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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Dish
Cuisine: Italian
Keyword: Gluten free, lasagna, mushrooms, portobello
Servings: 4
Calories: 315kcal
Author: Rachael
- 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
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!
Calories: 315kcal | Carbohydrates: 10g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 1367mg | Potassium: 674mg | Fiber: 2g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 4.6mg | Calcium: 305mg | Iron: 1.6mg