Veggie Lasagna Stuffed Portobello


Nutrition Information: Yield: 4 servings, Serving Size: 1 mushroom cap

Amount per serving: 236 calories, Total Fat: 13g Saturated Fat Cholesterol: 83mg, Sodium: 522mg, Carbohydrates: 13g Fiber, 2.5g, Sugar: 4g, Protein: 20g.

Portobello mushrooms stuffed with spinach, bell peppers, cheese, and marinara sauce a delicious meatless meal that’s low-carb.


  • 1 teaspoon olive oil
  • 2 loose cups baby spinach, chopped
  • 3 cloves chopped garlic
  • 1/3 cup chopped onion
  • 1/3cup 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 portabello 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 stem, 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 1/8tsp. salt. Cook until soft, 3 to 4 minutes. Add the 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. mozzarella
  7. Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy.
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