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Instant Pot Lasagne Stuffed Portobellos
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
535
kcal
Author
Corrie
Ingredients
12 oz.
pork sausages
1
cup
whole milk ricotta cheese
4
large
Portobello mushrooms
1
cup
marinara sauce
½
cup
parsley
chopped
1
cup
whole milk mozzarella cheese
shredded
1
cup
water
Instructions
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.
Nutrition
Calories:
535
kcal