4 portabella mushrooms
½ c. Ricotta cheese
4 Tbs marinara
½ c. Shredded mozzarella cheese
1 lb. Ground sausage
Rinse mushrooms to remove dirt and debris. Take a spoon and gently scrape the gills out and remove any stem. Place on a foil lined baking sheet, upside down so it looks like a little bowl.
Split sausage into 4 equal balls. Press ball into patties and fill mushroom “bowl” with sausage patty.
Take 2 tablespoons of ricotta cheese and spread over sausage. Take 1 tablespoon of marinara and spread over ricotta. Sprinkle with mozzarella cheese and a pinch of Italian seasoning.
Place into an oven at 375°F for 40 minutes.
For each mushroom: <4 net carbs
Your carb count will vary based on your marinara. My calculations are based on a high carb marinara but due to the small amount of sauce on each, the carb count was still low.*