If you love Italian foods, you will love these stuffed portobello mushroom caps. If you aren’t a fan of hot sausage, you can substitute any type of ground meat that you have on hand.
You know how time-consuming lasagna can be. If you want all the flavor without all the mess, you have to try this!
If you’ve ever made portobello mushrooms, you know they can produce a lot of water so it’s best to use a rack to cook them on so they don’t get soggy. Add some holes in the mushroom caps to help drain some of the water.
KETO ITALIAN STUFFED PORTOBELLOS

Ingredients
- 4 large portobello mushrooms
- 4 links of Italian sausage
- 1 cup whole milk ricotta cheese
- 1 cup sugar-free marinara sauce
- 1 cup mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Clean portobello mushrooms and be sure to scrape out the ribs. Pierce holes in the mushrooms and cook on a rack to be sure that liquid seeps out.
- Remove casing from sausage link and press each into the mushroom cap.
- Spoon 2 oz. of ricotta on top of sausage.
- Spoon 2 oz. marinara sauce on top of ricotta cheese.
- Bake for 30 minutes.
- On the last 10 minutes, add 2 oz. mozzarella cheese on top of marinara sauce.
Nutrition Facts
KETO ITALIAN STUFFED PORTOBELLOS
Serves: 4 persons
Amount Per Serving: | ||
---|---|---|
Calories | 459 | |
% Daily Value* | ||
Total Fat 33 g | 50.8% | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol 93 mg | 31% | |
Sodium 1023 mg | 42.6% | |
Total Carbohydrate 9 g | 3% | |
Dietary Fiber 3 g | 12% | |
Sugars 4 g | ||
Protein 26 g |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
LeanKeto.com