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!
Don't forget to pin this post to save it for later!
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.
Jessica Ebel says
How well do you think adding in some cooked ground meat would work, perhaps in the sauce? Thanks!
Denise says
I think that's a great idea! I was thinking some ground sausage would be pretty delicious 🙂
renee says
Are these keto friendly? I am just learning about keto and am gathering recipes to make if I decide to go ahead with it. Thanks in advance.
Denise says
Hi Renee! I'm far from an expert on the keto diet, but these have 9 g net carbs which I believe would be half your carb intake for the keto diet (I have heard 20g?). You could reduce the carb count by using sugar-free marinara, or reducing the sauce a bit. I believe you would also want to increase the protein, maybe by adding some diced chicken or sugar-free sausages? Again, I'm not an expert, and not on the diet myself, but there are some really interesting Facebook groups that I've been learning from!
Crystal says
Can these be frozen uncooked? Or do I have to bake them first then freeze and rebake when ready to eat
Denise says
Unfortunately raw mushrooms don't freeze well, so you do need to bake them up first.
Donna says
I LOVED this recipe...made it last night. I had to swap the spinach for shredded fresh swiss chard leaves as I was out of spinach but it worked great. I also added a little shredded parmesan to the cheese, egg, swiss chard mixture as I do that in a traditional lasagna. Finally I quickly sauteed the mushroom gills and stem with a little onion and yellow peppers which I added as a middle layer. Thank you for this fab recipe. I`ve pinned it and will definitely be making it again. It was delicious!!
Denise says
Love all your swaps! Glad you enjoyed!
Karen says
Lasagne stuffed mushrooms? What a great concept, taste, and love that they freeze so well. Thanks Denise!
Denise says
Thanks so much, Karen!
Joan Kuchenmeister says
Is the spinach fresh or frozen? Cooked or raw?
Denise says
I used fresh spinach. Frozen would probably be fine, just make sure to squeeze as much liquid out as possible 🙂
Sherry says
Canny wAit to make this for I do make pizzas out of them so so yummyso can imagine how great these will be
Denise says
Ooh love the pizzas idea, might have to do those next!
Mary says
Try these. Note one comment about flour.
Denise says
Hi Mary, I haven't tried them with adding flour and don't necessarily recommend it, I worry it would have a weird texture. If liquid on the pan is an issue for you I'd suggest placing the portobellos on a wire rack while baking.
Adele says
I did try them. I used large stuffing mushrooms and baked them face down for 10 minutes, let them cool and then stuffed them, I baked them until the cheese on top was melted and beginning to brown.They were wonderful.
Denise says
Glad you enjoyed them, Adele 🙂
Adele Weiser Klitzner says
I wonder if you could use regular white large stuffing mushrooms.
Denise says
Hi Adele! I haven't tried, but don't see why they wouldn't work. You'd need to adjust the cook time for sure. Let me know if you try that!
Jane C. says
I've made these twice now and they are delicious!
Norma says
I wish I could print the recipe since I don't like to take my computer to the kitchen; I'm too messy.
Denise says
Hi Norma, there is a little printer button on the corner of the recipe card, and it will generate a printer-friendly version for you 🙂
Kevin Trostle says
Can't wait to try these !
MICHELE G. says
Hi there! My mom found this recipe the other day (I'm watching carbs and we're both mushroom and ricotta fans). I did substitute parsley for the spinach to make it more standard lasagna-like, and subbed a bit of tomato paste for the sauce. Most importantly, though, I baked the mushrooms on their own, "open" side down for about 15 minutes to bring out a lot of the water. I'd highly recommend doing that first and letting them cool a little before stuffing and baking as directed. Lastly, I cooked the stuffed 'shrooms for 10 mins before putting the mozzarella on top for the last 10, as I was afraid it would brown too much. Worked perfectly and delicious! Very filling. Even my mom (who has the appetite of a man) was full after 1-1/2 with a very tiny salad on the side.
MICHELE G. says
Oh, one last thing. I will be using the spinach next time. The parsley was yummy, but I'm sure the spinach will be equally, if not more so.
Denise says
Glad you liked them, Michele. I may try that next time although I didn't find there was much liquid in the mushrooms themselves, it mostly just ran out on the pan. You can also position the mushrooms on a wire rack on top of the pan if the liquid on the pan bothers you.
Erin Emmons says
Wondering if you could freeze them before the baking stage?
Denise says
Hi Erin, I haven't tried that, and have read that freezing raw mushrooms makes them turn black and slimy, so I'd be cautious.
Traci | Vanilla And Bean says
What a delicious way to enjoy portobellos - I even think I could get Rob to eat them like this!! And they're SO easy! Delicious work Denise!
Denise says
THanks Traci! I am loving portobellos this year 🙂
Gramms says
We love the portobello mushrooms. This is a new recipe for us, can't wait to try it. Thanks for sharing!! Gramms
Denise says
I hope you enjoy them!
Raisa says
Great recipe. First time doing Portobello mushrooms and I was a little worried but everything went fine. Thanks
Denise says
So happy to hear this, Raisa! Glad you enjoyed. Thank you for taking the time to leave a review!
Alison Rayner says
Do you think xantham gum would work as a binder instead of the egg? I have an allergy to eggs.
Andi says
I was just looking at the enchilada mushrooms, and they were watery from the portobellas shedding liquid. The solution she found for that was to add a tablespoon of flour the next batch, and it worked.
Denise says
Hi Andi, that was a solution for the enchilada portobellos, because the enchilada sauce was too thin. I haven't tried adding flour to the ricotta mixture and am not sure the texture would be good.
Denise says
Hi Alison, that's a great question. I'm not actually sure. I just found this recipe and she uses aquafaba as an egg alternative, I wonder if that might work for this recipe as well?
Crista says
I made these the other day and didn't use any kind of binder (egg or otherwise). I did add a little parmesan to the ricotta and a little extra fresh spinach and they worked out great!
Denise says
Thank you so much for sharing, Crista. This is so helpful!
Aggie says
I love stuffing portobellas, these look amazing!!
marcie says
I'm crazy about portobella mushrooms and can't wait to toss a few of these in my freezer!