Easy Keto Lasagna Stuffed Portobellos

Easy Keto Lasagna Stuffed Portobello Mushrooms will be a new family favorite! All the flavors of your favorite classic comfort food in a low carb and fun to eat package!

Ingredients

• 4 large portobello mushrooms
• 4 links of Italian sausage (or about 12 oz other ground meat)
• 1 cup whole milk ricotta cheese
• 1 cup sugar free marinara sauce
• 1 cup whole milk mozzarella cheese, shredded
• chopped parsley to garnish if desired

Instructions

• Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
• Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
• Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
• Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
• Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
• Bake in a preheated 375 degree (F) oven for 40 minutes.
• Garnish with parsley and serve hot.

See full instruction on : ibreatheimhungry.com