Veggie Lasagna Stuffed Portobello Mushrooms

When I think of comfort food, Veggie Lasagna Stuffed Portobello Mushrooms always comes to mind. This dish is a delightful fusion of flavors, combining all the heartiness of lasagna with the earthy goodness of portobello mushrooms. There’s something special about gathering around the table with friends and family, sharing a meal that’s not only delicious but also visually stunning. The vibrant colors of the vegetables against the deep brown of the mushrooms create a feast for the eyes before you even take a bite. One evening, I decided to experiment with my favorite lasagna ingredients, but instead of traditional noodles, I used large portobello caps. This was not just a culinary adventure; it became a sought-after recipe in my home! Each bite is an explosion of creamy ricotta, savory marinara, and fresh basil, making it the perfect dish for spring gatherings or cozy family dinners.

Key Ingredients for Veggie Lasagna Stuffed Portobello Mushrooms

Each ingredient in this recipe plays a pivotal role in creating a harmonious blend of textures and flavors. The star of the show, the portobello mushrooms, serve as a hearty base, while the filling combines creamy ricotta, tangy parmesan, and fresh vegetables to create a deliciously satisfying meal. Together, they make Veggie Lasagna Stuffed Portobello Mushrooms a dish that’s not only healthy but also incredibly flavorful.

• 1 teaspoon olive oil: Adds richness and flavor to the dish.
• 2 cups baby spinach, chopped: Provides a fresh, green element packed with nutrients.
• 3 cloves garlic, chopped: Infuses the filling with aromatic flavor.
• 1/3 cup onion, chopped: Offers sweetness and depth to the filling.
• 1/3 cup red bell pepper, chopped: Adds color and a sweet crunch.
• kosher salt: Enhances all the flavors.
• 3/4 cup part skim ricotta: Provides creaminess and richness.
• 1/2 cup grated parmesan cheese: Adds a nutty, salty flavor that enhances the dish.
• 1 large egg: Binds the filling together.
• 4 large basil leaves, chopped: Introduces a fragrant herbaceous note.
• 4 large portobello mushroom caps: The sturdy vessel for the filling.
• 1/2 cup marinara sauce: Adds moisture and a classic Italian flavor.
• 1/2 cup part skim shredded mozzarella: Melts beautifully on top, creating a gooey finish.

Cooking Method for Veggie Lasagna Stuffed Portobello Mushrooms

Cooking Veggie Lasagna Stuffed Portobello Mushrooms is simple and fun. The process begins with preparing the mushrooms, then creating a flavorful filling, and finally, it all comes together in the oven. Let’s dive into the steps to create this fantastic dish.

1. Preheat your oven to 400°F (200°C). Make sure your oven is fully heated to achieve that perfect bake.
2. Prepare a baking sheet by spraying it lightly with olive oil. This will help prevent sticking and promote browning.
3. Gently remove the stems from the portobello mushrooms and scoop out the gills using a spoon. This creates a cavity for your delicious filling.
4. Spray the tops of the mushrooms with more olive oil, then season them with about an eighth of a teaspoon of kosher salt and fresh pepper to taste. This seasoning will elevate their natural flavor.
5. In a large nonstick sauté pan, heat over medium heat and add a tablespoon of olive oil. Once hot, toss in the onion, garlic, and red bell pepper. Season with another eighth of a teaspoon of kosher salt and cook until the vegetables soften, about three to four minutes.
6. Next, add the chopped baby spinach to the pan. Sauté until the spinach wilts, which should take about one minute. The vibrant green color is a sign that it’s ready!
7. In a medium-sized bowl, combine the ricotta, parmesan cheese, and egg. Mix these together until well blended. This mixture is the heart of your stuffing!
8. Add the sautéed vegetables and chopped basil to the ricotta mixture. Stir well to ensure everything is evenly distributed.
9. Now, it’s time to stuff those mushrooms! Spoon the ricotta filling into each mushroom cap, packing it in firmly to maximize the filling.
10. Top each stuffed mushroom with about two tablespoons of marinara sauce and sprinkle on two tablespoons of mozzarella. This layer will create a delicious gooey top.
11. Place the stuffed mushrooms on your prepared baking sheet and bake them in the preheated oven for 20 to 25 minutes. You’ll know they’re done when the tops are bubbly and golden.
12. Once baked, remove them from the oven and garnish with additional basil if desired. Serve warm and enjoy each flavorful bite!

Ways to Customize

If you want to put your own spin on Veggie Lasagna Stuffed Portobello Mushrooms, here are some ideas to get you started!

• Add More Veggies: Feel free to incorporate other vegetables like shredded carrots or diced zucchini for added nutrients and color.
• Different Cheeses: Experiment with different cheeses such as feta for a tangy flavor or gouda for a smoky finish.
• Herb Variations: Try adding different herbs like oregano or thyme to the filling for an exciting twist.
• Spice It Up: Add a pinch of red pepper flakes to the filling for a little heat, or use spicy marinara sauce.
• Meat Option: If desired, you can add cooked and crumbled turkey or chicken sausage to the filling for extra protein.
• Vegan Version: Substitute the ricotta with a blended mixture of soaked cashews for a dairy-free alternative that’s still creamy.

What to Serve Alongside Veggie Lasagna Stuffed Portobello Mushrooms

Finding the perfect sides to complement Veggie Lasagna Stuffed Portobello Mushrooms can enhance your meal experience. Here are some ideas to consider:

• Fresh Salad: A crisp green salad with a light vinaigrette can balance the richness of the stuffed mushrooms.
• Garlic Bread: Serve alongside warm garlic bread for a classic Italian pairing that everyone loves.
• Roasted Vegetables: A medley of seasonal roasted vegetables adds color and nutrition to your plate.
• Quinoa or Rice: A side of quinoa or brown rice can round out the meal and provide additional texture.
• Wine Pairing: A chilled glass of white wine or sparkling water with lemon can refresh your palate.
• Occasion Themes: These mushrooms are perfect for spring gatherings, potlucks, or even casual weeknight dinners.

FAQ

Conclusion

In conclusion, Veggie Lasagna Stuffed Portobello Mushrooms offer a delightful twist on a classic that’s both healthy and satisfying. With layers of flavor and the perfect texture, this dish is sure to become a favorite at your dinner table. I encourage you to give it a try—you won’t be disappointed!

Veggie Lasagna Stuffed Portobello Mushrooms

The ultimate comfort food, Veggie Lasagna Stuffed Portobello Mushrooms are a creamy, cheesy delight that combines the best of lasagna with healthy ingredients. Perfect for an easy weeknight dinner, you'll crave this dish again and again!

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Prep Time 10 minutes mins

Cook Time 34 minutes mins

Total Time 44 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Mixing Bowl
• Grater
• Chef's Knife

Method

 

1. Preheat your oven to 400°F (200°C). Make sure your oven is fully heated to achieve that perfect bake.
2. Prepare a baking sheet by spraying it lightly with olive oil. This will help prevent sticking and promote browning.
3. Gently remove the stems from the portobello mushrooms and scoop out the gills using a spoon. This creates a cavity for your delicious filling.
4. Spray the tops of the mushrooms with more olive oil, then season them with about an eighth of a teaspoon of kosher salt and fresh pepper to taste. This seasoning will elevate their natural flavor.
5. In a large nonstick sauté pan, heat over medium heat and add a tablespoon of olive oil. Once hot, toss in the onion, garlic, and red bell pepper. Season with another eighth of a teaspoon of kosher salt and cook until the vegetables soften, about three to four minutes.
6. Next, add the chopped baby spinach to the pan. Sauté until the spinach wilts, which should take about one minute. The vibrant green color is a sign that it's ready!
7. In a medium-sized bowl, combine the ricotta, parmesan cheese, and egg. Mix these together until well blended. This mixture is the heart of your stuffing!
8. Add the sautéed vegetables and chopped basil to the ricotta mixture. Stir well to ensure everything is evenly distributed.
9. Now, it's time to stuff those mushrooms! Spoon the ricotta filling into each mushroom cap, packing it in firmly to maximize the filling.
10. Top each stuffed mushroom with about two tablespoons of marinara sauce and sprinkle on two tablespoons of mozzarella. This layer will create a delicious gooey top.
11. Place the stuffed mushrooms on your prepared baking sheet and bake them in the preheated oven for 20 to 25 minutes. You’ll know they’re done when the tops are bubbly and golden.
12. Once baked, remove them from the oven and garnish with additional basil if desired. Serve warm and enjoy each flavorful bite!

Notes

• Check the Size: Choose large, firm portobello mushrooms for stuffing. They should have a nice cap to hold the filling.
• Don’t Overstuff: While it’s tempting to pack the mushrooms tightly, leaving a little space allows for bubbling during baking.
• Use Fresh Ingredients: Fresh spinach and basil make a significant difference in flavor.
• Watch the Bake: Every oven is different, so keep an eye on the mushrooms towards the end of baking to prevent over-browning.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.