I’ve always found portobello mushrooms to be extremly versitle and was happy to find out that they were low in carbs. For a total of 8 net carbs, this recipe is filling and delicious on its own or served with a side salad.
I’m not the biggest fan of cleaning mushrooms, which is why I don’t cook with them often. I started off this recipe by removing the stems and gills from each mushroom cap before lightly washing them to remove excess dirt.
To me, this felt like the most laborious part of the entire recipe. Next time, I’m roping my husband into prepping the mushrooms while I get the fillings together.
Once the mushrooms are ready, the remainder of the recipe is pretty straight forward. You could also make it vegetarian by omitting the ground beef.
I like to get all of my ingredients prepped and organized for an easy assembly. Once the meat sauce was ready, I gathered the rest of the ingredients and started the layering process.
First, you want a good base of meat sauce.
I like to fit as much ricotta mixture on top of that as possible. It’s my favorite part of lasagna and I really wanted that to shine through in this recipe.
Last but not least, pile on the mozzarella. You could also use fresh mozzarella but I tend to have extra shredded mozzarella cheese on hand for chaffle making.
While baking, the flavors will all meld down into each other. I didn’t have a wire rack available for baking, but I highly recommend layering your pan with parchment paper, then using a wire rack to keep the mushrooms up and out of the juices while cooking.
Either way, this recipe is delicious and brings back all the lasagna feels you’ve been missing on Keto.
Keto Portobello LasagnaDifficulty: Medium
2 Tb Avocado Oil
4 Large Portobello Mushrooms
1/2 lb lean ground beef
1/2 Tbs Italian Seasoning
1/2 tsp salt
1/4 tsp black pepper
1 cup crushed tomatoes
1 cup shredded mozzarella
1/4 cup parmesan, grated
2 Tb basil, chopped
1 cup ricotta
1 egg, beaten
1/3 cup onion, diced
2 cloves garlic, minced
(optional) 1/2 tsp crushed red pepper flakes
- Preheat oven to 400°F and line a baking sheet with parchment paper. (Note: If you have a wire rack that fits with the baking sheet – use it. This will keep the mushrooms out of the juices while cooking)
- Remove stems and scoop out gills of mushrooms
- Lightly wash mushrooms and set aside to dry
- Heat 1 Tb oil in pan at med-high heat and add onions. Saute 5-8 mins or until translucent
- Add garlic and saute until fragrant (approx 1-2 min)
- Add beef and cook through
- Add italian seasoning, salt, pepper, and crushed tomatoes
- Cook until well combined. Mix in Parmesan Cheese then set aside.
- In a small bowl, mix together ricotta, egg, and chopped basil
- When dry, brush inside and outside of each mushroom with avocado oil and place on prepared baking sheet.
- Layer each mushroom cap with beeg mixture, then ricotta, and top with mozzarella
- Bake 25-30 minutes or untli mushrooms are cooked through and the mozzarella is golden brown.
- Remove from oven, top with fresh basil and enjoy!