Lasagna Stuffed Portobello Mushrooms

Lasagna Stuffed Portobello Mushrooms are a creative, low-carb twist on traditional lasagna, using hearty portobello mushroom caps as the “noodle” base. These mushrooms are stuffed with layers of rich ricotta, marinara sauce, and melted mozzarella, offering all the comforting flavors of lasagna in a lighter, more elegant form. Each bite is a perfect blend of savory, cheesy goodness with the earthy flavor of the mushrooms.

I first made these Lasagna Stuffed Portobello Mushrooms when I was craving lasagna but wanted a healthier alternative, and they quickly became a favorite in our house. The mushrooms provided a perfect vessel for the rich filling, and the melted cheese gave each bite that familiar lasagna comfort. What I love most about this recipe is how easy it is to prepare, yet it feels so indulgent and satisfying.

What’s great about these stuffed mushrooms is their versatility. You can customize the filling by adding ground meat, spinach, or other vegetables to suit your taste. They’re perfect as an appetizer or as a main dish, especially when paired with a side salad or some garlic bread. Whether you’re looking for a healthier option or just something new to try, Lasagna Stuffed Portobello Mushrooms are sure to impress!

Perfect for:

Low-carb and keto diets
Italian food lovers
Gluten-free meals
Weeknight dinners
Meal prepping

Why You’ll Love This Recipe

Here are 10 reasons why these Lasagna Stuffed Portobello Mushrooms will become a favorite:

Rich and Comforting: Enjoy the hearty flavors of lasagna in a healthier form.
Low-Carb Alternative: Ditch the pasta without sacrificing taste or satisfaction.
Easy to Make: Simple ingredients and quick preparation make this dish weeknight-friendly.
Naturally Gluten-Free: No pasta means no gluten—perfect for those with sensitivities.
Perfect for Meal Prep: Make a batch and store them for easy reheating.
Flavor-Packed Marinara: The sauce brings the traditional lasagna taste to life.
Cheesy Goodness: A blend of mozzarella and Parmesan ensures each bite is irresistibly cheesy.
Customizable: Add meat, spinach, or different cheeses to make it your own.
Great for Entertaining: These stuffed mushrooms look and taste gourmet while being easy to serve.
Vegetarian-Friendly Option: Easily adaptable for meat-free diets.

Preparation and Cooking Time

Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4 servings
Calories per serving: Approximately 250-300 calories
Key Nutrients: Protein: 15g, Carbs: 12g, Fat: 18g

Ingredients

For the Stuffed Mushrooms:

4 large portobello mushroom caps, stems removed
1 tablespoon olive oil
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese (plus extra for topping)
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
Fresh basil for garnish

Ingredient Highlights

Portobello Mushrooms: Meaty and flavorful, they serve as a perfect base.
Ricotta Cheese: Provides a creamy, authentic lasagna texture.
Mozzarella Cheese: Ensures a melty, stringy cheese pull with every bite.
Marinara Sauce: Adds a robust Italian flavor to complement the filling.

Step-by-Step Instructions

Prepare the Mushrooms:

Preheat Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prep the Mushrooms: Brush the mushroom caps with olive oil and place them gill-side up on the baking sheet.
Pre-Bake: Bake for 10 minutes to remove excess moisture. Pat dry with a paper towel.

Make the Ricotta Filling:

Mix Ingredients: In a medium bowl, combine ricotta cheese, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper. Mix until well blended.

Assemble the Mushrooms:

Fill with Ricotta Mixture: Spoon the ricotta mixture evenly into the mushroom caps.
Add Marinara Sauce: Spread marinara sauce over the ricotta filling.
Top with Mozzarella: Sprinkle extra mozzarella cheese on top for a melty finish.

Bake and Serve:

Bake: Return the mushrooms to the oven and bake for another 15 minutes, until the cheese is bubbly and golden brown.
Garnish and Serve: Sprinkle with fresh basil before serving. Enjoy warm!

How to Serve

Here are 9 serving suggestions for Lasagna Stuffed Portobello Mushrooms:

With Garlic Bread: Serve alongside a slice of garlic bread for a full meal.
Over Zoodles: Pair with zucchini noodles for extra veggies.
As a Side Dish: Serve alongside grilled chicken or steak.
With a Fresh Salad: A crisp Caesar or arugula salad complements the richness.
Topped with Extra Parmesan: A sprinkle of Parmesan enhances the umami flavor.
For Meal Prep: Make in advance and store in the fridge for up to 3 days.
For a Fancy Dinner: Serve as an appetizer at an Italian-themed dinner.
With Roasted Vegetables: Pair with roasted asparagus or bell peppers.
On a Low-Carb Diet: Enjoy as a satisfying keto-friendly main course.

Additional Tips

Pre-cook the Mushrooms: Before stuffing, sauté the portobello mushroom caps for a few minutes to release excess moisture, ensuring the stuffing stays firm.
Use Fresh Herbs: Adding fresh basil, oregano, or thyme to the ricotta mix will give your stuffed mushrooms a vibrant and aromatic flavor.
Try Ground Turkey or Chicken: Swap out ground beef for a leaner option like turkey or chicken for a healthier lasagna filling.
Top with Mozzarella: For an extra cheesy touch, sprinkle shredded mozzarella cheese on top before baking to create a golden, bubbly crust.
Season the Mushroom Caps: Before stuffing, lightly season the mushroom caps with salt, pepper, and olive oil for enhanced flavor.
Add Spinach for Extra Veggies: Incorporate cooked spinach into the ricotta mixture to add extra nutrients and flavor to your dish.
Make it Gluten-Free: Use gluten-free noodles or skip the pasta altogether and focus solely on the layers of cheese, meat, and sauce.
Use Marinara with a Kick: Spice things up by using a marinara sauce with a little kick—add red pepper flakes or hot sauce to the mix.
Add a Dash of Nutmeg: A small sprinkle of nutmeg in the ricotta mixture can elevate the flavor and give it that classic lasagna vibe.
Broil for a Crispy Finish: After baking, switch the oven to broil for 1-2 minutes to get the cheese bubbling and golden on top for a crispy, delicious finish.

Recipe Variations

Meat Lovers: Mix cooked ground beef or beef sausage into the ricotta filling.
Spinach Ricotta: Stir in sautéed spinach for extra greens.
Dairy-Free Option: Use dairy-free cheese alternatives.
Pesto Twist: Add a spoonful of pesto to the filling for extra flavor.
Spicy Version: Sprinkle red pepper flakes for a kick.

Special Equipment

Baking Sheet: To bake the mushrooms evenly.
Mixing Bowl: For combining the ricotta mixture.
Parchment Paper: Prevents sticking and makes cleanup easier.

FAQ Section

What are Lasagna Stuffed Portobello Mushrooms?
Lasagna Stuffed Portobello Mushrooms are large Portobello mushroom caps filled with layers of lasagna-style ingredients, such as marinara sauce, cheese, and ground meat or vegetables, baked to perfection.
Can I use a different type of mushroom instead of Portobello?
While Portobello mushrooms work best due to their size and texture, you can experiment with other large mushrooms like cremini or shiitake, though the flavor and size may vary.
Is this recipe vegetarian?
Lasagna Stuffed Portobello Mushrooms can be made vegetarian by using plant-based meat or by omitting the meat entirely and adding extra vegetables like spinach, zucchini, or bell peppers.
Can I make this recipe gluten-free?
Yes! Simply substitute regular lasagna noodles with gluten-free lasagna noodles or use gluten-free breadcrumbs if you’re making a crunchy topping.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for the best texture.
Can I freeze Lasagna Stuffed Portobello Mushrooms?
Yes, you can freeze them before or after baking.
What kind of cheese can I use?
You can use a variety of cheeses such as ricotta, mozzarella, and parmesan for a classic lasagna flavor.
Do I need to cook the mushrooms first?
It’s not necessary to cook the mushrooms before stuffing them.
How can I make this recipe more flavorful?
Enhance the flavor by adding Italian seasoning, garlic, or red pepper flakes to the filling. You can also top the stuffed mushrooms with fresh basil or parsley before serving.
Can I make Lasagna Stuffed Portobello Mushrooms ahead of time?
Yes, you can prepare and assemble the mushrooms ahead of time and refrigerate them. Simply bake them when you’re ready to serve for a quick and easy meal.

Conclusion

Lasagna Stuffed Portobello Mushrooms are a creative and delicious twist on classic lasagna, using large, meaty Portobello mushrooms as the perfect vessel for all your favorite lasagna flavors. These mushrooms are filled with layers of ricotta cheese, marinara sauce, and savory ground meat or vegetables, then baked to perfection, creating a satisfying, low-carb alternative to traditional lasagna. The mushrooms add a rich, earthy flavor that complements the cheesy, tangy filling perfectly.

This recipe is easy to make and can be customized with your choice of fillings, such as spinach, beef sausage, or a blend of cheeses. Whether you’re serving them as a main dish or an appetizer, Lasagna Stuffed Portobello Mushrooms are sure to impress with their bold flavors and unique presentation.

I can’t wait to see how your Lasagna Stuffed Portobello Mushrooms turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your tasty creations! And don’t forget to leave a comment and let me know how you made this dish your own!