This easy stuffed portobello mushroom recipe is a nice alternative to tradition carb heavy recipes.


I’ve been a huge fan of portobello mushrooms for a long time. Years ago, Panera Bread had a portobello sandwich that was absolutely divine. I don’t remember exactly what was on it. In fact, I only remember the pleasure to my taste buds.


Lasagna is also a guilty pleasure on mine. I can eat and eat and eat…. And that is exactly the problem. When given the chance, I can eat an entire pan of lasagna and still be ready for more.

As someone who is concerned with healthy eating habits, I’ve nearly cut lasagna out of my diet completely.

I still miss that wonderful taste. This portobello mushroom creation is the perfect vehicle for inserting just the right amount of lasagna without going overboard.

What if you could satisfy that lasagna craving without all the carbs? Well, this easy stuffed portobello mushroom recipe is oven-baked and will certainly accomplish that feat.


All of the ingredients needed for this recipe can be found at your local market. You can feed your entire family for a reasonable cost.

Besides the full-flavored meaty taste of the Portobello’s, you get the rich taste of the smooth ricotta cheese that you would normally find in lasagna. The rest of the filling includes a combination of egg, basil, salt, pepper, Parmesan, Romano and mozzarella cheeses.

There is something amazing about the taste of olive oil brushed on the outside of the portobello mushrooms. It’s a mouthwatering experience that will keep you coming back for more.

Best Portobello Mushroom Recipe with Stuffed Lasagna Filling

This delicious portobello mushroom recipe is stuffed with tasty lasagna filling. 

Here’s What You’ll Need to Make Portobello Mushroom Lasagna…

  • 6 Portobello mushroom caps
  • 1 Egg
  • 1 cup Ricotta cheese
  • 1.5 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1/4 cup Romano cheese
  • 1 jar Spaghetti sauce
  • 2.5 tbsp Fresh basil
  • 1 tsp garlic powder
  • Salt & Pepper (to taste)
  • 1/2 cup extra virgin olive oil
  • Baby spinach

Portobello Mushroom Lasagna Cooking Instructions

Mushroom Preparation

1) Preheat oven to 450 degrees

2) Scoop mushroom caps out with a spoon

3) Baste both sides of mushrooms with olive oil

4) Salt and pepper both sides

5) Place mushroom caps on a baking sheet and cook for 10 minutes

6) Drain excess liquid from the mushrooms


1) Combine all cheeses, egg, garlic, basil and salt and pepper in a bowl


1) Fill mushrooms with cheese filling

2) Top with Spaghetti sauce and then sprinkle with mozzarella cheese, spinach and Parmesan.

3) Cook for 10 minutes

4) Enjoy!


We hope you enjoy this amazing portobello mushroom recipe with stuffed lasagna as much as we have.

We would love to hear from you in the comment section below. Also, sharing is caring…please share this recipe on social media!


  1. This is amazing !! I love lasagna and mushrooms so this healthier version would be perfect for me !! Fabulous combination ! Im definitely gonna try it soon !!

  2. I absolutely in love with food blogs. I’m a foodie at heart but being the mother of two small boys, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging moms like me to help along the way.


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