Low Carb Portobello Skillet Lasagna

Welcome to the July 17, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales or always affordable ingredients. Every summer. ALDI puts six oz packs of portobello mushroom caps on sale… and this is our lucky week!

YUM, I do so love these things, and use them in all sorts of recipes from Portobello Pizza to Portobello Artichoke Paninis to Portobello Egg Cups to Portobello Poblano Tacos to… OK, you got me, more Portobello Pizza.

MashupDad had an especially lucky week, because he dearly loves all things meaty and cheesy and lasagna-y and we actually enjoyed two different variations on Portobello Skillet Lasagna over the past few days. Why? Well, the first time was pretty good, but not quite right — so I couldn’t rest until I tweaked things and tried again.

The second attempt? Boom: That was the keeper, and the recipe I’m sharing with you here. So without further ado:

Low Carb Portobello Skillet Lasagna

Ingredients

1 lb ground beef (I used two 85/15 pub burgers from Jewel)
1/2 lb spicy breakfast sausage
1/2 a medium yellow onion, chopped
1.5 Tbsp minced garlic
6-8 medium portobello mushroom caps
olive oil
oregano
Italian seasoning
28 oz can crushed tomatoes with basil
1/2 Tbsp oregano
1/2 Tbsp basil
1/2 tsp crushed red pepper
1.5 Tbsp parsley, divided
1/2 tsp salt
15 oz ricotta
1/2 cup shredded Parmesan
sea salt, to taste
pepper, to taste
12 oz mozzarella, sliced

Directions

Brown your ground beef and breakfast sausage in a 12″ cast iron skillet over medium heat, then drain and return to pan. Add diced onion and minced garlic and saute another 5-7 minutes over medium heat or until onion is soft, stirring occasionally.

While meat is browning, clean mushroom caps, remove stems, and pat dry. Place cup side up on a rimmed baking pan lined with foil or silicon baking mats and brush with olive oil, then sprinkle generously with oregano and Italian seasoning. Bake at 400 for 20 minutes, then drain off excess liquid and set aside.

Stir tomatoes, oregano, basil, crushed red pepper, 1 Tbsp parsley, and 1/2 tsp salt into browned beef & sausage mixture, then simmer on low for 10-15 minutes.

While your meat sauce is simmering, combine ricotta, 1/2 Tbsp parsley, Parmesan, sea salt, & pepper in separate bowl.

Arrange portobello caps cup side up on top of your finished meat sauce. Fill each with ricotta-Parmesan mixture, then top with sliced mozzarella. Bake at 400 degrees for 35 minutes or until cheese is nicely browned. Garnish with chopped fresh parsley (optional).

Notes: If you freeze your mozzarella for 20 minutes or so, it will slice more easily. Use caution when removing your finished portobello skillet lasagna from the oven, since it will be very full, very hot, and will spill over the edges very easily. Lastly, don’t skip the step of precooking the mushroom caps, since you don’t need all that excess liquid in your finished dish.

Ohhh myyyy, you guys!

So. Good. High School Guy is not a huge fan of mushrooms… but he’s a huge fan of these! Mr. 9 is iffy on portobellos lately… but he’s a huge fan of these! Portobello Skillet Lasagna takes all the best things about lasagna and wraps them up in one glorious uber-cheesy skillet of low carb, gluten free, umami goodness.

Who needs noodles, anyway? 🙂

Portobello Skillet Lasagna, printable recipe

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Low Carb Portobello Skillet Lasagna

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Portobello Skillet Lasagna takes all the best things about lasagna and wraps them up in one glorious uber-cheesy skillet of low carb, gluten free, umami goodness.

Course dinner

Total Time 1 hour hour 30 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1 lb 85/15 ground beef
• 1/2 lb spicy breakfast sausage
• 1/2 a medium yellow onion, chopped
• 1.5 Tbsp minced garlic
• 6-8 medium portobello mushroom caps
• olive oil
• oregano
• Italian seasoning
• 28 oz can crushed tomatoes with basil
• 1/2 Tbsp oregano
• 1/2 Tbsp basil
• 1/2 tsp crushed red pepper
• 1.5 Tbsp parsley, divided
• 1/2 tsp salt
• 15 oz ricotta
• 1/2 cup shredded Parmesan
• sea salt, to taste
• black pepper, to taste
• 12 oz mozzarella, sliced

Instructions

• Brown your ground beef and breakfast sausage in a 12" cast iron skillet over medium heat, then drain and return to pan.
• Add diced onion and minced garlic and saute another 5-7 minutes over medium heat or until onion is soft, stirring occasionally.
• While meat is browning, clean mushroom caps, remove stems, and pat dry.
• Place cup side up on a rimmed baking pan lined with foil or silicon baking mats and brush with olive oil, then sprinkle generously with oregano and Italian seasoning.
• Bake at 400 for 20 minutes, then drain off excess liquid and set aside.
• Stir tomatoes, oregano, basil, crushed red pepper, 1 Tbsp parsley, and 1/2 tsp salt into browned beef & sausage mixture, then simmer on low for 10-15 minutes.
• While your meat sauce is simmering, combine ricotta, 1/2 Tbsp parsley, Parmesan, sea salt, & pepper in separate bowl.
• Arrange portobello caps cup side up on top of your finished meat sauce.
• Fill each with ricotta-Parmesan mixture, then top with sliced mozzarella.
• Bake at 400 degrees for 35 minutes or until cheese is nicely browned.
• Garnish with chopped fresh parsley (optional).

Notes

If you freeze your mozzarella for 20 minutes or so, it will slice more easily. Use caution when removing your finished portobello skillet lasagna from the oven, since it will be very full, very hot, and will spill over the edges very easily. Lastly, don’t skip the step of precooking the mushroom caps, since you don’t need all that excess liquid in your finished dish.

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