This tasty and gluten free lasagna stuffed mushrooms breakfast recipe is my husband’s favorite breakfast brunch. He loves to eat it and I make it two times in a week for him. Every time he enjoys it a lot and appreciates me.
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Time to take a vacation from your go-to lasagna recipe and give this gluten free lasagna stuffed mushrooms breakfast recipe a try. All of your favorite lasagna ingredients bowled up into a bit size no noodle dish. These roasted mushrooms stuffed with a cheese and meat filling are so delicious.
Top them with mozzarella cheese and pasta sauce and bake till bubbly. This is a super easy way to make a delicious no noodle lasagna for breakfast. The best thing is it will be ready in less than an hour to enjoy your breakfast.

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Servings | Prep Time | Cook Time | Passive Time |
2 | 15minutes | 30minutes | 50minutes |
Servings | Prep Time |
2 | 15minutes |
Cook Time | Passive Time |
30minutes | 50minutes |
- 1/4 pound lean ground beef
- 1/2 cup small curd cottage cheese fat-free
- 1 egg
- 1 tablespoon green onion finely chopped
- 1 tablespoon parsley fresh and chopped
- salt to taste
- black pepper to taste
- 1/4 cup pasta sauce prepared and divided
- 6 mushrooms large fresh or more as needed, stems removed
- 1/4 cup shredded mozzarella cheese divided
Ingredients
Servings:
Units:
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Nutrition Facts
How to Make Gluten Free Lasagna Stuffed Mushrooms Breakfast Recipe
Amount Per Serving
Calories 308 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 169mg 56%
Sodium 1012mg 42%
Potassium 491mg 14%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 31g 62%
Vitamin A 25%
Vitamin C 22%
Calcium 29%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
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- Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Cook and stir the ground beef in a skillet over medium heat, breaking it apart as it cooks, until the meat is no longer pink, about 10 minutes.
- Mix together the cottage cheese, egg, green onion, parsley, and salt and pepper in a bowl until the mixture is well combined. Stir in the cooked ground beef.
- Place the mushrooms, hollow sides up, close together in the prepared baking dish. Spoon about 1 tablespoon of the cheese filling into the cavity of each mushroom, and allow remaining filling to overflow between mushrooms.
- Bake in the preheated oven until the cheese filling is set, about 15 minutes. Remove dish from oven, and spread the pasta sauce evenly over the mushrooms.
- Sprinkle an even layer of mozzarella cheese over the sauce, return the dish to the oven, and broil until the cheese is bubbling and beginning to brown, about 5 more minutes.
- Let the mushrooms stand 5 minutes before serving.
Serve and Enjoy with your family.