Veggie Lasagnastuffed Portobello Mushrooms

Q: Can I make Veggie Lasagna Stuffed Portobello Mushrooms vegan or gluten-free?

Yes — for a vegan version swap ricotta for tofu or cashew-based "ricotta," use nutritional yeast and lemon for tang, and pick a vegan mozzarella; omit the egg or use a cornstarch slurry to help the filling set. For gluten-free, use gluten-free breadcrumbs or omit them and check that your marinara is GF; all the other ingredients are naturally gluten-free. Expect slightly different textures (vegan cheeses can be softer), but roasted longer helps firm them up.

Q: Are Veggie Lasagna Stuffed Portobello Mushrooms healthy — what should I know about calories and nutrition?

They’re a reasonably balanced dish — roughly ~380 kcal per serving with about 22 g protein and 5 g fiber, thanks to the ricotta and veg, though sodium and fat come from cheeses and marinara. To lighten it, use part-skim ricotta, reduce the mozzarella, or pick a low-sodium marinara; to boost protein, add cooked lentils or a few extra egg whites. As always, exact nutrition varies by brand and portion size, so tweak to suit your dietary needs.

Veggie Lasagna Stuffed Portobello Mushrooms Cozy Weeknight Favorite

By Fia MartinezOctober 2, 2025

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4.67 (3 Ratings)

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Quick Hook

Veggie Lasagna Stuffed Portobello Mushrooms are my cozy weeknight cheat. Ever wanted lasagna without the pasta? This one swaps sheets for meaty Portobello caps and brings a bright, herby ricotta, spinach and zucchini filling that tastes like hug-in-a-bakeware.

I fell for this when I tried a low-carb twist. Search interest in meatless meals jumped recently, and honestly this feels timely.

The flavor is saucy marinara, melty mozzarella, and earthy mushroom all layered like a mini lasagna.

Brief Overview

This idea borrows from classic Italian comfort. Think lasagna flavors, served in a mushroom boat a deconstructed Veggie Lasagna vibe that fits Vegetarian Dishes well.

Difficulty is medium. Prep and a bit of moisture control matter. Total time is about 55– 60 minutes with 20 minutes active prep and a few passive steps.

Makes four servings. One big cap per person works as a main. Serve alongside an arugula salad for balance.

Main Benefits

Veggie Lasagnastuffed Portobello Mushrooms presentation

Top health perk: it's a Low-Carb Lasagna Alternative packed with veggies. You get protein from ricotta and an extra hit of greens from spinach and zucchini.

Perfect for date nights or a busy weeknight. It reads like an elegant Baked Vegetarian Main Course , but it’s surprisingly forgiving.

What makes it special is texture contrast. The chewy mushroom base and the creamy Zucchini Spinach Ricotta Filling mimic lasagna layers.

I once under roasted the caps and learned to draw out moisture first game changer.

Small tip: par-bake the caps to avoid sogginess. Par-bake at 400° F for 8 10 minutes to pull moisture.

Then assemble and finish at 375° F for 18 22 minutes until cheese bubbles.

This is essentially a Stuffed Portobello Mushrooms Recipe that doubles as comfort food. If you love Ricotta and Spinach Stuffed Mushrooms or other Veggie Dishes, this pulls those flavors into one neat package.

Next up: Ingredients and exact measurements so you can get cooking.

Ingredients & Equipment

Imagine lasagna without pasta. That’s the hook for my Veggie Lasagna Stuffed Portobello Mushrooms. I make these for dinner when I want comfort food without the carb coma.

They feel fancy. They’re simple too.

Main Ingredients

For the Mushrooms

4 large portobello mushroom caps (about 4 6 oz / 115 170 g each) , stems removed, gills scraped
1 tablespoon (15 ml) olive oil , plus extra for drizzling
1/4 teaspoon kosher salt , freshly ground black pepper to taste

For the Veggie Lasagna Filling

1 tablespoon (15 ml) olive oil
1 small yellow onion, finely diced (about 1 cup / 150 g)
2 cloves garlic, minced (about 8 g)
1 small zucchini, finely diced (about 1 cup / 120 g)
1/2 red bell pepper, finely diced (about 3/4 cup / 100 g)
4 oz (115 g) baby spinach, roughly chopped
1/2 teaspoon dried oregano , 1/2 teaspoon dried basil , pinch red pepper flakes, salt and pepper

For the Cheese Mixture

1 1/2 cups (375 g) whole milk ricotta
1 large egg (or 1 tablespoon (15 g) strained Greek yogurt to substitute)
1/2 cup (50 g) grated Parmesan , divided
1/2 teaspoon kosher salt , 1/4 teaspoon black pepper

Assembly & Topping

1 to 1 1/2 cups (240 360 ml) marinara sauce
1 to 1 1/4 cups (100 115 g) shredded mozzarella
Fresh basil or parsley, optional 2 tablespoons (15 20 g) breadcrumbs

Quality tips: buy firm, dry Portobello caps. Choose whole milk ricotta for creaminess. Use low-moisture mozzarella for less sogginess.

Seasoning Notes

Essential combo: oregano, basil, garlic. Add red pepper flakes for a kick. Brighten with lemon zest or a splash of balsamic.

To boost umami, stir in 1 tablespoon of grated Parmesan before baking. Quick swaps: oregano → Italian seasoning, ricotta → blended cottage cheese, egg → Greek yogurt.

Equipment Needed

Essential tools: rimmed baking sheet, large skillet (10 12 inch), mixing bowl, spoon or small offset spatula, measuring cups and spoons, grater, knife, cutting board.

Household alternatives: use a frying pan if you lack a skillet. Swap a tablespoon for a measuring spoon. Use foil instead of parchment.

I’ve burned a tray broiling once. Lesson learned: watch the oven. Par-bake at 400° F ( 200° C) for 8 10 minutes , then finish at 375° F ( 190° C) for 18 22 minutes .

Let rest 3 5 minutes before serving. These are perfect as a baked vegetarian main course or a low-carb lasagna alternative.

Honestly, they steal the show every time.

Cooking Method

I love how the idea of a Veggie Lasagna Stuffed Portobello Mushrooms sounds. Honestly, it feels like lasagna met a mushroom and decided to downsize.

Fun fact: mushrooms are mostly water, so moisture control matters.

Prep Steps

Get your mise en place tidy. Chop zucchini, bell pepper, onion, and spinach. Measure cheeses and sauce.
Par-bake the caps to pull moisture out.

Brush with olive oil and season. Par-bake at 400° F ( 200° C) for 8 10 minutes.
Safety first.

Use a hot mitt and a sharp knife. Let hot pans cool slightly before draining.

step-by-step Process

Clean and par-bake the Portobello caps. Place gill side up. 400° F ( 200° C) 8– 10 minutes.
Sauté onion, garlic, zucchini, and bell pepper. Cook 4– 6 minutes until browned. Add spinach and cook 2– 3 minutes. Drain excess liquid.
Mix ricotta, egg, and 1/4 cup Parmesan . Fold in veggies. Taste and season.
Spoon a thin layer of marinara into each cap. Mound 1/2 cup of ricotta filling. Top with sauce and mozzarella.
Bake at 375° F ( 190° C) for 18– 22 minutes . Cheese should bubble and brown. Mushrooms should feel tender.
Rest 3– 5 minutes before serving. If you want a golden top, broil 1– 2 minutes and watch closely.

Visual cues matter. The cheese should be bubbling and golden. Caps will shrink slightly. Filling should feel set. For safety and doneness, aim for an internal temp of 165° F ( 74° C) if you use a thermometer.

Pro Tips

Par-bake is your magic move. It stops soggy bottoms. Let the sauteed veggies cook until nearly dry. Use an ice-cream scoop for even portions.

Common mistakes: stuffing wet veggies, overfilling caps, and skipping the par-bake. All lead to a soggy mess.
make-ahead: Assemble, cover, and chill for up to 24 hours .

Bake straight from the fridge and add +5 7 minutes to baking time.

This dish sits between Veggie Lasagna and a Low-Carb Lasagna Alternative. It makes a great Baked Vegetarian Main Course. Try it with Ricotta and Spinach Stuffed Mushrooms vibes.

Enjoy this cozy, meatless meal.

Recipe Notes

“As Julia Child said, people who love to eat are always the best people.” I totally agree. These Veggie Lasagna Stuffed Portobello Mushrooms hit that sweet spot.

They taste like lasagna. They aren’t pasta heavy. They feel fancy on a weeknight.

Serving Suggestions

Plate each Portobello cap on a warm plate. Drizzle with olive oil. Garnish with chopped basil. For contrast, serve with a simple arugula salad.

The peppery greens cut the richness. Try roasted fingerling potatoes or creamy polenta. For drinks, pick a Chianti or crisp Pinot Grigio.

Non-alcoholic? Sparkling water with lemon works great. This is a lovely Baked Vegetarian Main Course . It shines in small dinner parties.

Storage Tips

Cool leftovers completely before storing. Refrigerate in an airtight container. They keep well for 3 4 days . For freezing, remove cheese topping first.

Wrap tightly and freeze up to 2 months . Thaw overnight in the fridge. Reheat in a 350° F oven until warmed through.

Or microwave on medium for short bursts. Watch the center so cheese doesn’t overcook.

Variations

Want vegan? Use a cashew or tofu ricotta. Swap mozzarella for vegan shreds. That creates a satisfying Meatless Meals version.

Need low-carb? Skip breadcrumbs and use extra veggies. This turns it into a true Low-Carb Lasagna Alternative . For seasonal swaps, add roasted squash in autumn.

In spring, try fresh peas and mint.

Nutrition Basics

Per serving, expect about 380 calories. Protein hovers near 22 grams. Fat is moderate. Fiber is around 5 grams. These are hearty Veggie Dishes .

They are protein forward and veggie rich. The ricotta adds calcium. Spinach supplies iron and vitamins. Zucchini keeps it light and fresh.

This dish sits well among favorite Vegetarian Dishes .

I learned the hard way to dry the filling well. Wet veggies make soggy caps. Par-bake at 400° F ( 200° C) for 8 10 minutes .

Finish at 375° F ( 190° C) for 18 22 minutes . Trust me. That step matters.

This recipe is forgiving and fun. Try it with my Zucchini Spinach Ricotta Filling or remix into Ricotta and Spinach Stuffed Mushrooms . Enjoy making it your own. You’ve got this.

Veggie Lasagna Portobello Irresistible Stuffed Mushrooms NoSoggy Tips

Frequently Asked Questions

How do I stop Veggie Lasagna Stuffed Portobello Mushrooms from getting soggy?

Preventing sogginess is all about managing moisture: scrape the gills, par-bake the caps to draw off liquid, and cook the spinach and other veg until most of the steam has evaporated.

Use the egg in the ricotta as a binder (or strained Greek yogurt/cornstarch for an egg-free option) and consider a light sprinkle of breadcrumbs for a barrier between filling and mushroom. These steps give you a firmer base think of it like getting a good crust on a Sunday roast, but for mushrooms.

Can I make Veggie Lasagna Stuffed Portobello Mushrooms vegan or gluten-free?

Yes for a vegan version swap ricotta for tofu or cashew based "ricotta," use nutritional yeast and lemon for tang, and pick a vegan mozzarella; omit the egg or use a cornstarch slurry to help the filling set.

For gluten-free, use gluten-free breadcrumbs or omit them and check that your marinara is GF; all the other ingredients are naturally gluten-free. Expect slightly different textures (vegan cheeses can be softer), but roasted longer helps firm them up.

How far ahead can I assemble Veggie Lasagna Stuffed Portobello Mushrooms and how should I store leftovers?

You can par-bake caps and prepare the filling a day ahead, then assemble and bake on the day store components separately in the fridge to avoid soggy mushrooms. Leftovers keep well in an airtight container in the fridge for 3 4 days; reheat in a moderate oven (350°F/180°C) until warmed through to retain texture, or microwave briefly then crisp under the broiler.

You can freeze fully cooked mushrooms up to 2 months, but expect a softer mushroom after thawing.

What easy swaps or variations work well in Veggie Lasagna Stuffed Portobello Mushrooms?

Try swapping ricotta for drained, blended cottage cheese or adding cooked lentils for extra heft; stir in cooked mushroom stems for more umami. For a Mediterranean twist use crumbled feta, olives and oregano, or lean on fontina or provolone instead of mozzarella for different melting profiles.

These simple swaps let you tailor the dish from lighter weeknight fare to a showy dinner party plate.

Are Veggie Lasagna Stuffed Portobello Mushrooms healthy what should I know about calories and nutrition?

They’re a reasonably balanced dish roughly ~380 kcal per serving with about 22 g protein and 5 g fiber, thanks to the ricotta and veg, though sodium and fat come from cheeses and marinara.

To lighten it, use part skim ricotta, reduce the mozzarella, or pick a low-sodium marinara; to boost protein, add cooked lentils or a few extra egg whites. As always, exact nutrition varies by brand and portion size, so tweak to suit your dietary needs.

What’s the best way to get neat, even portions and a golden top on Veggie Lasagna Stuffed Portobello Mushrooms?

Use an ice-cream scoop, small measuring cup or a piping bag to portion filling evenly so each cap bakes at the same rate, and press the filling slightly to compact it. For a picture perfect golden top, use low-moisture mozzarella and finish under the broiler for 30 90 seconds while watching closely it browns fast, so don’t wander off like you would during a cuppa.

A light sprinkle of panko or grated Parmesan before broiling adds crunch and colour.

Veggie Lasagnastuffed Portobello Mushrooms

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:25 Mins

Servings:4 servings

Instructions:

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.
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.
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.
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.
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.
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.
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.