Freezer-Friendly Stuffed Lasagna Portobellos (Printer-Friendly)

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

# 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 (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 (optional, for garnish)

# How-To Steps:

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.
06 - Spoon remaining marinara sauce over the ricotta filling in each cap.
07 - Top with shredded mozzarella and Parmesan.
08 - Bake for 25–30 minutes, until mushrooms are tender and cheese is golden and bubbly.
09 - Let cool slightly. Garnish with fresh parsley or basil, if desired.

# Expert Hints:

01 -
  • All that cheesy, garlicky lasagna comfort without the heavy pasta crash afterward
  • You can double the batch and stash extras in the freezer for those nights when cooking feels impossible
02 -
  • Removing the gills with a spoon prevents your filling from turning an unappetizing gray color as it bakes
  • Let the mushrooms rest for at least 5 minutes after baking or the filling will slide right out when you cut into them
03 -
  • Pat the mushroom caps dry with paper towels before oiling them, as excess water prevents proper roasting
  • Room temperature ricotta mixes more smoothly than cold cheese straight from the refrigerator

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