Lasagna Stuffed Portabella Mushrooms

Lasagna Stuffed Portabella Mushrooms

Advice from a mushroom: Be down to earth, keep a low-profile, know when to show up, start from the ground up and most importantly be a fun-guy (or gal)! Seriously though, did you know that mushrooms are jam-packed with so many nutritional benefits? Aside from the fact that they’re low in calories, gluten-free, cholesterol-free, fat-free and extremely low in sodium; they also contain a variety of nutrients like Vitamin D, B Vitamins and Selenium.  

In honor of the @MushroomCouncil initiative to spread awareness about the many positive nutritional benefits of mushrooms, I wanted to share with you one my favorite mushroom recipes: Lasagna Stuffed Portabella Mushrooms. Just like other fruits and vegetables, mushrooms can play a positive role in supporting your healthy immune system. Of course, in my normal fashion, this recipe is both delish and easy to make:  


4 large Portabella Mushrooms  

1-2 tablespoons olive oil  

1 cup marinara sauce  

1 ½ cups light ricotta  

1 egg  

1 ½ cup chopped spinach  

½ cup fresh basil chopped  

1 cup shredded mozzarella  


  1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.  
  2. Remove the stem and scoop out the gills of the mushrooms. Wash gently and pat dry with a paper towel.  
  3. Brush tops and insides of mushrooms with olive oil.  
  4. Spoon ¼ cup of marinara sauce into each mushroom.  
  5. In medium size bowl, mix together the ricotta, egg, spinach and basil. Divide evenly into the four mushrooms.  
  6. Sprinkle each mushroom with ¼ cup of shredded mozzarella.  
  7. Bake for 20 minutes or until mushrooms are baked through.  
  8. Enjoy immediately or store in fridge or freezer to enjoy later. For freezer storage, allow each mushroom to cool completely, wrap in foil then place in larger storage container.