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!

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!
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4.98 from 36 votes
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Veggie Lasagna Stuffed Portobello Mushrooms

6
7
6
SP
236 Cals 20 Protein 13 Carbs 13 Fats
Prep Time: 10 mins
Cook Time: 34 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Italian
Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!

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!

Nutrition

Serving: 1mushroom cap, Calories: 236kcal, Carbohydrates: 13g, Protein: 20g, Fat: 13g, Cholesterol: 83mg, Sodium: 522mg, Fiber: 2.5g, Sugar: 4g
Blue Smart Points: 6
Green Smart Points: 7
Purple Smart Points: 6
Points +: 7
Keywords: Italian inspired recipes, stuffed mushrooms, stuffed portobello, vegetarian, veggie lasagna
Veggie Lasagna Stuffed Portobello Mushrooms – low-carb, gluten-free and vegetarian

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131 comments

  1. I made these for tonight’s dinner, I think I bought way too big mushrooms lol , I will let you know what we think,my poor mother in-law is always my guinea pig.

  2. This is one of my favorites for Meatless Monday.   My husband is a carnivore at heart, but he loves these mushrooms too.  Just had book club over and everyone wanted the recipe, most everyone had seconds!

  3. We loved this!  Definitely on the make again!

  4. honestly one of the best low cal recipes i’ve ever had. Bonus points for the protein! very easy to make and the whole family loved it.  

  5. These veggie lasagna portobello mushrooms are delicious. My italian husband even liked them. Will be making again for sure! 😋

  6. I made these into non dairy. They were delicious, filling and full of favor. 
    **Change all the cheeses to non dairy brands. 

  7. I don’t see that you reincorporate the gills that you removed, is that correct? Have you tried to before? I guess I feel like it’s wasting quite a bit of the mushroom as a whole, unless that part doesn’t have much nutritional value.

  8. Winner winner!! Such a great recipe! Filling and delicious!! We will absolutely make this again!

  9. Just made these and they were delicious! Thanks for the great recipe! 

  10. So sorry I forgot to give you 5 stars 

  11. Thank you for this recipe, it was really delicious. It actually tasted like lasagna, but without all the added calories. It’s definitely a keeper.

  12. This was so simple to make and delicious, thank you

  13. I basically exclusively cook your recipes and am so impressed by them all. This was no exception. Soooo good and filling. Thanks for another great one!

  14. Terrific, I like this better then a noodle lasagna. I even used less cheese on top. I made the Skinny taste marinara sauce to use for these. I did cook the portobello on a sheet pan for a bit before proceding and drained liquid from them into the spinach onion and pepers that I was doing in the skillet, the liquid cooked away. Would make these for guests. Great Vegetarian option. Don’t miss meat at all, but could do some Italian sausage like Bilinski I have found that only have 80 calorie each. I do like doing as many vegetarian meals as we can.

  15. They were delicious!  Only thing was I didn’t have enough of the filling to fill the 4th mushroom, maybe I used too large of mushroom caps? Would definitely make these again!!!

  16. My husband and I are trying to go meat free for a month for a change. We tried this recipe last night. Soooooooo good!! Even better as leftovers. Very hearty and filling without being heavy.

  17. I made this tonight when my parents came for dinner – we all loved it! My dad is usually a “meat is a must” at a meal kind of man and he especially liked it. It was easy, delicious and filling! It will definitely be in our rotation.

  18. I just made this for dinner tonight I have it with a salad and I just couldn’t believe how amazingly delicious this was, thank God for leftovers.

    Thank you Gina
    I’m an a big fan of your recipes!!! 💗💗💗💗💗💗

  19. I made this with sliced Portobello mushrooms, rather than the mushroom caps. I simple spread them in one layer to cover the bottom of the pan, then spread the cheese/veggie filling on top, followed by the spaghetti sauce and mozzarella cheese. Loved it!

  20. I made this last week and it is delicious. My only question is where did you get your nutrition info from. When I import it in to my fitness pal it says each serving is 711 calories, 87 carbs, 23.5 fat…that is a lot for one mushroom cap! It looks like it is from the 1/2 cup of parmesan cheese. Is this correct? I mean it was delicious but not worth it for the amount you get if these numbers are correct. Thanks

  21. No a fan of mushrooms, what can I use as a substitute?? 

  22. Gina i cannot have tomato sauce any suggestions like some kind of white sauce. thank you, Pat

  23. I made these for dinner last night and they were fantastic.  My husband normally doesn’t like mushrooms as a “meat substitute”, but he loved them also.  So simple to make and will definitely be keeping this recipe!

  24. These are delicious. My husband loved them and they were equally as good leftover.

  25. Made 1/2 recipe tonight.  So good. I don’t cook much but really pretty easy & satisfying. 

  26. I made these last night and they were really great! Prepping the dish was easy & I was able to cook it after prep- so that was great. There was a considerable amount of liquid, but I’m not sure (since we’re using mushrooms) that can be avoided. Thanks!

  27. Absolutely delicious! Added some cooked and crumbled sausage to the mix for my meat lovers. Thank you!

  28. Excited to try this out – I’m going to have my husband put it on the Traeger to cook. Hopefully he – a massive meat eater – will enjoy it!

  29. These are delicious! Usually I grill Portobello burgers but this recipe is a great trade for something different.

    I found a small melon baller with a serrated edge. It works wonders for removing the gills from the mushrooms. Great for scooping out squash, too.

    Thanks for all the great recipes.

  30. Greetings Gina! I absolutely love these veggie stuffed lasagna portabella mushrooms!! Made them twice, once to try out, the other for company. I just have one question. I follow the recipe to ‘T’ but the filling runs out of the caps during baking. It doesn’t alter the taste ( they are awesome) but would like them to be a little more presentable for our guests. Thank you in advance for your help.

  31. My favorite recipe. Definitely a household fave here! I so appreciate your website and cookbooks, you made food exciting to make and healthy to enjoy. Before I was introduced to your website finding meals was always a chore. Thank you so much!

  32. Omgees! Made these tonight for dinner and I’m already jonesin for overs tomorrow!!! Substituted grass fed 2%low cottage cheese instead of the ricotta. This vegetarian  meal is extraordinary! Tastes like lasagna! My daughter also made the stuffing and stuffed a chicken breast and baked it. She’s in heaven ?Thanks for sharing this recipe. 

  33. Made this over the weekend and they were so good.

  34. I made this tonight, it was delicious! !!!! Thank you Gina!!

  35. I wish I could make this vegan but have yet to find a place to buy good vegan cheese. Looks yummy, though.

  36. This would be great with vegan cheese.

  37. For vegans like me, this would be delicious with vegan cheese and egg substitute, a kinder and equally delicious option.
    Tryveg.com.

  38. Very good. Everyone in family like this and thought the lasagna reference was spot on. WIl make again.

  39. Pingback: Mushrooms, Mushrooms Everywhere – My Healthy Journey

  40. These were a huge family favorite!  Both my 10 & 11 year old LOVED these as much as my husband and I did.    I did add in the mushroom caps & sautéed those with the other veggies.    I will definitely add this to our meal plan more often.     We love your recipes!     Thank you!!

  41. Awesome!!  delicious!  And filling!! 

  42. Making this tonight. Portabellas are so gigantic that I only need 2! Looks like it will be delicious!

  43. Pingback: Skinnytaste Meal Plan (April 23-April 29) – My Blog

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  45. Love, love, love this recipe!!!

  46. My favorite meal.

  47. I love this recipe!  I’m a huge lasagna fan and this is a great, easy variation to put into my rotation.  Only difference is I used extra large stuffing button mushrooms, as they were on sale.  I’m glad I made extra for lunches!  I will be making these again!

  48. My whole family loved these, including my daughter who isn’t a fan of mushrooms! I used extra large white mushrooms and full fat dairy and adjusted the calories accordingly. Delicious!!!

  49. Help when j enter this into fitness pal. The ingredients. I’m getting 23 grams of fat. Do I put 4 servings. THats what I’m getting at 4 servings from these ingreitdents. 

  50. Pingback: Vegetarian Lasagna Stuffed Portobello Mushrooms Recipe Video – GetCooking!

  51. could these be made as mini stuffed mushrooms, as an appetizer for a party? if so, how many mushrooms and how long do you think i should bake them? thanks!

  52. These were absolutely delicious. My mushroom caps were very large and I think that worked well. My daughter doesn’t like mushrooms, so I cut a zucchini lengthwise, scooped out a bit and baked it a little before filling it. I also used a shredded Parmesan, Asiago, Romano blend in place of the grated Parmesan. Definitely a new favorite for us!

  53. This was very tasty, but watery. I think that was from the mushrooms. Also, the portobellos I bought were HUGE! Any advice?

  54. The calories seem kinda high for such a small portion. Am I missing something? 1 cap=1 serving…right?

  55. very good, this is going in my regular to make recipes. Even hubbie loved it! Easy to make too.

  56. Could I assemle and freeze these for later? I’d probably make one at a time for myself. Thanks!

  57. I’ve now made these a handful of times…another great recipe that was easily my hubby’s new favorite meal! I’m thinking of adding sausage next time. 

  58. Pingback: Lasagna Stuffed Portobello Mushrooms (Freezer to Oven) | Sweet Peas and Saffron

  59. So delicious! My husband loved them too! Served with some quinoa and a salad on the side. These tasted so good it’s hard to believe they’re so low calorie. Only change I made was I didn’t have mozzarella so I used white cheddar and I didn’t have marinara sauce so I just mixed plain tomato sauce with some spices!
    Thank you!

  60. Pingback: Swing Into Spring: Noom's Favorite Seasonal Foods - Noom Inc. | Noom Inc.

  61. These were really good and as beautiful as they were tasty.   

  62. Do you know how this would count for 21 Day Fix containers?

  63. Just tried this recipe doe the first time. I made 2 for a full meal for 1 person. I am hooked!! This is the best thing Inhabe prepared ever since I became a vegetarian a few months ago

  64. look's fine I just enjoyed your recipes a lot.

  65. I’ve made these twice in a week and a half. They are so good! I used dried basil, added oregano, and accidentally used mozzarella instead a of parmesan. I used regular whole spinach without chopping it. So good!

  66. These came out amazing! My fiancé was skeptical because he isn't a fan of the whole "meatless Monday" idea, but we both loved them. I cooked mine for 20 at 400 degrees then turned the broiler on and watched it for a few minutes to get the top nice and browned.. Thanks!!

  67. can i cut this in half to make two caps?

  68. Wonderful recipe that I will make often. I addded 4 ounces vegetarian light life sausage and some penzeys Tuscan seasoning and cut back on the cheeses. It is a wonderful versatile recipe.

  69. Am thinking of steaming them in Instant Pot, then finishing in broiler to melt the cheese. Bad idea?

  70. These look heavenly!! Cannot wait to try! And since my family refuses to have anything to do with mushrooms–I get to keep all the leftovers for lunch!

  71. This is the second time I've made these and while they are delicious, they are a huge watery mess and not pretty to look at. What's going on?

  72. OMG! So good! Thank you so much. This will be my pizza craving substitute for awhile, until I can get to my goal weight. God Bless!

  73. These sound so, so good! I've added them to our menu plan for October and can't wait to try them!

  74. These are perfect! I didn't change anything in the recipe. Definitely a keeper and a new family favorite. Thank you!

  75. Oh i love this!!!

    Valentina
    Valentina Duracinsky Blog

  76. Spray a Large Muffin tin with non stick olive oil..set your shrooms in then stuff.This will prevent them from loosing stuffing if cracked. Use a medium serving spoon to "scoop" under them and around for removal..LOVE~

  77. Made this the other night..Loved it! Also made it with the pesto tomatoes and it was delicious!

  78. Absolutely love this recipe. I've made it three times already and its definitely one of my favorites! Thanks so much!!!

  79. Hi Gina,
    I love all of your recipes. Even my husband who normally is a meat and veg kind of guy loves all of them too. My only question is when I add all of the ingredients into the recipe builder, my points come out lower. Do you add up all of the calories and nutritional info and calculate the points that way or do you count each ingredient individually?

  80. Could you use frozen spinach for this recipe? What would the conversion be?

  81. Made this tonight for my family. It was delicious and we will definitely have it again. Thank you.

  82. This looks wonderful, I printed it out & went to my fav grocer to buy the mushrooms. They did have them,and cost $5.98 each! I was shocked,and passed on the recipe. Any reasonable alternative suggestions? Thank you for doing such a great website/recipes. I am trying to stay on a reasonable budget tho. Cal.

    • They often go on sale around grilling holidays, like memorial day. I got a 4 pack at Stop and Shop for under 5$. People make portobello burgers as a vegetarian option at BBQ’s. That is usually when I find they have the best price!

      • Trader Joe’s typically always has them for very reasonable prices. My husband doesn’t like mushrooms so tonight I made this recipe but subbed the mushrooms for whole wheat English muffins for him – slightly random but my husband loved them!

  83. This was amazing! Made it last night for dinner. Satisfied my pasta craving way better than zucchini noodles or spaghetti squash does. Thank you SO much for this recipe/idea. I can't wait to experiment with the flavors in the stuffing in the future.

  84. Oh my – these look so neat, and packed full of flavour, mmm ^

  85. I made these last night and they were delicious. Everyone loved them. I'm wondering if the filling can be frozen? I normally cook for one and I'm not quite sure how to cut down the recipe.

  86. Made this for dinner tonight. The flavor was amazing as always. I made two in mushrooms and two in cooked hollowed out potato skins. The mushrooms flattened out and made a mess. The potato skins were wonderful and held up. If I were to use the mushrooms again, I would raise them off of the pan. Since the calories count, of course the mushrooms are healthie. I think I will stick with the potatoes skins and a green salad in the future.

  87. I only have freeze dried basil, which equals out to fresh measurements when used. Do you have an exact measurement as far as teaspoons or tablespoons for the basil?

  88. I love this idea!

  89. These go great with a White Bean Caprese Salad, a hearty meal for even a meat lover.

  90. can this be made without an egg

  91. I made these last night and they are delicious. Just a suggestion: use a baking sheet with sides or a jelly roll pan because the pan filled with liquid while baking. It I had used a flat baking sheet.. it would have been an oven disaster

  92. That looks really yummy. They don't look so much like lasagna though, they look more like mini pizzas.

  93. Are they any good leftover? I think they look awesome but I am the only mushroom lover in my house.

  94. Do you think I could prep these the night before and then cook them the next night for dinner? Would they get soggy?

  95. These look delicious! I'm always looking to add some meatless options for dinner during the week. Definitely adding these ingredients to this weeks grocery list.

  96. Great idea and different–a must try.

  97. Do you think they can be frozen? I cook for one.

  98. These look delicious. One question thought about how big is large? 2" across or really big like 4" or 5" across? Thank you for a great recipe.

  99. i always have a problem scraping out the gills, my mushrooms look like garbage when I am done, what am I doing wrong?

  100. This looks wonderful ! I love it !! Do you think I can add tiny mushrooms in the stufing ?

  101. I've been wanting stuffed portabellas that won't destroy my waistline. Thanks Gina!

  102. Typo! 4 servings, thanks for catching that. Will fix!

  103. I'm confused. How does the ingredients list only say 4 mushroom caps, but 1 serving = 1 cap and the recipe as a whole creates 10 servings?

  104. So it says the recipe makes 10 servings but the serving size is one cap. And only calls for 4 caps?