Low Carb "Lasagna" Stuffed Portabella Mushrooms
These are excellent as a main dish using large Portabella caps as the recipe is written or you can make them a delightful side or appetizer by using "baby Bella's"/cremini mushrooms!
#January2026
Low Carb "Lasagna" Stuffed Portabella Mushrooms
These are excellent as a main dish using large Portabella caps as the recipe is written or you can make them a delightful side or appetizer by using "baby Bella's"/cremini mushrooms!
#January2026
Cooking Instructions
- 1
Preheat oven to 400°F. Lightly spray the bottom of a 9x13 baking pan with nonstick spray.
- 2
Remove stems and scoop out insides of mushroom caps. Place mushrooms in baking pan scooped side up.
- 3
In a medium bowl stir together ricotta, egg, parmesan, garlic powder, onion powder, basil, salt and pepper.
- 4
Fill each mushroom with 1/4 of the ricotta mixture. Top with 1/4 cup of marinara and 1/4 cup of mozzarella.
- 5
Cover with foil, tented to try to not touch cheese. Bake 30 minutes covered. Uncover and bake 10-15 more minutes or until cheese begins to turn golden around the edges.
- 6
Let rest 5-10 minute. Serve with a fresh side salad if desired and enjoy!
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