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Veggie Lasagna Stuffed Portobello Mushrooms: A low-carb delight!

Veggie Lasagna Stuffed Portobello Mushrooms – Low-Carb Lasagna Boats
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Veggie Lasagna Stuffed Portobello Mushrooms are a delicious low-carb alternative to traditional lasagna, packed with vegetables and flavor.

Ingredients

Scale
  • 4 large Portobello mushrooms
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup spinach, chopped
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean the Portobello mushrooms and remove the stems.
  3. In a bowl, mix ricotta cheese, spinach, zucchini, bell pepper, Italian seasoning, salt, and pepper.
  4. Fill each Portobello mushroom cap with the ricotta mixture.
  5. Top each stuffed mushroom with marinara sauce and shredded mozzarella cheese.
  6. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
  7. Let cool for a few minutes before serving.

Notes

  • Feel free to add other vegetables like mushrooms or eggplant.
  • For a spicier kick, add red pepper flakes to the filling.
  • These can be made ahead of time and stored in the refrigerator before baking.

Nutrition

Find it online: https://howeats.com/veggie-lasagna-stuffed-portobello-mushrooms/