Vegan Lasagna Stuffed Portobello Mushrooms
These are the BEST vegetarian and vegan stuffed portobello mushrooms. Filled with almond based ricotta, these portobellos have all the comfort of piping hot homemade lasagna.
Did I ever tell you that lasagna is one of my favorite foods? To me it’s the ultimate comfort food. Maybe that’s why it’s one of my go-to recipes when bringing food to friends with a new baby or needing a little extra TLC. I’ve posted a few different vegetarian lasagna recipes here in the past, from this Heirloom Tomato and Greens Lasagna to Brussels Sprouts & Butternut Squash Lasagna. We can’t forget this Veggie Lasagna Soup! When I posted the lasagna soup recipe last year I mentioned that I topped it with a dollop of almond based ricotta cheese. Then last week I shared my homemade version of this creamy nut cheese here. I couldn’t believe how easy it was to make and how much better it tasted then cow’s milk ricotta. These lasagna stuffed portobello mushrooms are my new favorite take on lasagna. They’re naturally vegan and gluten-free without sacrificing any flavor. They’re so good in fact, I ate two during/after shooting this recipe. It was one of those situations where there was marinara sauce on my camera, face, and dog and I was thanking my stars that I work alone most of the time. Is that wrong?
Once you’ve got your ricotta ready, you’ll just need a few simple ingredients to assemble the mushrooms. And if you want to take a short cut and use store bought ricotta, that should work too, though I haven’t tested it here. My almond ricotta is a copycat of Kite Hill ricotta. If you haven’t worked with portobello mushrooms in the past, I must tell you… they are so versatile. They’re great in burgers, sliced and used in tacos, stuffed with lentils, and my favorite – these lasagna inspired caps!
Portobello mushrooms are big, meaty, and perfect for stuffing. If you have other ideas for filling your mushrooms, I would love to know, so leave me a comment! Portobellos also provide some great health benefits. According to Dr. Axe, they are a great source of B vitamins, provide copper and selenium, contain antioxidants and anti-inflammatories, and may help lower the risk of cancer. They are also low in carbohydrates, while still containing fiber.
These lasagna stuffed portobello mushrooms are warm and comforting, rich and hearty, and bursting with that irresistible Italian flavor. Warm ricotta, flavorful marinara, earthy portobellos, and fresh basil come together to create one ultra satisfying meal.
I made a quick little video to show you how it’s done.
- 4 large portobello mushrooms
- 1 cup marinara sauce
- 1 cup almond ricotta
- 1 cup chopped fresh baby spinach
- 1 cup vegan mozzarella or Parmesan (I recommend Mioyoko's Mozz or SoDelicious)
- fresh basil, for garnish
- Preheat the oven to 400 degrees F. Remove the mushroom stems and use a spoon to scrape out the gills.
- Fill each mushroom with about 2 tablespoons of marinara sauce. Top with about 1/4 cup of the "ricotta" cheese, and a tablespoon of spinach. Exact amounts may vary depending on the size of your mushrooms. Sprinkle with the mozzarella. Place stuffed mushrooms on a baking sheet and bake for 20 minutes.
- Garnish with basil and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 409 Total Fat: 30g Trans Fat: 0g Unsaturated Fat: 20g Sodium: 745mg Carbohydrates: 17g Fiber: 6g Sugar: 7g Protein: 22g
Not ready to make it yet? Pin the recipe for later!