Freezer-Friendly Stuffed Lasagna Portobellos (Printable Version)

Hearty portobellos stuffed with ricotta, marinara, and melted cheese for a comforting low-carb Italian dish that freezes beautifully.

# 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
16 - 2 tablespoons grated Parmesan cheese
17 - Fresh parsley or basil, chopped

# 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 among all 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 to 30 minutes, until mushrooms are tender and cheese is golden and bubbly.
09 - Let cool slightly. Garnish with fresh parsley or basil if desired.

# Helpful Tips:

01 -
  • Everything you adore about lasagna happens in one tidy mushroom cap
  • You can make dinner tonight and stash half in the freezer for emergency weeks
02 -
  • Overfilling the mushrooms will cause them to collapse during baking, so resist the temptation to heap that ricotta mixture too high
  • Removing the gills isn't just cosmetic—it prevents your mushrooms from becoming watery as they roast
03 -
  • Pat the mushroom caps dry with paper towels before oiling them—excess moisture prevents proper roasting
  • Let the mushrooms rest for five minutes after baking so the filling sets up and makes serving easier

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