You know how some nights call for comfort food that feels like a hug? That’s when I turn to these Keto Lasagna Stuffed Mushrooms—like an Italian nonna’s secret mixed with a low-carb twist. Imagine biting into a juicy mushroom cap, overflowing with gooey cheese and savory sauce—it’s like a cozy Italian dinner without the carbs, and honestly, who could resist that?
Steps
- Preheat your oven to 400°F (200°C) and place a wire rack on a rimmed baking sheet. Carefully remove the gills from the inside of the portobello mushrooms using a spoon, then set the mushrooms aside.
- In a medium bowl, mix together the ricotta cheese, egg, drained spinach, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, lemon zest, fresh basil, garlic powder, red pepper flakes, and a pinch of nutmeg until well combined.
- Evenly distribute the ricotta and spinach mixture into the hollowed-out portobello mushrooms. Spoon ¼ cup of marinara sauce onto each mushroom, and sprinkle the remaining mozzarella and Parmesan cheese over the top. Season with salt and pepper to taste.
- Arrange the filled mushrooms on the prepared wire rack. Bake them in the oven for 20-25 minutes, or until the cheese is bubbly and the mushrooms are tender. For a golden cheese topping, place the baking sheet under the broiler for about 1 minute, keeping a close eye to prevent burning.
- Once done, remove the mushrooms from the oven and garnish with chopped fresh basil. Serve the stuffed mushrooms warm, and enjoy them fresh for the best taste. Store any leftovers in the refrigerator, reheating them in the microwave or oven before serving.
Ingredients
- 4 large portobello mushrooms
- 1 1/4 cups ricotta cheese
- 1 large egg
- 10 oz frozen spinach, thawed and drained of excess liquid
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup shredded Parmesan cheese, divided
- Zest of 1 lemon
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- Pinch of nutmeg
- Kosher salt and black pepper, to taste
- 1 cup marinara sauce
- Additional chopped basil, for garnish
Nutritional Values
Calories: 1708kcal | Carbohydrates: 40g | Protein: 128g | Fat: 112g | Saturated Fat: 68g | Fiber: 8g
FAQ
- Can I make Lasagna Stuffed Mushrooms in advance?
- While these stuffed mushrooms are best enjoyed right after baking, you can prepare the filling and clean the mushrooms ahead of time. Store them separately in the refrigerator and assemble them just before baking.
- What can I use as a side dish with Lasagna Stuffed Mushrooms?
- These mushrooms are hearty enough to be a main dish, but if you’d like to add a side, garlic bread, roasted broccoli, or Parmesan roasted cauliflower are great options.
- How do I keep portobello mushrooms fresh before using them?
- Store portobello mushrooms in a paper bag inside the refrigerator. Avoid airtight containers, as they can trap moisture and cause the mushrooms to spoil.
- Can I use fresh spinach instead of frozen in this recipe?
- Yes, you can use fresh spinach. Simply cook it down first to remove excess moisture before mixing it with the ricotta cheese.
- Is it possible to make this recipe vegan?
- To make a vegan version, you could substitute vegan cheese and use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) in place of the egg.
Tips
- Choose the largest portobello mushrooms available. If they’re smaller, you might be able to fill more mushrooms than the recipe suggests.
- Use a damp towel to clean the mushroom caps instead of washing them, as excess moisture can lead to soggy mushrooms.
- Squeeze out as much liquid as possible from the thawed spinach before mixing it with the cheese to prevent watery filling.
- If you want the cheese on top to have a nice golden-brown finish, place the mushrooms under the broiler for about a minute, but keep a close eye as it can brown quickly.
Equipment
- Wire Rack – Used to keep the mushrooms elevated on a baking sheet to prevent them from getting soggy.
- Rimmed Baking Sheet – Necessary for placing the wire rack and catching any juices that drip from the mushrooms.
- Broiler-Safe Pan or Baking Sheet – If you want to brown the cheese on top under the broiler.
