We’re big fans of stuffed mushrooms in our house.  It all started with these little babies, which have become a staple in our entertaining repertoire.  The spinach and artichoke stuffed mushrooms were a sort of revelation when we realized we could eat stuffed mushrooms for dinner and it was a totally legit meal.  And then Josie went ahead and knocked it out of the park by creating these lasagna-stuffed mushrooms.  I’m down for pretty much anything involving tomato sauce and gooey melted mozzarella cheese, so these were a sure winner.

Basically, this is vegetarian lasagna turned inside out, minus the pasta.  We’ve been enjoying these for close to a year now but they are always eaten so quickly that I haven’t had time to grab a photo.  Having made them many times now, Ben and I agree that homemade ricotta takes them up a notch so if you are looking for something to do with your freshly made cheese, this is my suggestion.  But homemade cheese or not, these are great either way, and have become another staple in our ever-growing repertoire of meatless meals.


  • 4-6 large portabello mushrooms
  • 3 cloves garlic, minced
  • 1½ tbsp. olive oil
  • Coarsely ground salt and pepper, to taste
  • 1 cup ricotta cheese
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese*
  • 6 oz. mozzarella cheese, shredded, divided*
  • 2/3 cup drained frozen chopped spinach
  • ½ tsp. Italian seasoning
  • 1 cup tomato sauce


  • 01

    Preheat the oven to 425˚ F.  Line a rimmed baking sheet with foil.  Remove the stems from the mushrooms and carefully scrape the gills from the caps with a spoon or paring knife; discard.  Place the mushrooms caps on the baking sheet.  In a small bowl, combine the garlic and olive oil.  Brush the garlic-oil mixture over the inside of the mushroom caps.  Season with salt and pepper to taste.  Roast the caps about 10 minutes.  Remove from the oven, maintaining the oven temperature.  If excess liquid has collected inside or underneath the caps, blot it away with a paper towel.

  • 02

    Meanwhile, in a medium mixing bowl, combine the ricotta, egg, Parmesan, about ¾ of the mozzarella, spinach, and Italian seasoning.  Season with salt and pepper.  Mix until evenly incorporated.  Divide the mixture into the roasted portabello caps, spreading gently to fill them evenly.  Top each with 1-2 tablespoons of the tomato sauce.  Sprinkle the tops with the remaining shredded mozzarella.

  • 03

    Return to the oven and bake 10-15 minutes more, until the cheese is melted and the filling is warmed through.  Serve with additional tomato sauce, as desired.

  • 04

    *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.


  • Leslie Green

    OMG…seriously? This sounds ABSOLUTELY amazing!

  • kierstan

    What a great idea!

  • Kelsey

    This meal is so up my alley it isn’t even funny. What a perfect Meatless Monday dish!

  • Whoa. Yum! I need to make these so soon. That’s for sure.

  • Becca @ Amuse Your Bouche

    Annie these look incredible, all the yummy cheesiness of lasagne but far better for you! Pinning these, I must make them sooooon :)

  • Great recipe Annie! This sounds lovely!

  • Caroline L.

    Oh my world, these look FANTASTIC! Drooling already! :)

  • I love stuffing good, gooey stuff into portabello’s too! Healthier than lasagna, that’s for sure!

  • Anna Maria Levine

    yay for naturally gluten-free dinner ideas! this looks amazing :)

  • Jessica Lundahl

    Have you, by any chance, tried freezing them? Looking at the ingredients I would think it would be just fine.

  • Liz N.

    My mouth is totally salivating looking at this. What a great alternative to noodles! Quick question about the ricotta cheese. Did you make yours on the drier side or is there still a bit of moisture in it (or did you make both versions)? If you did both, which did you prefer (for which application)?

  • Tracy

    I’ve made portabello pizzas before, but this sounds like a classier verison. Better for a dinner party than just a quick dinner alone.

  • These look amazing!

  • Amanda @ Once Upon a Recipe

    These sound amazing Annie! Can’t wait to try them!

  • Misty Lynn

    Adding to next week’s meal plan. Thanks!

  • These look incredible. Yum! :) The perfect veggie meal.

  • Love that you used portabellos! Must be delicious with the homemade ricotta. I may just make this on Thursday. :)

  • Sonja / A Couple Cooks

    These look awesome! This is funny — we just made something like this, but it didn’t work out too well. Now I’m excited to try it out again! Looks like we’re on the same wavelength :)

  • I just had a stuffed mushroom tonight, but turning it into a lasagna..that’s clever!

  • OMG this sounds so deliciouis! What a perfect idea for a meal and nourishing. I love this and will definitely make them. Thanks for the inspiration!

  • I am always on the lookout for delicious and beautiful vegetarian dishes to make when my daughters are home. Bookmarked to make during Spring Break! Thank you!

  • Yum!!!!

  • Kelly Senyei (Just a Taste)

    Love this idea, Annie! I will absolutely be adding it to next week’s dinner lineup. Thanks for sharing!

  • Emily

    You had me at lasagna.

  • MJ

    Made these last night for meatless Monday. We used fresh spinach as we had it on hand. Turned out great!

  • yanksgurl613

    I love portabella mushrooms and I love them with sphagetti such a good idea to stuff them with it. can’t wait to try this so creative! xx. gigi

  • Its_a_Keeper

    Love, love, love this recipe! It looks amazing! Thanks for sharing!

    Christina @ It’s a Keeper

  • annieseats

    You can really do either, it’s up to you. I used a drier ricotta for these because it’s my preference. Also, I haven’t forgotten you with those files but I have to do it from home and haven’t had much free time there lately. Hopefully this weekend!

  • Angel Shadoff

    Oh My! That looks so yummy!!!!!!

    So glad you are making the homemade ricotta – we started making it several years ago – so much fun and so easy! The kids love helping and watching the cheese form!

  • annieseats

    I haven’t frozen these. For some reason I feel like it wouldn’t work well, because the mushrooms can already tend to be a bit liquidy and I imagine freezing might make them even more so, but like I said, I haven’t tried it so I don’t know for sure. Good luck!

  • Mattie

    Jessica, did you by chance try freezing these? A vegetarian friend of mine just had a baby, and I thought these would be a great meal to take to her, but I don’t want to give her soggy mushrooms. Let me know if it worked!

  • Claire Brown

    These were really tasty! Thanks for the recipe.