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Lasagna Stuffed Mushrooms

Lasagna Stuffed Mushrooms

Stuffed Portobello Mushrooms that taste just like lasagna! You will love this easy, low-carb meatless meal! 
4.84 from 6 votes


  • 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.


Calories: 427kcal, Carbohydrates: 10g, Protein: 32g, Fat: 28g, Saturated Fat: 17g, Fiber: 2g
Keywords portobello stuffed mushrooms, stuffed mushrooms