Stuffed Portobello Mushrooms with Ricotta and Spinach Recipe
These Lasagna Stuffed Mushrooms are a delicious, low-carb twist on classic lasagna. Large Portobello mushrooms are filled with a savory mixture of ricotta, spinach, mozzarella, Parmesan, and aromatic herbs, then baked until tender and topped with marinara and melted cheese. Perfect as a hearty appetizer or a satisfying vegetarian main dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Mushrooms
- 4 large Portobello mushrooms
Filling
- 1 1/4 cups ricotta cheese
- 1 large egg
- 10 oz frozen spinach, thawed and drained of excess liquid
- 2 cups shredded mozzarella cheese, divided
- ¾ cup shredded Parmesan cheese, divided
- Zest of 1 lemon
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- Pinch of nutmeg
- Kosher salt and black pepper to taste
Topping & Garnish
- 1 cup marinara sauce
- Chopped fresh basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a rimmed baking sheet by placing a wire rack on it to allow air circulation beneath the mushrooms as they bake.
- Prepare Mushrooms: Use a spoon to gently scoop out and discard the gills from inside the Portobello mushrooms. Set the hollowed mushrooms aside for stuffing.
- Make Filling: In a medium bowl, combine ricotta cheese, egg, thawed and drained spinach, 1 cup mozzarella, ½ cup Parmesan, lemon zest, chopped basil, garlic powder, crushed red pepper flakes, and a pinch of nutmeg. Stir thoroughly until all ingredients are evenly mixed.
- Stuff Mushrooms: Evenly divide the ricotta and spinach mixture among the four mushroom caps. Spoon ¼ cup of marinara sauce atop each stuffed mushroom, then sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese over them. Season with kosher salt and freshly ground black pepper to taste.
- Bake: Arrange the stuffed mushrooms on the prepared wire rack on the baking sheet. Bake in the preheated oven for 20 to 25 minutes until the mushrooms are tender and the cheese is melted and bubbly.
- Optional Broil: For a golden, browned cheese topping, place the mushrooms under the broiler for 1 minute. Watch closely to prevent burning as the cheese can brown very quickly.
- Garnish and Serve: Remove the mushrooms from the oven, garnish with freshly chopped basil, and serve warm as an appetizer or main dish.
Notes
- Be sure to thoroughly drain the thawed spinach to prevent excess water from making the filling watery.
- Using a wire rack on the baking sheet helps the mushrooms bake evenly and prevents sogginess.
- If you prefer spicier flavor, increase the crushed red pepper flakes slightly.
- For a gluten-free version, confirm that your marinara sauce is gluten-free.
- These stuffed mushrooms are best served fresh but can be reheated in the oven to maintain texture.
