Description
These Mighty Mushroom Lasagna Bites are a cozy, low-carb twist on classic lasagna. Tender portobello caps are filled with layers of seasoned beef, creamy ricotta, and melty cheese, all baked to bubbling perfection. A comfort food favorite—without the pasta—that’s perfect as a hearty appetizer or light dinner!
Ingredients
For the Mushrooms:
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4 large portobello mushroom caps (3–4 inches in diameter)
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1 tablespoon extra virgin olive oil
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
For the Filling:
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1/2 lb ground beef
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2 cups marinara sauce, divided
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1 cup shredded mozzarella cheese, divided
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1/2 cup ricotta cheese
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1/2 cup grated parmesan cheese
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1 teaspoon Italian seasoning
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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Chopped parsley (for garnish)
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Clean mushroom caps by wiping with a damp cloth. Remove stems and scrape out the gills gently. Brush both sides with olive oil and season with salt and pepper.
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In a skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess fat. Stir in 1 cup of marinara sauce and let simmer for 2–3 minutes.
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In a separate bowl, mix together 1/4 cup of mozzarella, ricotta, parmesan, Italian seasoning, salt, and pepper.
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Spoon the ricotta mixture into each mushroom cap. Add 3–4 tablespoons of the meat mixture on top, then sprinkle with remaining mozzarella.
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Place mushrooms on the prepared baking sheet. Bake for 20 minutes, or until mushrooms are tender and cheese is golden and bubbly.
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Garnish with chopped parsley and serve warm with the remaining marinara sauce on the side.
Notes
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Use Italian sausage instead of beef for extra flavor.
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Swap ricotta with cottage cheese for a lighter variation.
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Great as an appetizer or served with a side salad for a full meal.
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These reheat well and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baked
- Cuisine: Italian-Inspired