These Easy Keto Lasagna Stuffed Portobellos are loaded with all your favorite lasagna flavors and textures, served up in a fun and portable low carb package! Cheesy and delicious, these will be a hit with the entire family!!!
It’s been awhile since I’ve been this excited about a new keto recipe I’m posting. Not that I don’t always think the recipes I post here are good – if they weren’t I wouldn’t share them. But this one I just know is going to be a huge hit with you guys.
First, it’s got all of your (our?) favorite lasagna flavors packed into a low carb portobello mushroom – so there’s that. And who doesn’t love lasagna? Classic comfort food for the win. ? ? ?
Second, and even more importantly – this Easy Keto Lasagna Stuffed Portobellos recipe is fun to make and eat.
I mean if the photos alone don’t make you want to jump up and run to the kitchen to make a batch of these Easy Keto Lasagna Stuffed Portobellos, I don’t know what will!
The first thing I stuffed into the mushroom was the hot sausage layer, and all that lovely flavor soaked right into the mushroom base and tasted amazing. What’s great about this family friendly keto recipe is that you can use regular sausage, seasoned ground beef, chicken or turkey sausage, or I suppose even a vegetarian substitute if that’s your jam.
This Easy Keto Lasagna Stuffed Portobellos recipe is perfectly customizable to you and/or your family’s eating preferences. Like it spicy – go for it. Don’t eat pork or beef ? Use chicken or turkey. Hate sausage? Go with seasoned ground beef.
Whatever you have on hand or prefer for flavor or texture will work well in this particular lasagna stuffed mushroom recipe. Just make sure the meat is well seasoned and not bland for best results.
I used my own no cook easy keto marinara sauce for this recipe, but you can use any sugar free marinara recipe or jarred sauce that you prefer. If you’re going store-bought, my favorite keto friendly marinara sauce is the Rao’s brand if you can find it.
Rao’s IS a little pricier (between $8-$10 per jar,) but the flavor is fantastic and it’s not loaded with sugar and sketchy ingredients.
You guys? If you trust me at all – you need to make these Easy Keto Lasagna Stuffed Portobellos STAT. Don’t wait – get the ingredients on the way home and you can have these for dinner tonight!
You won’t be sorry – pinky promise!
Easy Keto Lasagna Stuffed Portobellos Recipe Video ??
Easy Keto Lasagna Stuffed Portobellos
- Yield: 4 servings 1x
Description
Easy Keto Lasagna Stuffed Portobello Mushrooms will be a new family favorite! All the flavors of your favorite classic comfort food in a low carb and fun to eat package!
Ingredients
- 4 large portobello mushrooms
- 4 links of Italian sausage (or about 12 oz other ground meat)
- 1 cup whole milk ricotta cheese
- 1 cup sugar free marinara sauce
- 1 cup whole milk mozzarella cheese, shredded
- chopped parsley to garnish if desired
Instructions
- Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
- 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 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
- Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
- Sprinkle 1/4 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.
- Category: Low Carb Dinner Recipe
- Cuisine: Italian
Nutrition
- Serving Size: 1 portobello
- Calories: 482
- Fat: 36g
- Carbohydrates: 6.5g net
- Protein: 28g
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Becky says
These were great. I added a little garlic powder and italian seasoning, and topped with chopped basil
Thank you!
★★★★★
Bob from North Texas says
I used Bertoli Marinara and sprinkled Parmesan on top of marinara then Mozzarella, oregano, basil baked 30 minutes then covered the tops with sopresata slices that I make baked another 10 minutes … and it was very good
Jan Mowbray says
This was pretty good but next time I’ll use the suggestion of another reviewer to add seasoning (garlic, basil, salt and pepper) to the ricotta. I might also use a mix of ground beef and sausage, or straight ground beef. Another excellent suggestion was to place the mushroom lasagna on a rack. By doing so, the mushroom didn’t get soggy and it was cooked nicely. Thank you for the post.
★★★★
Dianne Forbes says
I have a question about the “easy keto lasagna stuffed portobello’s”. Can they be done on the BBQ, and if so how hot and how long? Thank you.
Laurie says
My family loved this recipe! It was so quick and easy to make and it was delicious. My daughter does not eat mushrooms so I hollowed our a backed potato and built the same recipe in that.(Know it is not keto, but it got a thumbs up.) It was just as delicious as the mushrooms. We will be making this recipe again soon. Just simply delicious!
Ethel says
I made this delicious recipe. Substituted the ricotta cheese for cottage cheese and spinach. Came out wonderful. I enjoyed every bite.
★★★★★
Deborah Garcia says
Winner for the whole family!!
★★★★★
Cheryl says
I add Italian seasoning to the ricotta cheese along with garlic and onion powder.
Cheryl says
I’ve made these a few times and absolutely love them! I add fresh spinach between the hot Italian sausage and ricotta cheese and serve them over lightly sautéed spinach. Yummy yummy. I’ve also made these with home made Alfredo sauce drizzled over the top when making on a bed of fresh spinach.
Jami Sue says
Awesome! Awesome! Awesome! The best keto recipe I’ve tried since joining the bandwagon. My hubby loved this as well and it is going into our regular rotation!
Cheryl says
My net carbs came out to 9 with one of these! A lot higher than recipe estimate. I used Raos sauce and the rest were standard ingredients so I don’t know where the discrepancy is. Anyways I’d hoped to eat two today, but I guess that’s not meant to be!
Mellissa Sevigny says
If you’re using My Fitness Pal they are notoriously inaccurate and have a lot of errors in their database for carbs.
M. Kennedy says
I used hamburger instead of sausage and it was great!
MissT says
Definitely a keeper. Pierced holes in mushrooms and cooked on a rack, excess fluid seeped through. Otherwise followed recipe and it was Amazing.
★★★★★
Sharon Smith says
Excellent recipe! Made it tonight for dinner and it was delicious! I would make this even if I wasn’t on a strict Keto diet! I used Prego No Sugar Added sauce because it’s what I had on hand to try, and I would use it again as well!
★★★★★
Beverly Berigan says
Love this mushroom lasagna. Will certainly make it again.
★★★★★
Nique says
I am super excited to make these! Can they be frozen and reheated? I may have missed that it the comments.
Nathan says
Can’t wait to try!!
Devon says
I’m starting Keto this week, and this is up for dinner. Excited to try it out! Thanks for providing this recipe!
Julie says
Looks amazing! Can’t wait to try. What do you think the cooking time would be if I omit the sausage?
Thank You! Julie
‘neé-‘neé says
I made these tonight for the first time. Cooked them on our BBQ grill and added the mozzarella cheese only 5 minutes before taking them off. They were excellent. And VERY filling!!! Thank you so much for your recipes. They are just so easy and delicious.
Megan S. says
So quick and easy! Not to mention delicious! My new go to for a fast dinner.
★★★★★
lora rrhoades says
very good! my husband who doesn’t have to watch his carbs loved it as well! making it again tonight for my daughter.
★★★★★
Lynn says
I made this for dinner tonight…YUM…I did adjust the recipe a little…I put 1 egg 1 c parm. and 1/2 tsp. organic Italian Seasoning in the ricotta. I followed the rest of the recipe the same except I also waited to put the cheese on top till the last 15 minutes…Turned out GREAT! Thanks!!
★★★★★
Kandi says
When I type this into my app I don’t come up with 6.5 net carbs. I come up with 20! What am I doing wrong? Help!
Nina says
This recipe was good as written, but next time I won’t put the cheese on until the last 10 mins. Also my mushrooms generated a lot of water, so if you think that might be a problem use a rack. Otherwise these were so great and fast!
Tara says
These were amazing! Truly a big hit with the family. Thanks for sharing.
★★★★★
Tara says
These are amazing! I’ve made a similar recipe in the past but this one is even better. Thanks for sharing!
★★★★★
Maureen says
I made this tonight. It was a big success. Even our Italian dinner guest loved it! Will definitely make it again and again!
★★★★★
Melinda Biggs says
This was amazing!! Easy to make and so good!
★★★★★
Shay says
This recipe Rocks… it is so easy! I used what I had on hand… meat n cheese side … very flexible recipe! I personally will cook my mushrooms less time next time… it probably depends on how thick your mushrooms are. Thx u gain Melissa , making low carb diet / lifestyle so much better!
Richard says
These are awesome! So filling too! And the best part is they are 5 ingredients. Quick & easy after a long work day. They will be a regular item on my menu!
★★★★★
Susan Irving says
Just finished eating these for supper tonight!! So very, very DELICIOUS!!
Next time I’ll put my Mozzarella on the last five minutes of cooking.
This is a keeper and one of those recipes we’d eat once a week!!
Thank you so very much
Susan
Donna says
I made this following the recipe but at 375 degrees for 40 minutes the mozzarella sorta burned. Should I have covered it in the beginning?
Laura says
Made these tonight and they were amazing. Completely satisfied our pizza craving. I didn’t have ricotta cheese so I substituted with cream cheese. I will definitely make these again and again! Thank you for sharing.
Mellissa Sevigny says
Glad they were a hit Laura!!!
Angela Fort says
I made these today for my weekly meal prep (along with cheesy spinach stuffed chicken). I used hot italian sausage. They were delicious. Next time I will not use hot but regular italian sausage. So yummy! I love it when I make something that is so delicious since I will be eating it 4 times that week!
★★★★★
Dott says
Love, love, Love! This is now my go to Keto recipe! I make for lunch & usually I’m still full ny supper!
★★★★★
Shadow says
It’s lunchtime (so I’m starving!) and that means I’m looking for what to make for dinner! It’s time to get these going again. They’re so super good! And crazy easy! Thank you Melissa!
★★★★★
Sariwari says
Just made this tonight and it was a huge hit in my household!!! So delicious.
Jmodi says
made this tonight. very good with the marinara on this site.
★★★★★
Robin Wright says
Man, I haven’t had lasagna in so long! I’m going to have to try this since I’ve been thinking about lasagna lately!
Rburch says
These were REALLY good! I made a mistake and rinsed my mushrooms thinking that patting them dry with a paper towel would be fine… It didn’t work. Water seeped out while they were baking and I kept having to dump it! Don’t make my mistake.
They still turned out really great and I will be making them regularly. Thanks for the recipe!
★★★★★
Hawkce541 says
I made these and they were super easy and delicious. I thought I had some Italian sausage leftover in the freezer, but I was wrong. So, I used venison chorizo that I made this past deer season. Super good.
Hawk
★★★★★
Don says
First… those look amazing, and i’m going to have to try them.
Second… to clarify, do you brown the meat before you put it in the ‘shrooms, or does it go in raw?
Thanks!
Mellissa Sevigny says
Nope, you press the meat into the mushroom caps while raw, it will cook through during baking!
Mellissa Sevigny says
Nice!
Peg says
I am trying your sauce in a slow cooker right now.
Have you tried this?
Also, how long do you think the sauce will last in The fridge if I double the recipe?
This recipe looks amazing!
Thanks!!
Mellissa Sevigny says
I don’t usually cook the keto marinara sauce, so no I’ve never tried it in the slow cooker. I wouldn’t keep it more than 5 or 6 days in the fridge – you can freeze it in small portions to reheat as necessary if you need it longer than that.
Susan says
These were scrumptious, and I’m not really a big portobello fan – they are usually overwhelmingly ‘mushroomy’ to me. But with these toppings piled high, this wasn’t a problem at all! Since I’m not doing keto at the moment, I’m going to pour on some more marinara sauce onto the leftovers…
★★★★★
Rachel says
Hey Melissa.
I love all your recipes! I making this tonight but I could only find pretty small portabellos. Still looking forward to it but do you have any good sides to recommend?
I figure I can just cook up some pasta for my family because if I don’t they will eat all of my mushrooms and I won’t have any leftovers for me.
But what can I make for myself to go with? Any suggestions?
Mellissa Sevigny says
Spaghetti squash or zoodles will work!
Betsye says
Theses stuffed portobello mushrooms are absolutely delicious, so appetizing to the palate! They baked to perfection. I did add a teaspoon of Marsala wine in the base of the mushroom and the bottom of the dish. Yummy! I highly recommend this dish to mushroom-lovers.
★★★★★
Cami Valenzuela says
Yumm this looks great.. sharing :)
TL says
This might be a stupid question, but did you cook the sausage beforehand? I’ve had some issues lately with recipes not requiring the meat to be be pre-cooked so I’m a little iffy about trying another one. These look amazing, though, and I can’t wait to make them!
Mellissa Sevigny says
I put the sausage in raw and it cooked through just fine!
Susan Edmondson says
These were wonderful! I used 8 mushroom caps and used a half pound mild Italian sausage mixed with a half pound grass fed ground beef. My family didn’t even recognize this as “diet food.”
★★★★★
Ericka says
I just made a side of the baby Portobellos this week and thought to myself ‘I need to find something to make with the full size mushrooms’. This is perfection! Exactly what I wanted to make without knowing it! I’m super excited!
Maggie Hinz says
I.CANT.WAIT! These look beyond epic! Thanks again for your amazing recipes!
Eileen says
This recipe looks wonderful! DH is diabetic and I am looking for quick meals to heat in a motel microwave. Do you think these could be baked and frozen at home, and still be ok to reheat?
Mellissa Sevigny says
Yes, I think these would reheat well in the microwave. In fact, I would try freezing them unbaked and then see if you can do the entire cooking process in the microwave – probably take 6 – 8 minutes. Either way I think it will work!
Marcela says
Can’t wait to make it! Tomorrow is the day!
Kate says
These will be wonderful ! YUM ! Already put everything to make them on my shopping list !
★★★★★