If you love the rich and comforting flavors of lasagna but want a bite-sized, low-carb alternative, these Lasagna Stuffed Mushrooms are the perfect solution! Packed with seasoned ground beef, marinara sauce, and melted cheese, these mushrooms deliver all the classic lasagna taste in a simple, fun-to-eat package.
Lasagna Stuffed Mushrooms Recipe :
Lasagna Stuffed Mushrooms combine the best of two worlds: the savory goodness of lasagna and the earthy flavor of mushrooms. Whether you’re hosting a party, preparing a weeknight dinner, or looking for a unique appetizer, this recipe is easy to make and sure to impress your guests.
History of the Recipe :
Stuffed mushrooms have been a culinary favorite since the mid-20th century, originating as an Italian-inspired appetizer. The concept of combining lasagna flavors with mushrooms is a modern twist, providing a low-carb, gluten-free option without sacrificing the richness and satisfaction of traditional lasagna.
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Lasagna Stuffed Mushrooms Recipe
Ingredients
- 12 large white or portobello mushroom caps, cleaned and stems removed
- 1/2 lb ground beef (or Italian sausage)
- 1 cup marinara sauce
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the mushroom caps by cleaning them and removing the stems. Lightly brush with olive oil and place them on a baking sheet.
- In a skillet over medium heat, cook the ground beef until browned. Add garlic, Italian seasoning, salt, and pepper. Stir in the marinara sauce and simmer for 5 minutes.
- In a small bowl, mix the ricotta cheese and half of the Parmesan cheese.
- Fill each mushroom cap with a spoonful of the ricotta mixture, followed by the meat sauce.
- Sprinkle mozzarella cheese and the remaining Parmesan cheese on top of each stuffed mushroom.
- Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
- Garnish with fresh basil if desired and serve warm.
Notes
- Use portobello mushrooms for a heartier portion.
- Adjust seasoning to taste for a personalized flavor profile.
Tips for Lasagna Stuffed Mushrooms Recipe :
- Pre-bake mushroom caps for 5 minutes to prevent excess moisture.
- Substitute ground turkey or chicken for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQs for Lasagna Stuffed Mushrooms Recipe :
- Can I make these mushrooms vegetarian?
Yes! Substitute the ground beef with sautéed vegetables like spinach, zucchini, or lentils. - Can I prepare Lasagna Stuffed Mushrooms in advance?
Yes, you can assemble the mushrooms a day ahead and bake them when ready to serve. - What mushrooms are best for stuffing?
Large white mushrooms or portobello mushrooms work best due to their size and sturdiness.
Conclusion :
Lasagna Stuffed Mushrooms are a fun and flavorful twist on a classic Italian dish. Whether you’re serving them as an appetizer, snack, or side dish, these cheesy, meaty delights are a crowd-pleaser. Try them at your next gathering and enjoy the rich, comforting taste of lasagna in every bite!