Lasagna Stuffed Portobello Mushrooms - Best Recipe


  • 4 large portobello mushrooms
  • 1-2 tablespoons olive oil
  • 1 cup marinara sauce
  • 1 1/2 cups light ricotta
  • 1/4 teaspoon salt
  • 1 egg
  • 1 1/2 cup chopped spinach
  • 1/2 cup basil chopped
  • 1 cup shredded mozzarella


  1. Heat oven to 400°F. Line a baking sheet with parchment or use a 9 x 13 baking dish to catch the mushroom juices.
  2. Remove the stem and scoop out the gills of the mushrooms. Wash gently and allow to dry.
  3. Brush tops and insides of mushrooms with olive oil.
  4. Spoon ¼ cup of marinara sauce into each mushroom.
  5. In a medium bowl, mix together the ricotta, salt, egg, spinach and basil. Divide it evenly amongst the four mushrooms.
  6. Sprinkle each mushroom with ¼ cup of shredded mozzarella.
  7. Bake for 20 minutes, or until mushrooms are baked through.
  8. Enjoy immediately, or store in the fridge or freezer to enjoy later.
  9. Freezer storage instructions:Allow each mushroom to cool completely. Wrap in foil, then place in a larger storage container.
  10. Freeze for up to 3 months.
  11. To re-heat:Heat oven to 350°F. Place frozen (un-thawed) mushroom(s) in a baking dish and cover with foil (I just re-use the foil from wrapping them).
  12. Bake for 50 minutes, or until heated through and cheese is bubbling.
This article and recipe adapted from site.

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