Lasagna Stuffed Mushrooms
Updated October 13, 2021
Quick Summary
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!
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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
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Have you tried this recipe?
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This is just a stuffed mushroom, not a lasagna stuffed mushroom. They do not call them lasagna stuffed shells, lasagna stuffed eggplant, or lasagna manicotti. Lasagna is the noodle not the stuffing. So without the noodle you don’t have lasagna, you have a ricotta stuffed something.
All of that aside, this is a really good recipe.
You’re a pedant, Quinn.
Oh good lord. Settle down. You get why it’s called this. This isn’t a fancy Italian restaurant. How many times do you here people say they love Fettuccine and the mean Fettuccine Alfredo? And most Alfredos are not true Alfredos. It’s the flavors of lasagna stuffed in a big mushroom. … โ
We just had this for dinner and we thought it was a delicious lasagna stuffed mushroom. Thanks for sharing this recipe.
So happy you loved the stuffed mushrooms!
I made these last night for dinner. Love them thanks for another great recipe
I made these and was very happy with the outcome. Instead of discarding the gills I sautรฉd them in a little olive oil along with the spinach and garlic then added it to the ricotta. It was flavorful, and best of all – no waste. I also left out the nutmeg and lemon.
Great tip! I tried to not waste the mushroom gills when I made this the other night but I made a rookie error not sautรฉing they first, just baked it in a little dish with some leftover ricotta and spinach…wouldโve been better sautรฉed first.
Great idea!
โLasagna stuffed mushroomsโ are a hit! This recipe is so versatile which makes it fun to recreate over and over again. Thanks for the recipe!
Its look yummy. I will definitely taste them. Thanks for sharing your recipe.
Love this recipe! Iโve made it 3 times since May! I did find the first time I didnโt need as much ricotta or spinach had tons leftover so Iโve made my adjustments subsequently and use my leftover ricotta for your lasagna roll ups – also delicious!
Thank you!
I have enjoyed many of your recipes, especially the savory ones…one question though – have you ever considered publishing gram measurements on your blog and in your upcoming cookbook? I now use weighing scale exclusively and itโs helpful when bloggers convert their recipes.
Thanks so much! I don’t include gram measurements, sorry!!
So easy to make and delicious!!! I love the idea of mixing the mushroom gills with garlic and spinach!
Can these be frozen if I make a big batch.
Could you use fresh spinach instead of frozen?
Sure, you will just need a lot because it cooks down!
could this be considered KETO?
Made these “lasagna” stuffed mushrooms last night and they were delicious! Even my Italian boyfriend enjoyed them and said they tasted just like lasagna. Will definitely be adding to my dinner rotation. Enjoy many of your recipes – thanks!
hi! this looks amazing! I’m going to try it for dinner tonight. what part of the recipe does the 10g of carbs come from? I’m trying to do low carb whenever i can so I figured i’d ask!
Thats a lie! While amazing prep took WAY longer than 15 min
SO GOOD! I’d post my picture if I could.
Delicious- made ahead of time and cooked them up for dinner time
Served with linguine with sauce and zucchini. Loved the addition of lemon and nutmeg felt light but full of flavour. Really yummy. Thank you.
I’m so excited to make this; however, my husband has really bad heartburn. Is there a way I can substitute the marinara sauce for something else? Unfortunately, he must steer away from the stuff so we try to get creative when it comes to pizza and spaghetti, and dishes that call for marinara or a ton of tomatoes. Thanks for the suggestions, in advance!
You can try basil pesto!
I just tried this. At first I wanted to add some cauliflower pieces. I messed it up, I blended up some onion with bell peppers with the egg. That made the mixture gooey. I added more cheese to help. I also did not use frozen spinach I used fresh spinach but just one for each mushroom. But didn’t quite enjoy it. Thank you for the recipe, may try it again.
These look delicious! I canโt wait to try them. Have you ever made them with with smaller mushrooms as an appetizer?
Sure, you can do mini mushrooms.
How far ahead can these be assembled & refrigerated before baking?
I’ve made them 24 hours in advance. Kept them in the fridge and then baked. They were just fine!