Freezer-Friendly Stuffed Lasagna Portobellos (Print)

Tender portobellos stuffed with creamy ricotta, marinara, and melted cheese for a satisfying low-carb Italian-inspired meal.

# What You 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 for topping
16 - 2 tablespoons grated Parmesan cheese for topping
17 - Fresh parsley or basil, chopped for garnish

# How To Make It:

01 - Preheat oven to 400°F. 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.
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 Advice:

01 -
  • You get all the cheesy comfort of lasagna without the carb coma or hours of layering noodles
  • They freeze beautifully so you can have homemade Italian comfort food on busy weeknights
02 -
  • Remove the gills with a spoon to prevent your mushrooms from becoming watery and mushy during baking
  • Letting them rest for 5 minutes after baking makes them easier to handle and lets the flavors settle
03 -
  • Look for mushrooms with deep, evenly shaped caps for maximum filling capacity
  • Pat your mushrooms dry with paper towels before oiling them to prevent sogginess

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