Lasagna Stuffed Portobello Mushrooms offer a delightful twist on traditional lasagna by using meaty portobello mushrooms as a rich, earthy base instead of pasta. This vegetarian dish is not only packed with flavor but also with nutrients.
The layers of ricotta, marinara sauce, spinach, and melty mozzarella make this a satisfying meal that feels indulgent but is lighter than the traditional version.
Recipe Overview:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients:
For the Mushroom Base:
- 4 large Portobello mushrooms, stems removed and gills scraped out
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling:
- 1 cup ricotta cheese (can substitute with cottage cheese)
- 1 cup baby spinach, chopped
- ¼ cup Parmesan cheese, grated
- 1 large egg, lightly beaten
- ¼ teaspoon nutmeg (optional, but adds warmth to the flavor)
- Salt and pepper to taste
Assembly:
- 1 ½ cups marinara sauce (store-bought or homemade)
- 1 ½ cups mozzarella cheese, shredded
- 2 tablespoons fresh basil, chopped (for garnish)
- 1 tablespoon balsamic vinegar (optional, for finishing)
Instructions:
Step 1: Preparing the Portobello Mushrooms
Preheat the oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper or aluminum foil for easier cleanup.
Clean the mushrooms by wiping them with a damp cloth to remove dirt. Then, remove the stems and gently scrape out the gills using a spoon. This step is crucial as the gills can give the mushrooms a slightly bitter flavor, and removing them provides more space for the delicious stuffing.
Season the mushrooms by brushing them with olive oil on both sides. Sprinkle with minced garlic, oregano, salt, and black pepper. The olive oil helps the mushrooms roast perfectly, ensuring a tender yet slightly crisp texture. Set aside.
Step 2: Preparing the Ricotta Spinach Filling
Combine the ricotta in a medium bowl with the grated Parmesan, chopped spinach, beaten egg, nutmeg, and a pinch of salt and pepper. The egg acts as a binder, giving the filling a creamy yet firm texture as it bakes. Nutmeg complements the spinach and cheese mixture, adding a subtle warmth that enhances the overall flavor.
Mix well until everything is evenly incorporated. The spinach will soften as it bakes, creating a beautifully layered texture.
Step 3: Assembling the Lasagna Mushrooms
Spoon a tablespoon of marinara sauce into the base of each prepared mushroom. The marinara acts as the first flavorful layer, giving the mushrooms a rich, tangy base and keeping them moist while they bake.
Add the ricotta-spinach mixture into each mushroom, dividing it equally. Spread the mixture smoothly to cover the sauce. The creamy filling contrasts wonderfully with the earthiness of the mushrooms.
Top each mushroom with another tablespoon or two of marinara sauce, then sprinkle a generous amount of shredded mozzarella over the top. This creates the classic cheesy topping that browns beautifully in the oven.
Step 4: Baking
Bake the mushrooms in the preheated oven for about 25–30 minutes, or until the cheese is bubbly and golden. The mushrooms will become tender, and the filling will set beautifully, holding all the layers together.
To finish, broil for 2–3 minutes if you want a crispier cheese topping. Keep a close eye during this step, as the cheese can brown quickly.
Step 5: Garnish and Serve
Once baked, remove the mushrooms from the oven and let them cool for a few minutes. This allows the flavors to settle and makes the mushrooms easier to handle. Drizzle with balsamic vinegar if desired, adding a touch of acidity to balance the richness. Garnish with freshly chopped basil for a pop of color and freshness.
Serve these stuffed mushrooms alongside a simple green salad or crusty garlic bread for a complete meal.
Tips for Success:
- Portobello Mushrooms: Choose large, firm mushrooms with intact caps. These mushrooms serve as the “shell” for the lasagna, so you want them sturdy enough to hold the filling but soft enough after roasting.
- Removing the Gills: Don’t skip this step! Scraping the gills out of the mushrooms is essential to avoid any excess moisture, which can make the mushrooms soggy.
- Make It Vegan: You can easily make this recipe vegan by using dairy-free ricotta (made from cashews or tofu) and vegan mozzarella. The rest of the steps remain the same, giving you a delicious plant-based version.
- Add Extra Veggies: Feel free to boost the nutrition by adding more veggies like diced zucchini, bell peppers, or even eggplant to the ricotta filling.
- Layering Techniques: For a more lasagna-like feel, you can add extra layers of filling and sauce inside the mushrooms, similar to a traditional lasagna. Just be sure not to overfill, or the mushrooms might collapse while cooking.
Serving Suggestions:
These Lasagna Stuffed Portobello Mushrooms make an excellent main dish for lunch or dinner. They pair perfectly with a side of roasted vegetables, a light salad with lemon vinaigrette, or even a serving of quinoa or brown rice for a heartier meal.
If you’re serving this as part of a dinner party, you can even plate them individually with extra marinara sauce drizzled around the mushroom for a more elegant presentation.
This dish also makes great leftovers! The flavors deepen after resting, so feel free to store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain the best texture, or simply pop them in the microwave for a quick meal.
Nutrition Information (Per Serving):
- Calories: 280
- Protein: 18g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
Conclusion:
Lasagna Stuffed Portobello Mushrooms offer all the comfort of traditional lasagna with a healthier, low-carb twist. The combination of creamy ricotta, hearty spinach, and savory marinara sauce creates a filling dish that doesn’t skimp on flavor. Whether you’re making this for a weeknight meal or impressing guests at a dinner party, this recipe is sure to be a crowd-pleaser.
