Lasagna stuffed portobello mushrooms- get a taste of lasagna with a fraction of the calories! This lasagna stuffed portobello mushroom recipe can be prepped ahead and frozen. When you’re ready to serve, you can bake them up directly from the freezer!
It is my favorite time of year…when spring is springing, it’s warm enough to leave your jacket or sweater at home, and the weekends are spent exploring new parks and trails.
It is not necessarily the time of year when one worries about stocking up the freezer…unless you are trying to sell your house, that is!
These lasagna stuffed portobellos came in really handy when we were showing our house. I didn’t want to mess up the kitchen, so dinners were pretty much exclusively from the freezer. Both Ben and I loved these portobellos!
I absolutely love the fact that you don’t have to thaw them first. Pop them right into the oven from frozen and bake away. Now that’s convenience!
Ever since these Enchilada Stuffed Grilled Portobellos took off last year, I’ve been thinking of a new stuffed portobellos recipe…and I was keeping my fingers crossed that these stuffed portobellos would also be freezer-friendly.
Well, what freezes better than lasagna? So with that inspiration in mind, I tried out these lasagna stuffed portobello mushrooms.
While I thought this was a completely original idea, of course it has been done (d’oh!). I love the looks of Gina from Skinnytaste’s Veggie Lasagna Stuffed Portobello Mushrooms, and I adapted her baking technique, since I didn’t think the broiler method I used for the Enchilada Stuffed Portobellos would work well with the ricotta filling this time around.
They are not much to look at, but boyyyyy are they tasty!!
The portobello mushrooms are covered with a layer of marinara sauce, followed by a mixture of ricotta, basil and chopped spinach. I also added an egg to help set the filling up in the mushroom.
Everything is topped off with a sprinkling of mozzarella and baked up for 20 minutes. As you can see in the photo above, the mushrooms will leak some liquid, and warning: they leak even more if you bake directly from frozen.
HOWEVER. These mushrooms retain a delicious chewy texture (NOT mushy at all) and still manage to hold in the filling. Let’s be honest though: lasagna is kind of messy to eat and so are these lasagna stuffed portobello mushrooms!
To freeze these lasagna stuffed portobello mushrooms, once completely cool, I wrapped them in foil. I recommend wrapping in a layer of wax paper first, as well, since the foil can stick to the moist mushrooms and become difficult to peel off after freezing. Then I froze them in a storage container.
To bake up: simply unwrap, place in a baking dish, and cover with foil. I re-used the foil that I froze them in! I hate using foil but for this recipe, it is difficult to avoid. Bake at 350°F for 30-45 minutes, until completely heated through. That’s it. So so simple!
Lasagna stuffed portobello mushrooms- get a taste of lasagna with a fraction of the calories! This lasagna stuffed portobello mushroom recipe can be prepped ahead and frozen. When you're ready to serve, you can bake them up directly from the freezer!
Heat oven to 400°F. Line a baking sheet with parchment or use a 9 x 13 baking dish to catch the mushroom juices.
Remove the stem and scoop out the gills of the mushrooms. Wash gently and allow to dry.
Brush tops and insides of mushrooms with olive oil.
Spoon ¼ cup of marinara sauce into each mushroom.
In a medium bowl, mix together the ricotta, salt, egg, spinach and basil. Divide it evenly amongst the four mushrooms.
Sprinkle each mushroom with ¼ cup of shredded mozzarella.
Bake for 20 minutes, or until mushrooms are baked through.
Enjoy immediately, or store in the fridge or freezer to enjoy later.
Freezer storage instructions:Allow each mushroom to cool completely. Wrap in foil, then place in a larger storage container.
To re-heat:Heat oven to 350°F. Place frozen (un-thawed) mushroom(s) in a baking dish and cover with foil (I just re-use the foil from wrapping them).
Bake for 50 minutes, or until heated through and cheese is bubbling.
This was good the first day and AMAZING the next day. Would not change a thing. Based on the ingredients (brands) I used, My Fitness Pall shows the nutrition value was 167 cal, 15g fat, 5 carbs, 2 fiber, 2 sugar, 5 protein.
So happy you enjoyed, Sandy! Thanks for taking the time to leave a review!
I like to meal prep my lunch for work and usually have to reheat everything in a microwave. I’ve never tried mushrooms, has anyone tried using the microwave to reheat it?
Delicious reheated. I actually liked this recipe more when I reheated it than when first made. I nuked for about 4 minutes.
I love this recipe but I have issues with tomatoes….I will use pesto instead and may add additional cooked veggies.
I hope you enjoy, Aimee!
How well do you think adding in some cooked ground meat would work, perhaps in the sauce? Thanks!
Are these keto friendly? I am just learning about keto and am gathering recipes to make if I decide to go ahead with it. Thanks in advance.
Hi Renee! I’m far from an expert on the keto diet, but these have 9 g net carbs which I believe would be half your carb intake for the keto diet (I have heard 20g?). You could reduce the carb count by using sugar-free marinara, or reducing the sauce a bit. I believe you would also want to increase the protein, maybe by adding some diced chicken or sugar-free sausages? Again, I’m not an expert, and not on the diet myself, but there are some really interesting Facebook groups that I’ve been learning from!
Unfortunately raw mushrooms don’t freeze well, so you do need to bake them up first.
I LOVED this recipe…made it last night. I had to swap the spinach for shredded fresh swiss chard leaves as I was out of spinach but it worked great. I also added a little shredded parmesan to the cheese, egg, swiss chard mixture as I do that in a traditional lasagna. Finally I quickly sauteed the mushroom gills and stem with a little onion and yellow peppers which I added as a middle layer. Thank you for this fab recipe. I`ve pinned it and will definitely be making it again. It was delicious!!
Love all your swaps! Glad you enjoyed!
Lasagne stuffed mushrooms? What a great concept, taste, and love that they freeze so well. Thanks Denise!
Is the spinach fresh or frozen? Cooked or raw?
Ooh love the pizzas idea, might have to do those next!
Try these. Note one comment about flour.
Hi Mary, I haven’t tried them with adding flour and don’t necessarily recommend it, I worry it would have a weird texture. If liquid on the pan is an issue for you I’d suggest placing the portobellos on a wire rack while baking.
I did try them. I used large stuffing mushrooms and baked them face down for 10 minutes, let them cool and then stuffed them, I baked them until the cheese on top was melted and beginning to brown.They were wonderful.
I wonder if you could use regular white large stuffing mushrooms.
Hi Adele! I haven’t tried, but don’t see why they wouldn’t work. You’d need to adjust the cook time for sure. Let me know if you try that!
I’ve made these twice now and they are delicious!
I wish I could print the recipe since I don’t like to take my computer to the kitchen; I’m too messy.
Can’t wait to try these !
Hi there! My mom found this recipe the other day (I’m watching carbs and we’re both mushroom and ricotta fans). I did substitute parsley for the spinach to make it more standard lasagna-like, and subbed a bit of tomato paste for the sauce. Most importantly, though, I baked the mushrooms on their own, “open” side down for about 15 minutes to bring out a lot of the water. I’d highly recommend doing that first and letting them cool a little before stuffing and baking as directed. Lastly, I cooked the stuffed ‘shrooms for 10 mins before putting the mozzarella on top for the last 10, as I was afraid it would brown too much. Worked perfectly and delicious! Very filling. Even my mom (who has the appetite of a man) was full after 1-1/2 with a very tiny salad on the side.
Oh, one last thing. I will be using the spinach next time. The parsley was yummy, but I’m sure the spinach will be equally, if not more so.
Glad you liked them, Michele. I may try that next time although I didn’t find there was much liquid in the mushrooms themselves, it mostly just ran out on the pan. You can also position the mushrooms on a wire rack on top of the pan if the liquid on the pan bothers you.
Wondering if you could freeze them before the baking stage?
Hi Erin, I haven’t tried that, and have read that freezing raw mushrooms makes them turn black and slimy, so I’d be cautious.
What a delicious way to enjoy portobellos – I even think I could get Rob to eat them like this!! And they’re SO easy! Delicious work Denise!
Do you think xantham gum would work as a binder instead of the egg? I have an allergy to eggs.
I was just looking at the enchilada mushrooms, and they were watery from the portobellas shedding liquid. The solution she found for that was to add a tablespoon of flour the next batch, and it worked.
Hi Andi, that was a solution for the enchilada portobellos, because the enchilada sauce was too thin. I haven’t tried adding flour to the ricotta mixture and am not sure the texture would be good.
Hi Alison, that’s a great question. I’m not actually sure. I just found this recipe and she uses aquafaba as an egg alternative, I wonder if that might work for this recipe as well?
I love stuffing portobellas, these look amazing!!
I’m crazy about portobella mushrooms and can’t wait to toss a few of these in my freezer!