Lasagna stuffed portobello mushrooms has everyone's favorite lasagna ingredients (marinara, ricotta, spinach and basil) but served up in a deliciously roasted portobello mushroom! Low carb, freezer-friendly and vegetarian.
Portobello mushrooms are not only delicious, but also kind of fun! I love getting creative and stuffing them with fun flavors like pizza or enchilada.
These lasagna-stuffed portobellos are another fun and creative way to stuff portobello mushrooms. With marinara sauce, ricotta, spinach, basil and mozzarella, they taste like total comfort food!
Reasons you'll ♡ this recipe
- they taste totally decadent but are lightened up
- it's low carb, gluten-free and vegetarian
- you can meal prep them: bake them through, freeze, then bake them up from frozen!
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Recipe video
Watch the video below to see exactly how I prepped these lasagna stuffed portobello mushrooms. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Ingredients you'll need
- portobello mushrooms- look for intact mushroom caps that round up (see image below). You want them to contain sauce, so flat caps will not work as well for this recipe.
- spinach- you may use fresh or frozen spinach. If using frozen, thaw completely and squeeze out extra moisture
- egg- the egg helps the ricotta mixture set up in the mushroom; if you skip it, expect the filling to be more runny
Step by step directions
1. Prep mushrooms- Start by snapping off the stems, and use a spoon to scoop the gills out of four portobello mushrooms. Wash, then pat gently dry. Brush mushrooms on all sides with olive oil, and arrange on a sheet pan.
2. Fill mushrooms- Spoon ¼ cup of marinara sauce into each mushroom. Mix together ricotta, spinach, basil and egg, then divide it evenly between four mushrooms. Sprinkle tops with shredded mozzarella cheese.
3. Bake- Place in a 400°F oven, and bake for 20 minutes, or until mushrooms are dark brown and tender. You do not want the mushrooms to get completely soft, as they will collapse and all the lasagna fillings will spill out.
Freezing for later
This recipe is a great freezer meal- you can freeze and bake from frozen!
How to freeze the mushrooms:
- Prepare and bake portobello mushrooms as indicated above.
- Cool completely, then wrap each mushroom in foil. Place foil-wrapped mushrooms in a meal prep container, reusable silicone bag or plastic freezer bag.
- Freeze for up to 3 months.
How to bake from frozen:
- Heat oven to 350°F.
- Unwrap the mushrooms, and flatten out foil.
- Arrange frozen mushrooms in a 9 x 9 inch baking dish, then cover the dish with the foil (or use a reusable silicone lid).
- Bake for 40- 50 minutes, or until cheese is bubbly and mushrooms are heated through.
FAQ
I do recommend removing them, as they give the mushroom an unpleasant texture. With that being said, they are perfectly edible, and you can leave them in if you choose.
I have not tried this, but has been reported that freezing uncooked mushrooms causes them to be mushy and unappetizing after thawing.
Yes, you can chop them finely and add to the ricotta mixture, or you can save them for a stir fry for later.
Do not use mushrooms that are slimy or have grown mold.
Fill a bowl with cold water and immerse the mushroom cap in the water. Using your hands or a gentle vegetable scrubbing brush, gently rub the top of the mushroom to discard any dirt. Repeat on the inside of the mushroom- note- this is easier once you've removed the gills.
More low carb recipes
- Eggplant Lasagna
- Low Carb Lasagna Skillet
- Turkey Zucchini Noodle Lasagna
- Herb Crusted Broiled Salmon
- Crispy Air Fryer Chicken Thighs
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Lasagna Stuffed Portobello Mushrooms (Make Ahead, Freezer)
Ingredients
- 4 portobello mushrooms see note 1
- 1-2 tablespoons olive oil
- 1 cup marinara sauce
- 1 ½ cups ricotta
- ¼ teaspoon salt
- 1 egg
- 1 ½ cup fresh spinach chopped
- ½ cup basil chopped
- 1 cup mozzarella shredded
Instructions
- Prep mushrooms- Start by snapping off the stems, and use a spoon to scoop the gills out of four portobello mushrooms. Wash, then pat gently dry. Brush mushrooms on all sides with olive oil, and arrange on a sheet pan.
- Fill mushrooms- Spoon ¼ cup of marinara sauce into each mushroom. Mix together ricotta, spinach, basil and egg, then divide it evenly between four mushrooms. Sprinkle tops with shredded mozzarella cheese.
- Bake- Place in a 400°F oven, and bake for 20 minutes, or until mushrooms are dark brown and tender. You do not want the mushrooms to get completely soft, as they will collapse and all the lasagna fillings will spill out.
Freezing for later
- Prepare and bake portobello mushrooms as indicated above. Cool completely, then wrap each mushroom in foil. Place foil-wrapped mushrooms in a meal prep container, reusable silicone bag or plastic freezer bag.Freeze for up to 3 months.
To bake from frozen
- Heat oven to 350°F. Unwrap the mushrooms, and flatten out foil. Arrange frozen mushrooms in a 9 x 9 inch baking dish, then cover the dish with the foil (or use a reusable silicone lid).
- Bake for 40- 50 minutes, or until cheese is bubbly and mushrooms are heated through. You may want to remove the lid for the last 10 minutes to help liquid evaporate.
Tips:
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Holly says
I'm in love with these mushrooms! I recently found out I have type 2 diabetes, so these are perfect for me and will become a go to in my meal rotation. I used kale instead of spinach and cooked them in my air fryer and they are perfect! Thank you so much for the recipe!
Kareena says
Delicious! Definitely will make it again!!
lydia s stewart says
I made this and it was fantastic! I didn't know you can do so much with mushrooms.
Laura says
Since there’s only my husband and myself, we cut your recipe in half. Still absolutely delicious. Thank you for sharing!
It's me says
> ½ cup chopped chopped
Chopped what?
Jasmine @ Sweet Peas & Saffron says
Hi there, thank you for catching this typo! We have updated the recipe card to correct it 🙂
Alysa says
These were so easy and super delicious!
Denise Bustard says
Hi Alysa! I'm so happy to hear that. Thanks so much for reporting back!
Susan Dubose says
I used regular white mushrooms because I wanted them to be bite-size. AMAZING!!!! I used a teaspoon to take the stems out and a frosting bag to pipe in the filling. WORTH IT!
Denise Bustard says
Oh I LOVE this idea! So happy to hear you enjoyed, Susan! Do you remember how long they baked for by chance? Thanks so much for your review <3
Amanda says
How do you keep them in the fridge? Is it the standard 4 days? I love mushrooms, but family is allergic. I’m going to prep them for my lunches and usually prep 4 days of lunches. Anything special to do for them in the fridge?
Denise Bustard says
Hi Amanda, great question! These ones will not keep quite as well in the fridge as other meal prep recipes. If you store them raw, the mushrooms may become darker (they will still taste fine), but if you cook first, they may become soggy. If you are looking for a fridge-friendly portobello recipe, this is a good one: https://sweetpeasandsaffron.com/vegan-portobello-fajita-meal-prep/
Denise says
I'm thinking of trying these with small mushrooms as an appetizer. Has anyone tried that?
Peta says
Pretty good, but I would say they are more of a canneloni flavour, as my favourite canneloni recipe is a spinach and ricotta canneloni that is very similar to these. Lasagna to me is more of a rich tomato flavour than the heavy ricotta influence of these. Still delicious though! 😁
Denise Bustard says
Thanks for your feedback!
Jane says
Is there something you can substitute for the ricotta. I don’t like the texture of ricotta I lasagna. I make mine using American cheese and sour cream. Would that. Work with this.
Denise says
It may work, however I have only tested with real ricotta so I can't say for sure. If you try, would you report back how it goes for you? Thanks, Jane!
Lindsay says
my family as at times swtiched ricotta cheese for cottage cheese. gives a similar texture and taste, but cuts back on the calories and fat. Just make sure to strain the cottage cheese. Hope this helps!
Sharon says
Jane, ine lasagna recipes cottage cheese is sometimes used instead of ricotta.
Susan Litt says
Made this tonight...It was delicious!
Denise says
So happy you enjoyed, Susan! Thanks for reporting back 😉
Sandy says
This was good the first day and AMAZING the next day. Would not change a thing. Based on the ingredients (brands) I used, My Fitness Pall shows the nutrition value was 167 cal, 15g fat, 5 carbs, 2 fiber, 2 sugar, 5 protein.
Denise says
So happy you enjoyed, Sandy! Thanks for taking the time to leave a review!
Amy says
I like to meal prep my lunch for work and usually have to reheat everything in a microwave. I’ve never tried mushrooms, has anyone tried using the microwave to reheat it?
Sandy says
Delicious reheated. I actually liked this recipe more when I reheated it than when first made. I nuked for about 4 minutes.
Aimee says
I love this recipe but I have issues with tomatoes....I will use pesto instead and may add additional cooked veggies.
Denise says
I hope you enjoy, Aimee!