Lasagna Stuffed Mushrooms-stuffed portobello mushrooms filled with ricotta cheese, spinach, marinara sauce, and topped with more cheese and fresh basil. These stuffed mushrooms taste just like lasagna, I promise you won’t miss the noodles!
Portobello Stuffed Mushrooms
Lasagna is classic comfort food. A big pan of noodles that are layered with marinara sauce, lots of cheese, meat, veggies, herbs…you can’t go wrong, right? Well, when I don’t have time to make a big pan of classic lasagna or want a lightened up version of lasagna, I like to make Lasagna Stuffed Mushrooms. That’s right, you get all of that cheesy, saucy lasagna goodness inside of a big portobello mushroom. These stuffed portobello mushrooms are low-carb, gluten-free, vegetarian, and SO delicious! Plus, they are easy to make!
Portobello mushrooms have a meaty texture and are extremely versatile. They are also a very large mushroom, making them great for main dishes and for stuffing. Portobellos can measure up to six inches across the top. The underside of portobellos have distinctive webs under the cap, called gills.
To keep portobello mushrooms fresh, store them in a paper bag in the refrigerator. Avoid airtight containers, which can collect moisture and cause spoilage. Don’t wash mushrooms, use a damp towel to gently clean the mushroom caps.
You can find portobello mushrooms at most grocery stores in the produce section with the other mushrooms.
How to Make Lasagna Stuffed Mushrooms
Lasagna stuffed mushrooms are easy to make and one of our favorite meatless meals. Even the kids love this stuffed mushroom recipe!
- Make sure you choose the largest portobello mushrooms you can find. If your portobellos are smaller in size, you might be able to fill 5 or 6 mushrooms.
- To prepare the mushrooms, twist off the stem. Gently scrape off the black gills on the underside of the mushroom cap using the tip of a spoon.
- Set a wire rack on a large rimmed baking sheet. The mushrooms will get juicy as they cook in the oven so we like to cook them on a wire rack so they don’t get soggy.
- Make sure you squeeze the excess liquid out of the frozen spinach before adding to the cheese mixture.
- In a medium bowl, add the ricotta cheese, egg, drained spinach, 1 cup of mozzarella cheese, ½ cup of the Parmesan cheese, lemon zest, basil, garlic powder, red pepper flakes, and pinch of nutmeg. Stir until well combined. Make sure you only add a pinch of nutmeg, a little goes a long way, but don’t skip it. It really adds a nice flavor.
- Divide the ricotta spinach filling evenly between the portobello mushrooms.
- We like to use either our easy marinara sauce or slow cooker marinara sauce for this recipe. You can use your favorite store bought sauce too.
- Top each mushroom with ¼ cup marinara sauce and the additional mozzarella and Parmesan cheese. Season with salt and pepper, to taste.
- Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on the top, put the pan under the broiler for 1 minute. Make sure you watch the mushrooms closely, the cheese will brown quickly.
- Garnish the stuffed mushrooms with fresh basil and serve warm. The mushrooms are best the day they are made, but you can store leftovers in a container in the fridge. You can reheat in the microwave or oven.
What to Serve with Lasagna Stuffed Mushrooms
These stuffed portobellos are hearty enough for a main dish, but if you want to serve something on the side, here are a few of our favorites. The kids say garlic bread is a MUST and I have to agree with them:)
More Lasagna Recipes
Looking for more lasagna recipes? Here are a few of our favorites!
- Easy Skillet Lasagna
- 4-Ingredient Ravioli Lasagna
- Spinach Artichoke Lasagna Roll Ups
- Pesto Lasagna Roll Ups
Lasagna Stuffed Mushrooms
Stuffed Portobello Mushrooms that taste just like lasagna! You will love this easy, low-carb meatless meal!
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Total Time
- 40 minutes
- 4 large Portobello mushrooms
- 1 1/4 cups ricotta cheese
- 1 large egg
- 10 oz frozen spinach thawed and drained of excess liquid
- 2 cups shredded mozzarella divided
- ¾ cup shredded Parmesan cheese divided
- Zest of 1 lemon
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- Pinch of nutmeg
- Kosher salt and black pepper to taste
- 1 cup marinara sauce
- Chopped basil for garnish
Preheat oven to 400 degrees F. Set a wire rack on a rimmed baking sheet and set aside.
With a spoon, gently scoop out the gills that are inside the portobello mushrooms. Discard the gills and set the mushrooms aside.
In a medium bowl, add the ricotta cheese, egg, drained spinach, 1 cup of mozzarella cheese, ½ cup of the Parmesan cheese, lemon zest, basil, garlic powder, red pepper flakes, and pinch of nutmeg. Stir until well combined.
Divide the ricotta spinach filling between the Portobello mushrooms. Top each mushroom with ¼ cup marinara sauce and the additional mozzarella and Parmesan cheese. Season with salt and pepper, to taste.
Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on the top, put the pan under the broiler for 1 minute. Make sure you watch the mushrooms closely, the cheese will brown quickly.
Remove from oven and garnish with basil. Serve warm.
portobello stuffed mushrooms, stuffed mushrooms
Photos by Dishing Out Health