Freezer-Friendly Stuffed Lasagna Portobellos (Printable)

Hearty portobellos stuffed with ricotta, marinara, and melted cheese for a comforting low-carb Italian-American meal ready in under an hour.

# What You'll Need:

→ Mushrooms

01 - 4 large portobello mushroom caps, stems and gills removed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Ricotta Filling

05 - 1 cup ricotta cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 large egg
09 - 2 tablespoons chopped fresh basil or 1 teaspoon dried
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Sauce & Topping

14 - 1 1/4 cups marinara sauce
15 - 1/2 cup shredded mozzarella cheese
16 - 2 tablespoons grated Parmesan cheese
17 - Fresh parsley or basil, chopped for garnish

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Brush both sides of portobello caps with olive oil and season with salt and pepper. Place gill-side up on the baking sheet.
03 - In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, basil, garlic, oregano, salt, and pepper. Mix until smooth.
04 - Spoon a thin layer of marinara sauce into each mushroom cap (about 1 tablespoon per cap).
05 - Fill each mushroom with the ricotta mixture, dividing evenly among caps.
06 - Spoon remaining marinara sauce over the ricotta filling in each cap.
07 - Top each stuffed mushroom with shredded mozzarella and Parmesan cheese.
08 - Bake for 25 to 30 minutes until mushrooms are tender and cheese is golden and bubbly.
09 - Let cool slightly. Garnish with fresh parsley or basil if desired.

# Expert Suggestions:

01 -
  • Everything you crave about lasagna happens in half the time without wrestling waterlogged noodles
  • Your freezer becomes stocked with single-serving comfort food ready at a moments notice
02 -
  • Waterlogged mushrooms will ruin your texture, so give them a quick pat with paper towels before starting
  • The ricotta mixture should be room temperature so it spreads easily into the mushroom caps
03 -
  • Use the largest portobellos you can find because they shrink during baking and bigger caps hold more filling
  • Scoop out any excess liquid that accumulates in the mushroom caps during the first 15 minutes of baking

Return