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Ingredients
- 4 large portobello mushrooms
- 4 links Italian sausage or 12oz other ground meat
- 1 cup whole milk ricotta cheese
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
- chopped parsley for garnish
Ingredients
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Instructions
- Preheat oven to 375 degrees F
- 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 side
- Spoon ¼ cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for sauce
- Spoon ¼ cup marinara into each mushroom on top of the ricotta layer
- Sprinkle ¼ cup shredded mozzarella cheese on top of each mushroom
- Bake for 40 minutes
- Garnish with parsley and serve hot
Recipe Notes
Approx. Nutrition per serving (1 portobello): 450 kcal; 32g Fat; 6.5g NET carbs; 28g protein
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