Portobello Lasagna
Servings
4
Servings
4
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
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