Lasagna stuffed mushrooms are loaded with savory flavor and keto-friendly!
Portobello mushrooms are stuffed with meaty marinara sauce, topped with a cheesy spinach filling with mozzarella cheese then baked to bubbly perfection.
Holly’s Stuffed Mushrooms Highlights
- Flavor: Meaty, cheesy, low-carb lasagna? Yes, please!
- Difficulty: Super easy to make and so elegant on the table.
- Prep Note: Prep sauce and filling ahead of time and bake when ready.
- Swaps: Use any leftover low-carb meat or veggies for this recipe.
What’s in Lasagna Stuffed Mushrooms
Mushrooms: Choose fresh and firm portobellos with deep caps. It’s okay if they crack, they’ll still taste delish. Baby bellas or larger white mushrooms will work, chop up the stems and add them to the meat sauce, or freeze them for another recipe.
Meat Sauce: Rao’s pasta sauce is a first choice for low-carb, low-sugar sauce, but it’s easy to make it yourself. Even the Italian seasoning can be made from scratch with plenty of extra for other recipes.
Cheese Filling: Protein-packed eggs, cottage cheese, and spinach make this filling rich and creamy. Cottage cheese is a budget-friendly swap for ricotta.
Our Favorite Ingredient Swaps
- Instead of marinara, try a ‘white lasagna’ and use a homemade keto alfredo sauce.
- Omit the meat for cauliflower rice for a veggie version.
- Sprinkle on mozzarella, parmesan, crumbled feta, and some chopped chives before baking for more visual appeal.
How to Make Lasagna Stuffed Mushrooms
- Prep portobello mushrooms (full recipe below).
- Make sauce and ricotta cheese mixture.
- Scoop the ricotta mixture and meat sauce evenly into each mushroom cap.
- Top with mozzarella cheese and bake until cheese is melted.
Storing and Reheating Leftovers
Leftover lasagna stuffed mushrooms can be kept in a covered container in a single layer for up to 3 days. Reheat them in the microwave or under the broiler with a little extra cheese on top.
Due to their high water content, mushrooms don’t thaw well once frozen, but this recipe is so easy you can start fresh every time with little effort.
Love Your Leftovers!
Chop up your leftover stuffed mushrooms and add them to a keto lasagna zucchini boat, or a hearty cheesy cauliflower casserole.
Serve Stuffed Mushrooms With…
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Lasagna Stuffed Mushrooms
Equipment
Ingredients
- 4 large portobello mushrooms
- 1 cup mozzarella cheese shredded
Meat Sauce
- 8 ounces ground beef
- 1 cup low carb pasta sauce
- 1 teaspoon Italian seasoning
Ricotta Mixture
- 1 cup ricotta cheese or cottage cheese
- 1 egg
- 3 ounces frozen spinach thawed and squeezed dry, optional
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat oven to 375°F.
- Wash and dry mushrooms. Remove stems and scrape out gills, discard.
- In a medium saucepan, brown beef over medium-high heat. Add pasta sauce and Italian seasoning, reduce heat, and simmer for 5 minutes.
- Combine ricotta, egg, spinach, and parmesan cheese in a small bowl. Divide over mushroom caps.
- Divide meat sauce over mushrooms.
- Top with mozzarella cheese and bake 20-25 minutes or until golden and mushrooms are softened.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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