Lasagna Stuffed Mushrooms Recipe
Delicious Lasagna Stuffed Mushrooms with seasoned beef, marinara sauce, and melted cheese for a perfect appetizer or snack.
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.