Veggie Lasagna Stuffed Portobello Mushrooms

Full of nutrient-rich ingredients, try this lighter take on lasagna without all the work!

Portobello mushrooms are high in fiber, B12, and essential minerals such as potassium, phosphorus, copper, and selenium. Spinach is an excellent source of vitamin K, vitamin A, copper, lutein and zeaxanthin (essential for healthy eye function). Garlic and onions contain compounds that fight infection and may reduce the risk of blood clots.


Total Time:  45 minutes

1 teaspoon olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
kosher salt
3/4 cup part skim ricotta
1/2 cup grated parmesan cheese
1 large egg
4 large basil leaves, chopped
4 large portobello mushroom caps
1/2 cup marinara sauce
1/2 cup part skim shredded mozzarella



  1. Preheat the oven to 400F. Spray a baking sheet with oil.
  2. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
  3. Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
  4. In a medium bowl add the ricotta, parmesan cheese, and egg. Mix well.
  5. Add the cooked vegetables and basil and mix.
  6. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
  7. Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!


NUTRITION INFORMATION  Yield: 4 servings, Serving Size: 1 mushroom cap
Amount Per Serving:  Calories: 236 calories Total Fat: 13g  Cholesterol: 83mg  Sodium:  522mg  Carbohydrates: 13g  Fiber: 2.5g  Sugar: 4g  Protein: 20g


Recipe and Image Courtesy of Gina Homolka at