Freezer-Friendly Stuffed Lasagna Portobellos (Printable)
Hearty portobellos stuffed with ricotta, marinara, and melted cheese for a low-carb Italian-inspired comfort dish that freezes beautifully.
# 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)
# 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 25-30 minutes, until mushrooms are tender and cheese is golden and bubbly.
09 - Let cool slightly. Garnish with fresh parsley or basil, if desired.
10 - Allow cooked mushrooms to cool completely. Wrap each tightly in foil and place in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 375°F for 15-20 minutes, or until heated through.
# Expert Tips:
01 -
- All the cheesy comfort of lasagna without the heavy pasta aftertaste
- Make ahead and freeze portions for those nights when cooking feels impossible
02 -
- Removing the gills completely keeps the mushrooms from getting watery
- Letting them cool for 5 minutes makes them easier to handle
03 -
- Look for mushrooms with caps that are flat and even for the best filling capacity
- Pat the mushrooms dry with paper towels before oiling them