Lasagna Stuffed Mushrooms
Lasagna stuffed mushrooms are the perfect entree or appetizer for just about any occasion.
Servings: 8 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
If desired, mushroom stems can be finely diced and cooked with the ground beef rather than discarded.
Nutrition
Calories: 169kcal | Carbohydrates: 5g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 320mg | Potassium: 436mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1661IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg