Lasagna Stuffed Portabello Mushrooms

Saturday, November 19, 2022
Lasagna Stuffed Portabello Mushrooms are a delicious baked stuffed extra large mushroom cap that can be an appetizer or a whole meal layer with everything but the pasta!

Of course, mushroom lovers are going to be astounded by this all-in-one meal, and the substitutions and fillings can be endless on whatever you like in your pasta lasagna.

We chose to go with a layer of ricotta, tomato sauce, crushed meatballs, and/or sausage topped with lots of mozzarella and provolone blended and grated cheese.

Although you're very familiar with the traditional lasagna, we use the meaty-tasting portabello as a substitute.

When it comes to lasagna, every family makes it different, so adapted the filling to however you're used to making it.

Mom always used ricotta in our lasagna, but you can also substitute cottage cheese if that's what you prefer!

If you have a mushroom lover in your crowd, not a meat lover, keep it all vegetarian by adding spinach or artichoke hearts.

Whatever you decide, our recipe card below for stuffed lasagna-style portabello is just a guideline for you to follow and just get your own spin on this dish.


meatball and ricotta stuffed portabello mushrooms





Portabello Mushrooms Low Carb Friendly


Portobello mushrooms, also sometimes called portabella, are rich in flavor, and their texture is meatier and less spongy than button mushrooms.

When you've cleaned and scooped out the gills, you have a nice vessel for stuffing, and perfect for low-calorie diets instead of pasta carbs so these are diabetic-friendly.

The skies are the limit, there are many suggestions below for you to choose from for stuffing your mushroom caps.


mushroom caps and how to clean them


Cleaning Portobello Mushrooms

  1. Some folks say not to wash them because of moisture content, I rinse them in water and use a paper towel to clean any residue off(I do not like bugs, dirt so sometimes if they are terribly dirty I will soak them in hot water regardless but you can do your own methods on what you are comfortable eating) 
  2. Holding a mushroom in one hand, use a spoon to gently scrape the gills from the underside of the portobello mushroom cap; discard the gills
  3. I use my DIY seasoning salt (just pick your favorite kind of seasoning or use my Italian blends) 
  4. Always season the mushrooms caps before they bake in the oven lightly you can add more later if they aren't salty enough for your taste buds 
  5. The filling you're using whether you combine vegetables, spinach leaves, or sliced pepperoni needs to be chopped into small pieces so it fits nicely in the cavity.


portabello mushrooms layered like lasagna filled


Ingredients You Will Need

Scroll Down to the Printable Recipe Card Exact Measurements


  • ricotta
  • sliced provolone, mozzarella, swiss whatever cheese you prefer
  • grated parmesan/romano cheese
  • portabello mushroom caps
  • tomato sauce
  • minced garlic
  • freshly torn basil
  • parsley
  • salt, and pepper to taste
  • granulated garlic powder
  • olive oil
  • cooking spray oil


cleaned portabello mushrooms


Cooking Methods

  1. Bake: 400 degrees for 12 -14 minutes depending on the filling you choose
  2. Air Fried: preheat the air fryer to 400 degrees. Spray the basket with cooking oil spray. Fill and add the mushrooms to the basket. Air fry for 8 minutes per mushroom or until the cheese is browned
  3. Grilled: Preheat the grill to 350 degrees. Spray the grates. Stuffed the mushrooms. Place them directly on the grill, gill side up (stuffing showing) for 10 to 12 minutes. I add the cheese 3 minutes before they are cooked and cover the grill so it melts.



crushed meatballs inside a portabello mushroom cap



Optional Filling Suggestions

  • diced or one large slice of tomato with shredded melted mozzarella (Caprese Style with chopped garlic and basil)
  • Italian loose-cooked sausage, peppers, onions
  • leftover chili with sharp cheddar cheese melted, black olives, green chiles
  • cream cheese,  sauteed shrimp, scallops chopped, and Swiss cheese melted
  • use them after they've been roasted and fill them with your favorite pasta salad, bacon, lettuce and tomato-filled, chopped deli meats with shredded lettuce tomato, mayo, and bacon
  • chopped leftover rotisserie chicken, or chicken tenders, hot sauce, blue cheese dressing, and melted cheddar on top
  • make your favorite meatloaf mixture stuff them and add cheddar or another cheese you prefer
  • add some cooked boneless chicken pour alfredo sauce on top, a slice of ham, and swiss cheese


portobello stuffed mushrooms with pizza pepperoni


Filling Substitutions and Suggestions

  • peppers
  • olives
  • chopped artichoke hearts
  • eggplant
  • pepperoni
  • crushed meatballs finely chopped
  • leftover cooked buffalo chicken and cheddar cheese
  • loose cooked sausage
  • ham, and pineapple
  • mushrooms finely chopped broccoli and cheddar cheese
  • finely chopped zucchini or spinach with ricotta and garlic
  • minced finely minced shrimp and garlic
  • anchovies
  • loose cooked ground beef, cheddar cheese, finely chopped onions
  • tuna, cheddar cheese, minced onions
  • leftover cooked meats, pizza sauce, and cheese of choice 
  • Note: all toppings must be chopped into small pieces, add the sauce first, topping the cheese


Pin for later





Stuffed Portabello's



Just remember this stuffed portobello mushroom cap can be anything from leftover corned beef and cabbage to a pizza-filled mushroom cap loaded like a Chicago deep dish pizza creation, your leftovers will be your best friend in creating anything that tastes great inside a mushroom.


You may like olives, peppers, chopped artichoke hearts, onions, sausage, eggplant, and zucchini in your stuffed portabello or another kind of meat, different kind of cheese, no problem!

Anything you have in the fridge can be used to fill these bad boys and sauces, salad dressings, cheeses whatever you have can go into the mushroom cap, just some vegetables may take a tad bit longer to cook when making these all vegetarian.

Again, adapt away in any combination you like, we just make suggestions and you can change this however you want.


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Italian, American
Yield: 6
Author: Claudia Lamascolo
Lasagna Stuffed Portabello Mushrooms

Lasagna Stuffed Portabello Mushrooms

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Portabello stuffed with ricotta, crushed meatballs, and sausage smothered in cheese and tomato sauce lasagna style.

Ingredients

  • 6 cleaned Portabella Mushroom caps
  • 1 15-ounce container of whole milk ricotta cheese mixed with 2 tablespoons chopped Italian parsley, 1 teaspoon granulated garlic powder a pinch of salt and pepper
  • 1 or 2 cooked meatballs of crushed or loose-cooked Italian sausage (or mix both together, around 1/2 cup)
  • extra virgin olive oil for drizzling or cooking oil spray
  • granulated garlic powder enough for each cap or freshly minced garlic
  • oregano is optional we like it sprinkled evenly on each cap
  • 1/4 cup of grated Pecorino Romano Cheese or Parmesan grated cheese
  • 1 cup of your favorite pizza sauce or marinara sauce
  • freshly torn basil leaves
  • slices of provolone (non-smoked) cheese one for each cap or use whole milk mozzarella
  • olive oil for drizzling
  • optional: you can add a pinch of fennel seed for a sausage flavor if you don't have any sausage to add

Instructions

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Clean and remove gills from the mushroom caps gently.
  3. Spray with cooking oil or brush with olive oil.
  4. Layer the portabella-cleaned cavity with around 1 or 2 crushed meatballs (you can use crushed sausage or both in combination), and 3 tablespoons of ricotta cheese, add tomato sauce (meat, or marinara sauce).
  5. Add anything else you desired in the mushrooms from the list of suggestions or how you make a regular family recipe for a pasta lasagna.
  6. Top with sliced provolone or whole milk mozzarella ( you can use shredded, however, it's much messier)
  7. Optional: sprinkle with dried oregano, and granulated garlic powder or freshly minced garlic, then add a few torn fresh basil leaves
  8. Sprinkle with a little grated Pecorino Romano cheese on top of each filled cap.
  9. Drizzle with olive oil.
  10. Bake until the cheese is golden and bubbling on top around 25 minutes at 400 degrees.
  11. Note: for crispier cheese, broil on high for 1 minute watching carefully
  12. Serve warm with red pepper flakes, freshly cracked black pepper, and a drizzle of extra virgin olive oil, chopped fresh basil on top, and more grated cheese

Notes

Filling Substitutions and Suggestions

  • peppers
  • olives
  • eggplant
  • pepperoni
  • chopped artichoke hearts
  • crushed meatballs finely chopped
  • leftover cooked buffalo chicken and cheddar cheese
  • loose cooked sausage
  • ham, and pineapple
  • mushrooms finely chopped broccoli and cheddar cheese
  • finely chopped zucchini or spinach with ricotta and garlic
  • minced finely minced shrimp and garlic
  • anchovies
  • loose cooked ground beef, cheddar cheese, finely chopped onions
  • tuna, cheddar cheese, minced onions
  • leftover cooked meats, pizza sauce, and cheese of choice 
  • Note: all toppings must be chopped into small pieces, add the sauce first, topping the cheese


Optional Filling Suggestions

  • diced or one large slice of tomato with shredded melted mozzarella (Caprese Style with chopped garlic and basil)
  • Italian loose-cooked sausage, peppers, onions
  • leftover chili with sharp cheddar cheese melted, black olives, green chiles
  • cream cheese,  sauteed shrimp, scallops chopped, and Swiss cheese melted
  • use them after they've been roasted and fill them with your favorite pasta salad, bacon, lettuce and tomato-filled, chopped deli meats with shredded lettuce tomato, mayo, and bacon
  • chopped leftover rotisserie chicken, or chicken tenders, hot sauce, blue cheese dressing, and melted cheddar on top
  • make your favorite meatloaf mixture stuff them and add cheddar or another cheese you prefer
  • add some cooked boneless chicken pour alfredo sauce on top, a slice of ham, and swiss cheese



Cooking Methods

  1. Bake: 400 degrees for 12 -14 minutes depending on the filling you choose
  2. Air Fried: preheat the air fryer to 400 degrees. Spray the basket with cooking oil spray. Fill and add the mushrooms to the basket. Air fry for 8 minutes per mushroom or until the cheese is browned
  3. Grilled: Preheat the grill to 350 degrees. Spray the grates. Stuffed the mushrooms. Place them directly on the grill, gill side up (stuffing showing) for 10 to 12 minutes. I add the cheese 3 minutes before they are cooked and cover the grill so it melts.


Nutrition Facts

Calories

256.16

Fat (grams)

19.77

Sat. Fat (grams)

9.65

Carbs (grams)

6.22

Fiber (grams)

1.14

Net carbs

5.05

Sugar (grams)

2.07

Protein (grams)

13.94

Sodium (milligrams)

470.95

Cholesterol (grams)

58.4


Pin for later



pin for later lasagna stuffed mushrooms


Additional Mushrooms Recipe:


  1. Easy Chicken Marsala
  2. Boscaiola Pork Sauce
  3. Chicken Giovanni(photo shown below)
  4. Salisbury Steak
  5. Stovetop Steak Marsala
  6. Pork Lombardy
  7. Chicken Scallopini
  8. Baked Chicken with Mushrooms
  9. Italian Quiche
  10. Tuna Casserole with Mushrooms


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2 comments

  1. I have NEVER in my life thought of stuffing mushrooms with lasagna. What a fun and great idea! It looks droolworthy!

    ReplyDelete
  2. Looks delicious and nice alternative for my gluten intolerant friend.

    ReplyDelete

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