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Lasagna Stuffed Mushrooms

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Lasagna Stuffed Mushrooms bring the classic flavors of lasagna into a delicious low-carb dish. Tender mushroom caps are filled with a cheesy marinara mixture and baked until golden and bubbly.

Ingredients

  • 12 large white or cremini mushrooms
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded, divided
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup marinara sauce, divided
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional: 1/2 cup cooked ground beef, sausage, or turkey

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean the mushrooms and remove the stems to create space for the filling.
  3. Brush the mushroom caps lightly with olive oil and arrange them on a baking sheet or baking dish.
  4. In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, parsley, salt, and pepper.
  5. Stir in a few spoonfuls of marinara sauce and any cooked meat if using.
  6. Fill each mushroom cap generously with the cheese mixture.
  7. Spoon a small amount of marinara sauce over each stuffed mushroom.
  8. Sprinkle the remaining mozzarella cheese on top.
  9. Bake for 20 to 25 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden.
  10. Let cool for a few minutes before serving and garnish with additional parsley if desired.

Notes

  • For a vegetarian version, omit the meat and add chopped spinach or vegetables.
  • Portobello mushrooms can be used for a larger entrée-sized serving.
  • Cottage cheese may be substituted for ricotta cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 350°F (175°C) oven for 10 to 15 minutes for best texture.
  • Pre-bake mushroom caps briefly to reduce excess moisture if desired.

Nutrition

Find it online: https://thefamilycooking.com/lasagna-stuffed-mushrooms/