Freezer-Friendly Stuffed Lasagna Portobellos (Printable)

Hearty portobello mushrooms stuffed with ricotta, marinara, and melted cheese for a comforting low-carb meal.

# What You'll Need:

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

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

14 - 1 1/4 cups marinara sauce, store-bought or homemade

15 - 1/2 cup shredded mozzarella cheese for topping

16 - 2 tablespoons grated Parmesan cheese for topping

17 - Fresh parsley or basil, chopped for garnish

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Brush both sides of the 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 the 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 before serving. Garnish with fresh parsley or basil if desired.

01 -

All the satisfaction of lasagna without the heavy pasta crash afterward
You can make a double batch and freeze half for those nights when cooking feels impossible

02 -

Remove the gills with a spoon to prevent your mushrooms from becoming watery and sad
Room temperature ricotta mixes more smoothly than cold from the fridge

03 -