Lasagna-Stuffed Mushroom Recipe (Low Carb and Keto-Friendly)

A Low-Carb, Keto-Friendly Main Dish

These lasagna-stuffed mushrooms are delicious bites of cheesy goodness smothered in meat sauce. This recipe is both low carb and keto-friendly.

When I have an idea for a recipe, I usually do a quick online search to see what I can find. Sometimes I find something close to what I want, and other times I do not. That's when I go into the kitchen and play. This recipe is the result of my last play session.

Cook Time

Ingredients

• 12 medium-sized mushroom caps, cleaned, stems reserved

For the sauce:

• 1/2 pound 80/20 ground beef, browned and drained
• 1 1/2 cups marinara sauce

For the filling:

• 1 tablepoon Parmesan cheese, grated
• 1 teaspoon garlic, chopped
• 1 1/4 cups mozzarella cheese, shredded, divided
• 1/2 cup cottage cheese, 4% milkfat, large curd
• 1/2 cup frozen spinach, thawed and squeezed
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, large

Instructions

1. Preheat oven to 400°F. In mixing bowl, mix items for filling, using a 1/4 cup of mozzarella. Make sure to separate the spinach well.
2. In saucepan or microwavable bowl, mix browned ground beef and marinara. Heat until warmed through.
3. Stuff mushrooms with approximately 1 teaspoon of filling, using more if necessary. Place mushroom caps in 9x9 glass pan.
4. Bake for 20 minutes. Remove from oven, top with marinara and remaining mozzarella.
5. Bake for 10 to 15 more minutes until meat sauce is warmed through and cheese is lightly browned.

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