Lasagna Stuffed Portobello Mushrooms

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.

Lasagna stuffed portobello mushroom on gray plate with fork

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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

overhead view of four portobello mushroom caps on baking tray

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.

four portobello mushroom caps stuffed with tomato sauce and toppings on baking tray

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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.

close up view of Lasagna stuffed portobello mushrooms on baking sheet after baking

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

overhead shot of four lasagna stuffed portobello mushrooms with two of them enclosed in tinfoil

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.

Close up view of Lasagna stuffed portobello mushroom on baking sheet before baking

FAQ

Do I need to remove the mushroom gills?

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.

Can I freeze before baking?

I have not tried this, but has been reported that freezing uncooked mushrooms causes them to be mushy and unappetizing after thawing.

Can I use the mushroom stems?

Yes, you can chop them finely and add to the ricotta mixture, or you can save them for a stir fry for later.

How can you tell if a portobello mushroom has gone bad?

Do not use mushrooms that are slimy or have grown mold.

How do you wash the portobello mushroom?

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.

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Lasagna Stuffed Portobello Mushrooms (Make Ahead, Freezer)

4.60 from 27 votes

Prep Time: 15

Cook Time: 20

Total Time: 35

Print Rate

4 servings

Ingredients

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.