Portobello Lasagna
  1. Preheat oven to 375 degrees F
  2. 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
  3. 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
  4. Spoon ¼ cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for sauce
  5. Spoon ¼ cup marinara into each mushroom on top of the ricotta layer
  6. Sprinkle ¼ cup shredded mozzarella cheese on top of each mushroom
  7. Bake for 40 minutes
  8. Garnish with parsley and serve hot
Recipe Notes

Approx. Nutrition per serving (1 portobello): 450 kcal; 32g Fat; 6.5g NET carbs; 28g protein