Keto Lasagna Stuffed Mushroom
Keto Lasagna Stuffed Mushroom
Ingredients
- 4 large portobello mushrooms
- 4 links of Italian sausage (or about 12 ounces other ground meat)
- 1 cup of whole milk ricotta cheese
- 1 cup of sugar free marinara sauce
- 1 cup of whole milk mozzarella cheese, shredded chopped parsley to garnish
Instructions
- Clean the mushrooms with a dry paper towel and remove stems
- 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 sides.
- Spoon ¼ cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the 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 in a preheated 375 degree F oven for 40 minutes.
- Garnish with parsley and serve hot!
Nutrition
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