Description
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
- Preheat the oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems.
- In a bowl, mix ricotta cheese, spinach, zucchini, bell pepper, Italian seasoning, salt, and pepper.
- Fill each Portobello mushroom cap with the ricotta mixture.
- Top each stuffed mushroom with marinara sauce and shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Veggie Lasagna Stuffed Portobello