Lasagna Stuffed Mushrooms deliver all the comforting flavors of classic lasagna in a delicious low-carb dish. Tender mushroom caps are filled with a cheesy ricotta mixture, topped with marinara and mozzarella, then baked until golden and bubbly.
Total Time:40 minutes
Yield:4 servings
Ingredients
16 large white or cremini mushrooms, stems removed
1 cup ricotta cheese
1 cup mozzarella cheese, shredded, divided
1/4 cup Parmesan cheese, grated
1/2 cup marinara sauce
2 cloves garlic, minced
1 tsp Italian seasoning
2 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Optional: 1/2 cup cooked ground beef, sausage, or turkey
Instructions
Preheat the oven to 375°F (190°C).
Clean the mushrooms and carefully remove the stems to create room for the filling.
Lightly brush the mushroom caps with olive oil and arrange them on a baking sheet or baking dish.
In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, parsley, salt, and black pepper.
Stir in a few spoonfuls of marinara sauce and any cooked meat if using.
Fill each mushroom cap generously with the cheese mixture.
Spoon a small amount of marinara sauce over each stuffed mushroom.
Sprinkle the remaining mozzarella cheese on top.
Bake for 20–25 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden.
Allow to cool for a few minutes before serving and garnish with additional parsley if desired.
Notes
Pre-bake mushroom caps for 5 minutes and drain excess liquid to reduce wateriness.
Portobello mushrooms can be used for a larger entrée-sized version.
Add cooked spinach, bell peppers, or onions to the filling for extra flavor.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a 350°F oven for best texture and flavor.
