Instant Pot Lasagne Stuffed Portobellos

Stuffed with pork sausages, ricotta and mozzarella cheeses, these delicious mushroom caps are a sure crowd pleaser.

Instant Pot Lasagne Stuffed Portobellos
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
  • 12 oz. pork sausages
  • 1 cup whole milk ricotta cheese
  • 4 large Portobello mushrooms
  • 1 cup marinara sauce
  • 1/2 cup parsley chopped
  • 1 cup whole milk mozzarella cheese shredded
  • 1 cup water
  • Arrange the trivet in the Instant Pot and add water.
  • Stuff each pork sausage inside each mushroom.
  • Place ricotta cheese over the sausages and put a dent in the center.
  • Pour the marinara sauce over the ricotta cheese and top with mozzarella cheese.
  • Transfer the dressed mushrooms on the trivet and lock the lid.
  • Set the Instant Pot to “Manual” at “High Pressure” for 35 minutes.
  • Carefully release the pressure naturally and open the lid.
  • Dish out and garnish with parsley.
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