Portabello mushroom "lasagna"

idauria
idauria Posts: 1,037 Member
edited November 9 in Recipes
I made this last night. It's something I had made years ago when I was new to low carb dieting. It's so easy to make and very delicious. I cleaned the gills out of some portabello mushrooms. I filled each cap with 1/4 cup ricotta cheese(I used non fat to cut down on the cals, but if you want less carbs, use low or full fat), then I layered with 1/4 cup of 93% lean meat sauce(homemade, was in my freezer), then 1/4 cup 2% shredded mozzarella, topped with some plain tomato sauce. I also sprinkled on 1 tbs grated parmesan cheese. Bake in the oven at 350 degrees for about 30 minutes. The mushrooms should be soft and easily pierced with a fork or knife. They came out so good, even my 6 year old daughter loved it!

The way I made them it came out to be around 250 cals, 18g carbs, 22 grams protein or so. Obviously this is something you can tweak to adjust for cals and carbs.
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Replies

  • Sabresgal63
    Sabresgal63 Posts: 641 Member
    Those sound so yummy. Did you use the real big Portabella's or the small button ones?
  • cwunderlich
    cwunderlich Posts: 35 Member
    bump...sounds delicious
  • idauria
    idauria Posts: 1,037 Member
    Those sound so yummy. Did you use the real big Portabella's or the small button ones?

    The large ones. It's much easier to fill the larger caps.
  • ajlarz
    ajlarz Posts: 155 Member
    Awesome idea!!!! I will be trying this! I think I'll add a spinach/garlic mixture too. YUM!
  • Suziq2you
    Suziq2you Posts: 396 Member
    bump
  • cabaray
    cabaray Posts: 971 Member
    bump
  • leanmachinedream
    leanmachinedream Posts: 223
    This sounds amazing. I love new spins on food. My recent spin on lasagna was using won ton wrappers as the noodle layers. Each lasagna cup comes to about 130 calories.
  • mish26
    mish26 Posts: 60 Member
    This is going on my menu for next week! My son's favorite food is lasagna and my husband and I love mushrooms! Perfect.
  • mamasasa
    mamasasa Posts: 90 Member
    I use portabello mushrooms to make tuna melts! Love how easy they replace the bread or noodles :-)
  • andreacord
    andreacord Posts: 928
    OH MY GOD. I've been craving lasagna and portabellas are on my shopping list.. Thanks! Bump for later :)
  • honeysprinkles
    honeysprinkles Posts: 1,757 Member
    Awesome idea!!!! I will be trying this! I think I'll add a spinach/garlic mixture too. YUM!
    ooh that sounds really good too!
  • UsedToBeHusky
    UsedToBeHusky Posts: 15,228 Member
    bump
  • sergetns73
    sergetns73 Posts: 172 Member
    wong tong wrapper instead of noodles ? how did you get them cook so they dont go hard ?
  • his_kid1
    his_kid1 Posts: 177 Member
    YUM! Sounds really good!
  • clairification
    clairification Posts: 71 Member
    This sounds awesome! I love mushrooms and have really missed lasagna since going gluten free-now I can have the best of both worlds!
  • andreacord
    andreacord Posts: 928
    OH MY GOD. I've been craving lasagna and portabellas are on my shopping list.. Thanks! Bump for later :)
  • cynfullcyn
    cynfullcyn Posts: 81 Member
    bump
  • mochama12487
    mochama12487 Posts: 130 Member
    I use portabello mushrooms to make tuna melts! Love how easy they replace the bread or noodles :-)

    OMG Why did I never think of mushroom tuna melts?!?!?!
  • ursula71
    ursula71 Posts: 12
    bump
  • tjspain
    tjspain Posts: 16 Member
    sounds great....i will have to try this one for sure!!!:love:
  • carole456
    carole456 Posts: 121 Member
    this sounds delicious, I'll definitely try it this weekend
  • themommie
    themommie Posts: 5,033 Member
    thanks for sharing sounds YUMMY. I have been making lasagna using sliced zucchini instead of the noodles it is good but a bit runny because of the water in the zucchini.
  • tenax
    tenax Posts: 97
    love portobello mushrooms..they are good too with a bit of olive oil and that dark vinegar and any other seasoning you like (like you use for dipping focaccio) marinate in a baggie for a day in the mix, then put some shredded skim milk mozzarella on top and bbq!
  • sharonsjones
    sharonsjones Posts: 574 Member
    That sounds so good!! My husband would love that!
  • leanmachinedream
    leanmachinedream Posts: 223
    wong tong wrapper instead of noodles ? how did you get them cook so they dont go hard ?

    The outside of the wrappers get crispy but the inside stays pretty soft. I put one won ton wrapper in a muffin tin, low-fat ricotta cheese, ground turkey, pasta sauce, and mozzerella. Then another won ton wrapper with another layer of ingredients and they go in the oven at 350 for about 15 minutes.
  • idauria
    idauria Posts: 1,037 Member
    Awesome idea!!!! I will be trying this! I think I'll add a spinach/garlic mixture too. YUM!
    ooh that sounds really good too!

    If I had frozen chopped spinach in the freezer I would have used it in there to have a green element in the dish. I didn't eat it with anything else.
  • bridgeville
    bridgeville Posts: 43
    bump
  • tenax
    tenax Posts: 97
    we had these for dinner tonight. used prego and tex mex cheese mix. awesome!
  • Hairhacker
    Hairhacker Posts: 174 Member
    These sound great!!
  • AngelaWeber
    AngelaWeber Posts: 95 Member
    Bump
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