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Veggie Lasagna Stuffed Portobello Mushrooms Recipe

Welcome to a new take on a classic favorite: the Veggie Lasagna Stuffed Portobello Mushrooms Recipe. With this recipe, we're taking the hearty, cheesy goodness of lasagna and stuffing it into juicy and flavorful portobello mushrooms. This is a perfect meal for those seeking a tasty vegetarian dish that doesn't skimp on comfort food appeal. Plus, it's a great way to sneak some extra veggies into your day.

Veggie Lasagna Stuffed Portobello Mushrooms Recipe
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All the ingredients for this recipe can be found at your local supermarket. The portobello mushroom caps might be in a separate section of the produce area due to their size and specialty nature. Make sure to choose large caps so they can hold the delicious stuffing. Ricotta and mozzarella cheeses are usually located in the dairy section while marinara sauce is typically found in the pasta aisle.

Ingredients for Veggie Lasagna Stuffed Portobello Mushrooms

Olive oil: Used for sautéing the veggies and oiling the mushroom caps to keep them juicy while baking.

Baby spinach: Adds a pop of color and a dose of nutrients to the stuffing.

Garlic: Gives the stuffing a flavorful kick.

Onion: Provides a savory base for the stuffing.

Red bell pepper: Adds a sweet crunch to the ricotta mixture.

Salt: Enhances the flavors of the ingredients.

Ricotta: Gives the stuffing a creamy richness.

Parmesan cheese: Adds a salty, umami flavor to the stuffing.

Egg: Helps bind the stuffing ingredients together.

Basil leaves: Imparts a fresh, aromatic note to the dish.

Portobello mushroom caps: Act as the 'shell' for the lasagna stuffing. They have a deep, meaty flavor, making them a favorite among vegetarians and meat-eaters alike.

Marinara sauce: Adds a tangy sweetness that complements the creamy ricotta and mozzarella.

Mozzarella: Melts to create a gooey, cheesy topping that's the perfect finish for this dish.

One reader, Don Bean says:

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This veggie lasagna stuffed portobello mushrooms recipe is a game-changer! The combination of flavors is simply divine. The mushrooms are hearty and the filling is so flavorful. It's a great way to enjoy lasagna without the guilt. I highly recommend trying this recipe - it's a winner!

Don Bean

Cooking Techniques for Veggie Lasagna Stuffed Portobello Mushrooms

How to prepare the mushrooms: Gently remove the stems and scoop out the gills. Spray the tops of the mushrooms with oil, season with salt and fresh pepper.

How to sauté the vegetables: Heat a large nonstick sauté pan over medium heat. Add oil, onion, garlic, and red pepper, and season with salt. Cook for 3 to 4 minutes until soft. Add the baby spinach and sauté for about 1 minute until wilted.

How to make the ricotta mixture: In a medium bowl, add the ricotta, parmesan cheese, and egg. Mix well. Then, add the cooked vegetables and basil and mix thoroughly.

How to stuff the mushrooms: Stuff the mushrooms with the ricotta mixture and top each with marinara and mozzarella.

How to bake the stuffed mushrooms: Bake in the oven at 400 degrees F for 20 to 25 minutes.

How to garnish and serve: Garnish with basil and enjoy!

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

Pro Tip for Perfecting Veggie Lasagna Stuffed Portobello Mushrooms

When preparing the portobello mushrooms, it's important to remove the gills to prevent them from becoming soggy during the baking process. The gills can hold a lot of moisture, which can make your stuffed mushrooms watery. Use a spoon to gently scrape out the gills, being careful not to break the mushroom cap. This will ensure your mushrooms are firm and hold their shape while baking.

Time-Saving Tips for Preparing This Recipe

Prep ahead: Prepare the filling and vegetable mixture the night before and store them in the refrigerator. This will save time on the day of cooking.

Uniform shape: Select mushrooms that are similar in size to ensure even cooking and a consistent presentation.

Substitute Ingredients For Veggie Lasagna Stuffed Portobello Mushrooms Recipe

  • olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and flavor profile to olive oil, making it a suitable substitute for sautéing and roasting.

  • baby spinach - Substitute with kale: Kale can be used as a heartier alternative to baby spinach, adding a robust texture and flavor to the dish.

  • garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, and can be a great substitute in this recipe.

  • onion - Substitute with leeks: Leeks offer a similar onion flavor but with a sweeter and more delicate taste, enhancing the overall flavor of the dish.

  • red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers can be used as a substitute, providing a slightly sweeter flavor and vibrant color to the dish.

  • ricotta - Substitute with cottage cheese: Cottage cheese can be used as a lower-fat alternative to ricotta, providing a creamy texture and mild flavor.

  • parmesan cheese - Substitute with pecorino Romano cheese: Pecorino Romano cheese offers a similar salty and tangy flavor to parmesan, making it a suitable substitute in this recipe.

  • egg - Substitute with flaxseed meal: Flaxseed meal can be used as a binding agent in place of eggs, especially for those looking for an egg-free alternative.

  • basil leaves - Substitute with parsley: Parsley can be used as a substitute for basil, providing a fresh and herbaceous flavor to the dish.

  • portobella mushroom caps - Substitute with eggplant slices: Eggplant slices can be used as a substitute for portobello mushroom caps, offering a similar meaty texture and ability to hold fillings.

  • marinara sauce - Substitute with tomato sauce with Italian seasoning: A simple tomato sauce with added Italian seasoning can be used as a substitute for marinara sauce, providing a flavorful base for the dish.

  • mozzarella - Substitute with provolone cheese: Provolone cheese can be used as a substitute for mozzarella, offering a mild and creamy flavor with good melting properties.

Presentation Tips for Veggie Lasagna Stuffed Portobello Mushrooms

  1. Elevate the dish with a stunning plating: As culinary professionals, we understand the importance of presentation. Arrange the stuffed portobello mushrooms on a large, pristine white plate, ensuring each element is showcased beautifully.

  2. Incorporate microgreens for a pop of color and freshness: Garnish the dish with delicate microgreens to add a vibrant touch and a burst of flavor.

  3. Create a harmonious balance of flavors and textures: Ensure that each bite offers a delightful combination of creamy ricotta, savory marinara, and the earthy richness of the portobello mushrooms.

  4. Enhance the aroma with a drizzle of truffle oil: Just before serving, add a touch of truffle oil to infuse the dish with a luxurious, aromatic essence.

  5. Add a sprinkle of edible flower petals for a touch of elegance: Delicately scatter edible flower petals over the dish to introduce a visually stunning and sophisticated element.

  6. Serve with a side of garlic-infused crostini: Accompany the dish with thinly sliced, toasted baguette brushed with fragrant garlic-infused olive oil for a delightful accompaniment.

  7. Garnish with a drizzle of balsamic reduction: Create an artistic drizzle of balsamic reduction around the plate to add a touch of sweetness and depth to the dish.

  8. Present on a bed of baby arugula: Serve the stuffed portobello mushrooms on a bed of vibrant baby arugula to add a fresh, peppery note to the overall presentation.

  9. Accentuate with a sprinkle of pine nuts: A final touch of toasted pine nuts will provide a delightful crunch and nutty flavor to complement the dish.

  10. Serve with a glass of full-bodied red wine: Pair the dish with a robust red wine to elevate the dining experience and complement the rich flavors of the stuffed portobello mushrooms.

Essential Kitchen Tools for Making Stuffed Portobello Mushrooms

  • Oven: An essential appliance for baking and roasting dishes.
  • Baking sheet: A flat, metal sheet used for baking and roasting in the oven.
  • Nonstick saute pan: A pan with a nonstick coating, ideal for sautéing ingredients without sticking.
  • Medium bowl: A bowl of moderate size used for mixing and combining ingredients.
  • Large bowl: A spacious bowl used for mixing larger quantities of ingredients.
  • Baking dish: A deep dish used for baking and serving various dishes.
  • Spatula: A kitchen tool with a broad, flat, flexible blade, used for lifting and turning food while cooking.
  • Whisk: A utensil used for whipping and mixing ingredients to incorporate air and create a smooth texture.
  • Measuring cups and spoons: Essential tools for accurately measuring ingredients in cooking and baking.

Storage and Freezing Instructions for Veggie Lasagna Stuffed Portobello Mushrooms

  • Let the stuffed mushrooms cool completely before storing or freezing.
  • To store in the refrigerator, place the cooled mushrooms in an airtight container. They will keep well for up to 3-4 days.
  • For longer storage, freeze the stuffed mushrooms:
    • Place the cooled mushrooms on a baking sheet lined with parchment paper, making sure they aren't touching each other.
    • Freeze for 2-3 hours until solid.
    • Transfer the frozen mushrooms to a freezer-safe container or resealable bag, removing as much air as possible.
    • Label the container with the date and contents.
    • Frozen stuffed mushrooms will keep well for up to 2-3 months.
  • To reheat refrigerated mushrooms, place them in a preheated 350°F (175°C) oven for 10-15 minutes or until heated through.
  • For frozen mushrooms, there's no need to thaw them first. Simply place the frozen mushrooms on a baking sheet and bake in a preheated 350°F (175°C) oven for 20-30 minutes or until heated through and the cheese is melted and bubbly.
  • Note: The texture of the mushrooms may change slightly after freezing and reheating, but they will still taste delicious.

How To Reheat Leftover Veggie Lasagna Stuffed Portobello Mushrooms

  • Preheat your oven to 350°F (175°C). Place the leftover veggie lasagna stuffed portobello mushrooms on a baking sheet lined with parchment paper or aluminum foil. Cover the mushrooms loosely with foil to prevent them from drying out. Bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of baking to allow the cheese to melt and become golden brown.

  • For a quicker reheating method, use your microwave. Place the stuffed mushrooms on a microwave-safe plate and cover them with a damp paper towel. This will help maintain moisture and prevent the mushrooms from drying out. Microwave on high for 1-2 minutes, or until heated through. Cooking times may vary depending on your microwave's power and the number of mushrooms you're reheating.

  • If you have an air fryer, you can use it to reheat your veggie lasagna stuffed portobello mushrooms. Preheat the air fryer to 350°F (175°C). Place the mushrooms in the air fryer basket, ensuring they're not overcrowded. Cook for 3-5 minutes, or until heated through and the cheese is melted and bubbly.

  • For a stovetop method, place the stuffed mushrooms in a skillet or sauté pan with a tight-fitting lid. Add a few tablespoons of water or marinara sauce to the pan to create steam and prevent the mushrooms from drying out. Cover the pan and heat over medium-low heat for 5-7 minutes, or until the mushrooms are heated through and the cheese is melted.

  • Regardless of the reheating method you choose, be sure to check the internal temperature of the stuffed mushrooms using a food thermometer. They should reach a minimum temperature of 165°F (74°C) to ensure they're safe to eat. If the mushrooms aren't heated through, continue reheating them in short intervals until they reach the desired temperature.

Interesting Trivia About Veggie Lasagna Stuffed Portobello Mushrooms

Portobello mushrooms are an excellent source of B vitamins, including niacin, riboflavin, and pantothenic acid, which are essential for energy production in the body.

Budget-Friendly: Making Veggie Lasagna Stuffed Portobello Mushrooms at Home

This veggie lasagna stuffed portobello mushrooms recipe is a cost-effective option for households. With a combination of affordable ingredients such as spinach, ricotta cheese, and portobello mushrooms, it offers a budget-friendly yet flavorful meal. The versatility of the ingredients allows for easy customization to suit individual preferences. The approximate cost for a household of 4 people is around $15-20, making it an economical choice. Overall Verdict: 9.

Is This Veggie Lasagna Mushroom Recipe Healthy?

The veggie lasagna stuffed portobello mushrooms recipe is a relatively healthy dish, offering a good balance of nutrients. Here's why:

  • Nutrient-dense ingredients: The recipe includes spinach, garlic, onion, and bell pepper, which are all packed with vitamins, minerals, and antioxidants.
  • Lean protein: Ricotta and parmesan cheese provide a good source of protein without excessive saturated fat.
  • Fiber-rich mushrooms: Portobello mushrooms are low in calories and high in fiber, promoting digestive health and satiety.
  • Moderate portion size: Using mushroom caps as a base helps control portion sizes, preventing overindulgence.

However, there are a few aspects that could be improved to make the recipe even healthier:

  • Reduce the amount of cheese used, particularly the mozzarella, to lower the overall fat and calorie content.
  • Use low-fat ricotta cheese instead of full-fat to further reduce the saturated fat content.
  • Increase the variety and quantity of vegetables in the filling, such as adding grated zucchini or carrots, to boost the fiber and nutrient content.
  • Opt for a low-sodium marinara sauce or make your own to control the salt content.
  • Use whole-grain breadcrumbs as a topping to add a crispy texture and extra fiber.
  • Serve the stuffed mushrooms with a side salad to increase the overall vegetable intake and create a more balanced meal.

Editor's Opinion on Veggie Lasagna Stuffed Portobello Mushrooms

This veggie lasagna stuffed portobello mushrooms recipe is a delightful and inventive twist on traditional lasagna. The combination of savory portobello mushrooms, flavorful vegetables, and creamy ricotta creates a harmonious and satisfying dish. The use of fresh ingredients and aromatic herbs elevates the overall taste, making it a delightful option for a vegetarian main course. The recipe's simplicity and balance of flavors make it a standout choice for a wholesome and delicious meal.

Enhance Your Veggie Lasagna Stuffed Portobello Mushrooms Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection with a garlic parmesan crust.
Honey Glazed Carrots with Thyme: Sweet and savory carrots glazed with honey and infused with aromatic thyme.
Balsamic Grilled Vegetables: Assorted vegetables grilled to perfection and drizzled with a tangy balsamic glaze.

Similar Recipes to Try

Creamy Chicken Alfredo Pasta Bake: This creamy and cheesy pasta bake is a comforting and satisfying dish that combines tender chicken with al dente pasta in a rich and flavorful alfredo sauce.
Grilled Peach and Prosciutto Salad: This refreshing and vibrant salad features juicy grilled peaches, salty prosciutto, and crisp mixed greens, all tossed in a tangy vinaigrette for a perfect balance of sweet and savory flavors.
Roasted Butternut Squash Soup: Warm up with this velvety smooth and aromatic soup made with roasted butternut squash, onions, and a blend of savory spices, perfect for a cozy night in during the colder months.

Appetizer and Dessert Ideas to Complement This Recipe

Stuffed Mushrooms: These savory stuffed mushrooms are filled with a creamy mixture of cheese, herbs, and breadcrumbs, creating a perfect bite-sized appetizer for any occasion.
Bruschetta: Fresh tomatoes, basil, and garlic are piled high on crispy slices of toasted baguette, drizzled with balsamic glaze for a classic and refreshing appetizer option.
Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.
Strawberry Cheesecake: Delight in a luscious strawberry cheesecake, featuring a buttery graham cracker crust and a velvety smooth cream cheese filling. Topped with fresh strawberries, this dessert is a perfect balance of tangy and sweet flavors.

Why trust this Veggie Lasagna Stuffed Portobello Mushrooms Recipe:

This recipe offers a delightful twist on traditional lasagna, combining the earthy flavors of portobello mushrooms with a rich and savory ricotta filling. The use of baby spinach and red bell pepper adds a burst of freshness and color, while the combination of parmesan cheese and mozzarella creates a luscious, gooey topping. With a perfect balance of garlic and basil, this dish promises a burst of flavor in every bite. Trust in the quality and creativity of this recipe to elevate your dining experience.

Want to share your experience making these Veggie Lasagna Stuffed Portobello Mushrooms or have any tips to enhance the recipe? Join the discussion in our Recipe Sharing forum section!
Can I use a different type of mushroom for this recipe?
Yes, you can use other types of mushrooms such as cremini or white mushrooms if you prefer. However, the size and cooking time may vary, so adjust accordingly.
Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffed mushrooms ahead of time and refrigerate them before baking. When you're ready to enjoy, simply bake them as directed in the recipe.
Can I substitute the ricotta cheese with another type of cheese?
If you're not a fan of ricotta, you can substitute it with cottage cheese or a mixture of cottage cheese and cream cheese for a similar creamy texture.
How can I make this recipe vegan?
To make this recipe vegan, you can replace the ricotta and parmesan cheese with a vegan alternative or use a tofu-based ricotta. Additionally, choose a vegan-friendly marinara sauce and skip the egg or use a flax egg as a binder.
Can I add other vegetables to the stuffing?
Absolutely! Feel free to customize the filling with your favorite vegetables such as zucchini, mushrooms, or artichokes to add extra flavor and texture to the dish. Just ensure that any additional vegetables are cooked and seasoned well before adding them to the stuffing mixture.

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