Lasagna Stuffed Portabella Mushrooms


Lasagna Stuffed Portabella Mushrooms

Servings 4
Calories 221kcal
Author Jenn Labonte


  • 4 large portabella mushrooms
  • 1– 2 tablespoons olive oil
  • 1 cup marinara sauce
  • 1-1/2 cups light ricotta
  • 1 egg
  • 1-1/2 cups chopped spinach
  • 1/2 cup fresh basil chopped
  • 1 cup shredded mozzarella cheese


  • Preheat oven to 400 F. Line a baking sheet with parchment paper.
  • Remove the stem and scoop out the gills of the mushrooms. Wash gently and pat dry with a paper towel. Brush tops and insides of mushrooms with olive oil.
  • Spoon 1/4 cup marinara sauce into each mushroom. In medium bowl, mix together the ricotta, egg, spinach and basil. Divide evenly into the four mushrooms.
  • Sprinkle each mushroom with 1/4 cup of mozzarella. Bake for 20 minutes or until mushrooms are baked through. Enjoy immediately or store in fridge or freezer to enjoy later.
  • For freezer storage, allow each mushroom to cool completely, wrap in foil then place in larger storage container.


Nutrition information: 221 calories: 13g fat; 193mg sodium; 9.4g carbohydrates; 16.5g protein.