Veggie Lasagna Stuffed Portobello Mushrooms Recipe

Veggie Lasagna Stuffed Portobello Mushrooms Recipe

How To Make Veggie Lasagna Stuffed Portobello Mushrooms

Enjoy this veggie lasagna made with portobello mushroom stuffed with spinach, ricotta, and marinara, then topped with mozzarella.

Preparation: 10 minutes
Cooking: 34 minutes
Total: 44 minutes



  • 1tspolive oil
  • 2cupsbaby spinach,loose, chopped
  • 3clovesgarlic,chopped
  • cuponion,chopped
  • cupred bell pepper,chopped
  • kosher salt
  • ¾cupricotta,part skim
  • ½cupParmesan cheese,grated
  • 1large egg
  • 4large basil leaves,chopped
  • 4large portobella mushroom caps
  • ½cupmarinara sauce
  • ½cupmozzarella,part skim, shredded


  1. Preheat the oven to 400 degrees F. Spray a baking sheet with oil.

  2. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with ⅛ tsp salt and fresh pepper.

  3. Heat a large nonstick saute pan over medium heat, add oil, onion, garlic, and red pepper and season with ⅛ tsp salt.

  4. Cook for 3 to 4 minutes until soft. Add the baby spinach and saute for about 1 minute until wilted.

  5. In a medium bowl add the ricotta, parmesan cheese, and egg. Mix well.

  6. Add the cooked vegetables and basil and mix.

  7. Stuff the mushrooms with ricotta mixture and top each with 2 tablespoons marinara and 2 tablespoons mozzarella.

  8. Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!


  • Calories: 256.56kcal
  • Fat: 16.90g
  • Saturated Fat: 9.37g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.41g
  • Polyunsaturated Fat: 0.97g
  • Carbohydrates: 8.27g
  • Fiber: 1.38g
  • Sugar: 3.68g
  • Protein: 18.01g
  • Cholesterol: 94.58mg
  • Sodium: 544.72mg
  • Calcium: 417.43mg
  • Potassium: 326.46mg
  • Iron: 1.22mg
  • Vitamin A: 194.82µg
  • Vitamin C: 20.01mg
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