Ingredients:

  • For the Mushrooms: 4 large portobello mushroom caps (about 4–6 oz / 115–170 g each), stems removed, gills scraped
  • For the Mushrooms: 1 tablespoon (15 ml) olive oil, plus extra for drizzling
  • For the Mushrooms: 1/4 teaspoon kosher salt (for mushrooms)
  • For the Mushrooms: Freshly ground black pepper, to taste
  • For the Veggie Lasagna Filling: 1 tablespoon (15 ml) olive oil
  • For the Veggie Lasagna Filling: 1 small yellow onion, finely diced (about 1 cup / 150 g)
  • For the Veggie Lasagna Filling: 2 cloves garlic, minced (about 8 g)
  • For the Veggie Lasagna Filling: 1 small zucchini, finely diced (about 1 cup / 120 g)
  • For the Veggie Lasagna Filling: 1/2 red bell pepper, finely diced (about 3/4 cup / 100 g)
  • For the Veggie Lasagna Filling: 4 oz (115 g) baby spinach, roughly chopped (or 1 cup / 30 g fresh spinach tightly packed)
  • For the Veggie Lasagna Filling: 1/2 teaspoon dried oregano
  • For the Veggie Lasagna Filling: 1/2 teaspoon dried basil (or 1 teaspoon fresh, chopped)
  • For the Veggie Lasagna Filling: Pinch red pepper flakes (optional)
  • For the Veggie Lasagna Filling: Salt and pepper, to taste
  • For the Cheese Mixture: 1 1/2 cups (375 g) whole-milk ricotta (or part-skim)
  • For the Cheese Mixture: 1 large egg (or 1 tablespoon (15 g) strained Greek yogurt to substitute)
  • For the Cheese Mixture: 1/2 cup (50 g) grated Parmesan cheese, divided
  • For the Cheese Mixture: 1/2 teaspoon kosher salt
  • For the Cheese Mixture: 1/4 teaspoon black pepper
  • Assembly & Topping: 1 to 1 1/2 cups (240–360 ml) marinara sauce (use quality store-bought or homemade)
  • Assembly & Topping: 1 to 1 1/4 cups (100–115 g) shredded mozzarella (low-moisture or whole milk)
  • Assembly & Topping: Fresh basil leaves or chopped parsley, for garnish
  • Assembly & Topping: Optional: 2 tablespoons (15–20 g) breadcrumbs or panko (for a crunchy finish)

Instructions:

  1. Prep the mushrooms: Wipe caps clean, remove stems and scrape gills. Lightly brush both sides with 1 tablespoon olive oil, season with 1/4 teaspoon kosher salt and pepper. Place gill-side up on a rimmed baking sheet and par-bake at 400°F (200°C) for 8–10 minutes to draw moisture; remove and set aside.
  2. Make the vegetable filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion until translucent, 3–4 minutes; add garlic and cook 30 seconds until fragrant. Add zucchini and bell pepper and sauté 4–6 minutes until tender and lightly browned.
  3. Finish the vegetables: Add chopped spinach and cook until wilted and excess liquid evaporates, about 2–3 minutes. Season with 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil (or 1 teaspoon fresh), a pinch of red pepper flakes if using, and salt and pepper to taste. Taste and adjust seasoning.
  4. Combine cheese filling: In a mixing bowl whisk 1 1/2 cups ricotta with 1 large egg, 1/4 cup (25 g) Parmesan, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth. Stir the warm sautéed vegetables into the ricotta mixture; if very wet, cool slightly and drain excess liquid before mixing.
  5. Assemble the stuffed mushrooms: Spoon about 1/4–1/3 cup (60–80 g) marinara into each par-baked cap as a thin layer. Mound about 1/2 cup (120 g) of the ricotta-vegetable mixture into each cap, pressing gently. Spoon 1–2 tablespoons marinara on top, then sprinkle with shredded mozzarella and the remaining Parmesan. If desired, top with breadcrumbs or panko.
  6. Bake to finish: Bake at 375°F (190°C) for 18–22 minutes until cheese is melted, sauce is bubbling and mushrooms are tender. For a golden top broil 1–2 minutes, watching closely. Remove and let rest 3–5 minutes.
  7. Serve: Garnish with fresh basil or chopped parsley and a drizzle of olive oil. Serve one stuffed mushroom per person as a main, or two per person as a hearty starter.