Sweet Peas and Saffron · by Annie Holmes★ 4.6 (29)
Lasagna Stuffed Portobello Mushrooms (Make Ahead, Freezer)
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 38%
CARBS 18G21% OF CAL
3G FIBER6G SUGAR9G OTHER
FAT 24G63% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushrooms stuffed with ricotta, spinach, and marinara sauce, then roasted until tender. A low-carb, vegetarian take on lasagna.
mainitalianbaked good🥧 baking dish🍪 sheet pan🔥 ovendiabeticgluten freevegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 portobello mushrooms (see note 1)
- 1-2 tablespoons olive oil
- 1 cup marinara sauce
- 1 1/2 cups ricotta
- 1/4 teaspoon salt
- 1 egg
- 1 1/2 cup fresh spinach (chopped)
- 1/2 cup basil (chopped)
- 1 cup mozzarella (shredded)
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 38%
CARBS 18G21% OF CAL
3G FIBER6G SUGAR9G OTHER
FAT 24G63% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 750mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 824mg
- Calcium
- 448mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.