello mushroom makes this dish low carb-friendly and a healthier option for you to enjoy.
One of the biggest myths about the keto diet is that you have to settle for bland, boring foods. Nothing could be further from the truth. In this tasty lasagna-stuffed portobello mushrooms recipe you'll taste that all the things you love about lasagna–the cheese, marinara sauce, and perfectly seasoned beef are still very much present in this dish. The mushroom simply holds all those flavors in place and adds a bit more hearty texture that makes this recipe even more delicious and filling.
Plus, let's not forget how expensive and time-consuming ordinary lasagna can be. This meal is whipped together in just over half an hour with fewer ingredients. You don't even have to worry about that time-consuming layering! Simply cook up the tasty filling and stuff it into one of the hearty mushrooms. So simple!
There are so many amazing flavors packed away in this meal that you definitely won't feel like you are sacrificing anything for your diet. This just proves that you can be committed to keto without settling. It's all about small adjustments that have the same flavor, but not all of those unnecessary carbs.
Lasagna-stuffed portobello mushrooms deserve its rightful place on your dinner table. Cook this up this week for a quick dinner solution that's loaded with irresistible flavor. For all of your new low carb foodies out there, this is an excellent dish to try to see just how amazing the ketogenic diet actually is!
| Servings: |
- 2 large Portobella mushroom caps
- 6 ounces ground beef (80% lean)
- 1/4 cup diced yellow onion
- 2 cloves minced garlic
- 1 cup fresh baby spinach
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg whisked
- 1/4 cup low-carb marinara sauce
- 1/4 cup shredded mozzarella cheese
- Pinch red pepper flakes optional
- salt and pepper
- Preheat the oven to 400°F and line a baking sheet with foil then grease with cooking spray.
- Remove the stems and gills from the mushroom caps and spray with cooking spray.
- Season with salt and pepper then set the mushrooms aside.
- Cook the ground beef in a large skillet over medium heat until browned.
- Add the onion, garlic, and red pepper then season with salt and cook for 3 to 4 minutes.
- Stir in the spinach and cook until wilted, about 1 minute.
- Combine the ricotta and parmesan cheese with the egg in a mixing bowl.
- Stir in the cooked veggies then spoon into the mushroom caps.
- Top each with 2 tablespoons of marinara and some shredded mozzarella.
- Bake for 20 to 25 minutes until the cheese is melted. Serve hot.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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