Keto lasagna bake. This recipe Keto Lasagne Stuffed Portobello Mushrooms is delish.
They are freaky amazing and it definitely looks tasty!
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I love keto portobello mushroom recipes and enjoy making them for parties. This low carb portobello mushroom recipe is always a huge hit.
Ingredients required for Keto lasagna stuffed Portobello mushrooms:
4 large Portobello mushrooms
4 links of Italian sausage (or about 12 oz. other ground meat)
1 cup whole milk ricotta cheese
One cup sugar-free marinara sauce
1 cup whole milk mozzarella cheese, shredded
chopped parsley to garnish if desired
How to prepare Keto lasagna stuffed Portobello mushrooms:
1 Firstly, we have to brush the mushrooms with a dry paper towel. It cleans off dirt and compost.
2 We have to remove the stems of the mushroom.
3 We have to remove the sausage from the casing and we have to press into four patties.
4 Now we have to press down one patty into each mushroom cap and make sure it should be on all the edges.
5 Now with the help of a spoon add ricotta into each mushroom cap and press down the edges. With a spoon add marinara to the top of each ricotta layer.
6 Now sprinkle shredded mozzarella cheese on top of each mushroom.
7 Bake it for 35 to 40 minutes in the oven at 200c.
8 Serve and garnish with parsley. low carb stuffed portobello mushrooms
Nutritional Information for Keto lasagna stuffed Portobello mushrooms:
Serving Size:1 Portobello