Lasagna Stuffed Portobello Mushrooms

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!

As a big plus, this recipe is also low carb, freezer-friendly and vegetarian. Basically, this recipe is a delicious meatless meal that’s low-carb and pretty genius! Made in just under 35 minutes, this recipe is a must-try!

How To Make The Tastiest Lasagna Stuffed Portobello Mushrooms:


  • 4 portobello mushrooms
  • 1 1/2 cup fresh spinach (chopped)
  • 1 1/2 cups ricotta
  • 1 cup marinara sauce
  • 1 cup mozzarella (shredded)
  • 1/2 cup basil (chopped)
  • 1-2 tbsp olive oil
  • 1 egg
  • 1/4 tsp salt


Start by preparing the mushrooms. So, begin by snapping off the stems. Then, using a spoon, scoop the gills out of the 4 portobello mushrooms.

Rinse, then lightly dry. Apply a generous coating of olive oil on the mushrooms and arrange them on a pan.

Now, it’s time to fill the mushrooms. So, pour 1/4 cup marinara sauce into each of the mushrooms.

Then mix together the ricotta, spinach, basil, and egg and evenly divide it amongst the four mushrooms.

Next, sprinkle the tops of the mushrooms with shredded mozzarella cheese.

Finally, it’s time to bake the lasagna stuffed portobello mushrooms. So, place them in a 400 °F oven and bake them for approximately 20 mins or until the mushrooms are tender and dark brown. 

Do not allow the mushrooms to become too soft as they will fall apart, and the lasagna fillings will be spilled out.

If you decide on freezing the mushrooms to use them for later, first let them cool completely. Then, wrap each of the mushrooms in foil.  The foil-wrapped mushroom should be placed in an empty meal prep container or reusable silicone bag, or a plastic freezer bag. Freeze for up to 3 months.

To bake the frozen mushrooms start by unwrapping them from the foil and placing them on a large baking sheet. Heat the oven to 350 °F and then bake them for 40- 50 minutes, or until cheese is bubbly and mushrooms are heated through. 



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