Freezer-Friendly Stuffed Lasagna Portobellos (Printable)

Hearty portobellos stuffed with ricotta, marinara, and melted cheese—a comforting low-carb Italian twist perfect for freezing.

# 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
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 Cook:

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 Suggestions:

01 -
  • Everything you love about lasagna happens in one tidy mushroom cap, no noodle boiling required
  • You can prep a double batch, freeze half, and suddenly weeknight dinners feel like someone else cooked for you
02 -
  • Scoop out the gills thoroughly with a spoon or your filling will turn an unappetizing dark color
  • Overfilling seems like a good idea until cheese spills onto your baking sheet and burns
03 -
  • Pat the mushroom caps dry with paper towels before oiling them so they roast instead of steam
  • Room temperature ricotta mixes more smoothly, so take it out of the fridge while you prep everything else

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