Keto Stuffed Portobello mushrooms

Keto Stuffed Portobello mushrooms

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Keto lasagna bake. This recipe Keto Lasagne Stuffed Portobello Mushrooms is delish.They are freaky amazing and it definitely looks tasty!


  •     4 large Portobello mushrooms
  •     4 links of Italian sausage (or about 12 oz. other ground meat)
  •     1 cup whole milk ricotta cheese
  •     One cup sugar-free marinara sauce
  •     1 cup whole milk mozzarella cheese, shredded chopped parsley to garnish if desired

How to prepare Keto lasagna stuffed Portobello mushrooms:

  1.   Firstly, we have to brush the mushrooms with a dry paper towel. It cleans off dirt and compost.
  2.   We have to remove the stems of the mushroom.
  3.   We have to remove the sausage from the casing and we have to press into four patties.
  4.   Now we have to press down one patty into each mushroom cap and make sure it should be on all the edges.
  5.   Now with the help of a spoon add ricotta into each mushroom cap and press down the edges. With a spoon add marinara to the top of each ricotta layer.
  6.   Now sprinkle shredded mozzarella cheese on top of each mushroom.
  7.   Bake it for 35 to 40 minutes in the oven at 200c.
  8.   Serve and garnish with parsley. low carb stuffed portobello mushrooms

Nutritional Information for Keto lasagna stuffed Portobello mushrooms:

  •    Serving Size:1 Portobello
  •    Calories:482
  •    Fat:36g
  •   Carbohydrates:5g net
  •    Protein:28g

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