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Veggie Lasagna Stuffed Portobello Mushrooms

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Veggie Lasagna Stuffed Portobello Mushrooms, stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that’s low-carb and pretty genius!

Veggie Lasagna Stuffed Portobello Mushrooms, stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!Veggie Lasagna Stuffed Portobello Mushrooms

This recipe was inspired by Jim Carver who shared his love for stuffed portobello mushrooms with me. I took his idea, and made a lasagna style mushroom, topped it with my homemade marinara sauce and some cheese and baked this in the oven. Out came this deliciousness, perfect for vegetarians, low-carbers, gluten-free, or anyone who wants to enjoy a meatless meal.

Veggie Lasagna Stuffed Portobello Mushrooms – low-carb, gluten-free and vegetarian

A few tips for success – look for large caps with high walls with no cracks on the sides so your filling doesn’t come out when it bakes. The one pictured below is perfect, I had another that was rather flat and it made a big mess on my baking sheet, although it was still yummy, just not picture perfect!

I tried with and without the egg and found the ones with no egg had a runnier filling, the one with the egg held together better. Up to you which way to go. Hope you enjoy, I’m planning on making more stuffed mushrooms soon!

More ways to stuff Portobellos:

  • Creamed spinach topped with toasted bread crumbs
  • Make Portobello Pizzas by filling them with marinara and cheese
  • Add some ground chicken sausage to this recipe for the meat-lovers in your house!
  • Philly cheesesteak

Give me some of your ideas!

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Veggie Lasagna Stuffed Portobello Mushrooms

4.95 from 51 votes
7
Cals:236
Protein:20
Carbs:13
Fat:13
Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!
Course: Dinner, Lunch
Cuisine: Italian
Veggie Lasagna Stuffed Portobello Mushrooms, stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!
Prep: 10 minutes
Cook: 34 minutes
Total: 45 minutes
Yield: 4 servings
Serving Size: 1 mushroom cap

Ingredients

  • 1 teaspoon olive oil
  • 2 loose cups baby spinach, chopped
  • 3 cloves chopped garlic
  • 1/3 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • kosher salt
  • 3/4 cup part skim ricotta
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 4 large basil leaves, chopped
  • 4 large portobella mushroom caps
  • 1/2 cup marinara sauce
  • 1/2 cup part skim shredded mozzarella

Instructions

  • Preheat the oven to 400F. Spray a baking sheet with oil.
  • Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
  • Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
  • In a medium bowl add the ricotta, parmesan cheese and egg, mix well.
  • Add the cooked vegetables and basil and mix.
  • Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
  • Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

Last Step:

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Nutrition

Serving: 1 mushroom cap, Calories: 236 kcal, Carbohydrates: 13 g, Protein: 20 g, Fat: 13 g, Cholesterol: 83 mg, Sodium: 522 mg, Fiber: 2.5 g, Sugar: 4 g

Categories:

Veggie Lasagna Stuffed Portobello Mushrooms – low-carb, gluten-free and vegetarian