Lasagna Stuffed Portobello
A meaty portobello mushroom stuffed with marinara, spicy sausage, and creamy ricotta mixture and topped with fresh basil. A gluten free alternative to traditional lasagna.
It is no secret that I love Portobello Mushrooms. I sort of happened upon them this past year, and made a Steak Stuffed Portobello that my whole family loved, and then I just kept making them, over and over again with different variations and fillings. This particular version ranks amongst my favorite because it is all the tasty goodness of traditional comfort food lasagna without the white flour, gluten, noodles.
And unlike a traditional lasagna, it comes together in under 30 minutes. Which is seriously awesome because slaving over a lasagna, while often worth it, is not something I have time to do very often. And I am sure you don’t either. So trust me, you will love the simplicity of this option.
Lasagna Stuffed Portobello
Ingredients
- 1 cup ricotta
- 1/2 cup cottage cheese small curd
- 1 tsp garlic salt
- 1 tsp thyme
- 1 tsp oregano
- 3-4 fresh basil leaves chopped
- 1 cup spicy sausage crumbles cooked
- 1 cup marinara sauce of choice
- 4 portobello mushrooms
- 1 cup mozzarella cheese
- fresh basil to garnish
Instructions
- Preheat oven to 350
- Cook sausage if you haven't already
- Mix together ricotta, cottage cheese, garlic salt, oregano, thyme, and fresh basil
- Clean and remove stem from portobello mushrooms
- Place mushrooms on a baking sheet
- Spoon about a Tbs of marinara sauce into each mushroom, then fill with cheese mixture, top with cooked sausage crumbles, more marinara, and then cover with mozzarella cheese
- Cover with foil
- Bake for 15 minutes at 350
- Remove foil and bake until cheese melts (3-5 minutes)
- Garnish with fresh basil and enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Because I am all for eazy peazy I use a bottled marinara. If I have any left that I canned the year before I will use homemade. But if I don’t, I have no problem with Prego. I love the flavor, and it is so easy to just buy a jar and have on hand for a quick dinner.
What’s your favorite quick dinner? You may want to add this into your regular rotation.
Enjoy!
Luci {Luci's Morsels} says
This looks so delicious. I love portobellos as well and the flavors of lasagna! I never taste the noodle in there anyway, so I know I won’t miss them!
Andi @ The Weary Chef says
All that cheese is making me so hungry, and I love the mini skillet!
'Chele says
What do you mean by mozzerella cheese “mixture”? I don’t notice anything being added to the cheese… Do you just mean all the layers? Sound very good. Hope to try it soon.