Freezer-Friendly Stuffed Lasagna Portobellos (Printable)
Hearty portobellos stuffed with ricotta, marinara, and cheese for a satisfying low-carb Italian-inspired meal.
# What You'll Need:
→ Mushrooms
01 - 4 large portobello mushroom caps, stems and gills removed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Ricotta Filling
05 - 1 cup ricotta cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 large egg
09 - 2 tablespoons chopped fresh basil or 1 teaspoon dried
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Sauce & Topping
14 - 1 1/4 cups marinara sauce, store-bought or homemade
15 - 1/2 cup shredded mozzarella cheese for topping
16 - 2 tablespoons grated Parmesan cheese for topping
17 - Fresh parsley or basil, chopped for garnish
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Brush both sides of the portobello caps with olive oil and season with salt and pepper. Arrange gill-side up on the prepared baking sheet.
03 - In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, basil, garlic, oregano, salt, and pepper. Mix until smooth and fully incorporated.
04 - Spoon a thin layer of marinara sauce into each mushroom cap, using approximately 1 tablespoon per cap.
05 - Divide the ricotta filling evenly among the mushroom caps, mounding slightly if necessary.
06 - Spoon the remaining marinara sauce over the ricotta filling in each cap.
07 - Sprinkle shredded mozzarella and grated Parmesan generously over each stuffed mushroom.
08 - Bake for 25 to 30 minutes, until mushrooms are tender and cheese is golden brown and bubbly.
09 - Let cool for 5 minutes before serving. Garnish with fresh parsley or basil if desired.
# Expert Hacks:
01 -
- All the creamy, cheesy satisfaction of lasagna without the heavy pasta and hours of layering
- They freeze beautifully so you can meal prep a batch for busy weeknights
- Naturally gluten-free while still feeling indulgent and satisfying
02 -
- Remove the gills with a spoon before stuffing to prevent your filling from becoming watery
- Let the mushrooms cool slightly before serving so the cheese sets and does not slide right off
- These reheat beautifully in the microwave or a low oven, making them perfect for leftovers
03 -
- Choose mushrooms with caps that are flat and even for the best stuffing experience
- Pat the mushrooms dry with paper towels before oiling them to prevent excess moisture