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 44 votes
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Veggie Lasagna Stuffed Portobello Mushrooms

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
WW Points Plus: 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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141 comments

  1. There are so delish!

  2. Can these stuffed mushrooms be frozen?

  3. Really delicious and easy to make. Our portobello mushrooms were quite large so we were able to fill three with a small amount of filling left over. The meaty texture of the portobello mushrooms felt like we were having a hearty meal. Served with spaghetti squash on the side.

  4. We made it tonight it was very flavorful wish there was nutritional information 

  5. Do you know if these reheat well in the microwave?

    I want to “make” them for a couple of friends who no longer cook (as a rule), and need to know whether I should make them to the end, and they can reheat them, or whether I assemble the complete mushrooms and try to talk them into baking them.

  6. 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.

  7. 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!

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

  9. 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.