Freezer-Friendly Stuffed Lasagna Portobellos (Print version)

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

# Ingredient List:

→ 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 (store-bought or homemade)
15 - 1/2 cup shredded mozzarella cheese (for topping)
16 - 2 tablespoons grated Parmesan cheese (for topping)
17 - Fresh parsley or basil, chopped (optional, for garnish)

# How To Make It:

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 Advice:

01 -
  • You get all the cheesy, saucy satisfaction of lasagna without the heavy carb load or hours of layering and assembly
  • These mushrooms reheat beautifully from frozen, making them perfect for those nights when cooking anything feels impossible
02 -
  • Mushrooms release a lot of water as they cook, so don't skip the step of brushing them with oil and salting before baking
  • If your ricotta seems especially watery, let it drain in a fine-mesh sieve for 15 minutes before mixing the filling
03 -
  • Look for portobello caps that are roughly the same size so they cook evenly
  • If you're making these for a crowd, you can assemble everything up to a day ahead and bake just before serving

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