• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SPRING
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Mains

    Lasagna Stuffed Portobello Mushrooms [Vegan]

    Published: Nov 14, 2020 · Modified: Nov 23, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    2.3K shares
    JUMP TO RECIPE
    Lasagna Stuffed Portobello Mushrooms PIN image with text overlay.
    Lasagna Stuffed Portobello Mushrooms PIN image with text overlay.
    Lasagna Stuffed Portobello Mushrooms PIN image with text overlay.
    Lasagna Stuffed Portobello Mushrooms PIN image with text overlay.
    Lasagna Stuffed Portobello Mushrooms PIN image with text overlay.

    These vegan stuffed portobello mushrooms are filled with “cheesy” spinach ricotta and topped with hearty bolognese sauce to satisfy your lasagna craving. They’re incredibly delicious, flavourful, comforting and even though they look fancy, they’re simple to make.

    lasagna stuffed portobello mushrooms on white serving dish.

    This recipe was originally published in November 2019. It has been updated for content and photos.

    What’s better than a dish that tastes like absolute comfort food, but it’s low in calories, wholesome and nutritious??

    That’s exactly what you’re getting here with these lasagna stuffed mushrooms.

    But if mushrooms aren’t quite your thing, or you want a traditional style lasagna, check out this incredible, BEST vegan lasagna ever.

    Lasagna stuffed mushrooms on white serving dish with portobellos and spinach in the background.

    Here’s why you’re going to LOVE these!

    • They’re easy to make. SO much simpler than traditional lasagna. No need for all that layering, and a far fewer steps here.
    • They can be prepped ahead of time for ease of entertaining. These vegan stuffed portobello mushrooms make incredible party food.
    • Wholesome and delicious! You’d never guess from a bite of these, how nutritious they are! Made using healthy ingredients like nuts, spinach and the perfect blend of seasoning to deliver BIG flavour.
    • As all recipes here on the blog, they’re vegan and dairy free. But as an added bonus, they’re naturally gluten free, using mushrooms over noodles, they’re soy free, corn free, and oil free too! Perfect for all kinds of eaters.

    These utterly delicious, vegan stuffed portobello mushrooms would make an absolute PERFECT dish for the holidays, entertaining, or any day you’ve got a lasagna craving to tackle.

    Vegan stuffed portobello mushrooms on white tray with cashews and vegan parmesan in the background.

    How to make them

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    How to make the vegan ricotta cheese

    Gather your ingredients.

    Ingredients to make vegan stuffed portobello mushrooms.

    Place your spinach in a skillet and wilt over medium heat. If the spinach is getting stuck to your pan, add a drop or two of water to get it started. (photos 1-2)

    Now strain the moisture and liquid from your spinach. Use a nut milk bag, dish towel, or paper towels to squeeze out as much liquid as possible and set aside. (photo 3)

    NOTE: Your 3 cups of spinach will wilt down to about 1 cup. If using frozen spinach, use 1 cup. Thaw and strain well.

    Spinach in pan being wilted down and then moisture being squeezed out.

    Now add all of your vegan ricotta ingredients to a food processor, EXCEPT the spinach. Process until smooth, scraping down the sides, as needed. (photo 4-5)

    Now add the strained, wilted spinach to your processed ricotta cheese and pulse, just a few times to incorporate. Set aside. (photo 6)

    NOTE: Do not over process or the cheese will turn green. You want to see ribbons of green spinach throughout, so do not puree the spinach.

    Cashews and seasoning in food processor being blended into vegan ricotta.

    How to prepare the portobello mushrooms

    Brush your mushrooms clean and very gently remove the gills. Use a metal spoon to scrape them, being very careful not to break the mushrooms. (photo 7)

    Place them stem side down on a tray lined with parchment paper. Sprinkle with salt and pepper and bake for 10 minutes. (photo 8)

    Once baked, remove from the oven and flip your mushrooms stem side up. Blot the excess moisture using a clean dish cloth or paper towels. (photo 9)

    NOTE: This first baking step will help reduce the mushrooms and remove their excess liquid so you won’t have watery mushrooms later.

    Collage of images showing mushroom gills being scraped out of portobello mushrooms and then baking them.

    How to make the vegan bolognese sauce

    Gather your ingredients to make your sauce. All you’ll need is your favourite tomato or marinara sauce, chopped walnuts and some seasoning.

    You may prep your sauce in just a couple of minutes while your portobello mushrooms are baking in the step above.

    Ingredients to make vegan bolognese sauce on marble counter.

    Combine all the sauce ingredients in a small bowl and set aside. (photos 10-11)

    Bowl of tomato sauce with seasoning and walnuts inside.

    How to stuff your mushrooms

    Now, divide your vegan ricotta cheese between your six portobello mushrooms. Then top each one with 2-3 tablespoons of the bolognese sauce. (photos 12-13)

    Then bake again, for about 12 minutes. Remove from the oven and sprinkle with vegan parmesan cheese, if you’d like. (photo 14)

    Collage of images showing portobello mushrooms being stuffed with vegan cheese, then sauce.

    Serve sprinkled with fresh parsley, chili flakes, or enjoy as is.

    Three portobello mushrooms stuffed with vegan ricotta and sauce on white serving dish.

    Can I prepare in advance?

    Yes, absolutely!

    If you’re planning ahead, you may fully make the ricotta cheese and the bolognese sauce. Store them in the refrigerator for up to 2 days in separate containers. You may also prepare your mushrooms by cleaning and scraping out the gills, and baking them to release moisture.

    However, these vegan stuffed portobello mushrooms taste best when freshly stuffed and baked, so don’t stuff them too far in advance.

    How long do they keep?

    These vegan stuffed portobello mushrooms taste best the same day they’re baked.

    However, you may store leftovers in the refrigerator for 2-3 days in a sealed container. Warm them up in your oven or toaster oven until heated through.

    Can I freeze them?

    You may certainly freeze the vegan ricotta and the bolognese sauce, in separate air tight containers for 2-3 months. Then thaw and stuff your mushrooms when ready.

    However, I don’t recommend freezing these once stuffed and baked, as they taste best when freshly made.

    Expert Tips

    If you don’t have a powerful food processor, soak the cashews in boiling hot water for 15-30 minutes, and then drain, before making your vegan ricotta cheese.

    If using frozen spinach, measure out about 1 cup and thaw and squeeze out as much moisture as possible using a nut milk bag, dish cloth or paper towels.

    Do not over process the spinach when making the ricotta. Just pulse a few times to get it mixed in. You want to see ribbons of spinach throughout your ricotta, and not green cheese.

    To make these into appetizers, use about 2-3 times as many button or cremini mushrooms instead, depending on their size.

    More stuffed recipes you’ll enjoy

    • Italian Stuffed Peppers with Tomato Sauce
    • Low Calorie Mexican Zucchini Boats
    • Mexican Stuffed Peppers with Walnut Cheese Sauce
    • Vegan Stuffed Mushrooms with Italian Style Risotto
    • Instant Pot Unstuffed Peppers

    More vegan mushroom recipes

    • Vegan Mushroom Soup
    • Easy Mushroom Barley Soup
    • Chickpea and Mushroom Curry w/ Rapini
    • Instant Pot Mushroom Risotto
    • Mushroom Risotto Burger

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    lasagna stuffed portobello mushrooms on white serving dish.

    Lasagna Stuffed Portobello Mushrooms [Vegan+Oil Free]

    Vegan stuffed portobello mushrooms are filled with "cheesy" spinach ricotta and topped with hearty bolognese sauce to satisfy your lasagna craving in a simple, utterly delicious dish.
    5 from 13 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Course: Appetizer, Main Course
    Cuisine: Italian
    Servings: 6 Servings
    Calories: 280kcal
    Author: Rosa

    Equipment

    Food Processor

    Ingredients

    • 6 portobello mushrooms brushed clean

    For the Ricotta

    • 1.5 cups raw cashews
    • 1 tablespoon apple cider vinegar
    • ¼ cup nutritional yeast
    • ¼ teaspoon garlic powder
    • ¾ teaspoon sea salt
    • ½ cup water
    • 5 oz package baby spinach approx. 3 large handfuls or 1 cup wilted

    For the Bolognese Sauce

    • 1 cup tomato sauce or your favourite marinara sauce
    • ½ cup chopped walnuts
    • ¼ teaspoon sea salt
    • ¼ teaspoon dried basil
    • ¼ teaspoon dried oregano
    • ¼ teaspoon garlic powder

    Optional Garnish

    • vegan parmesan cheese
    Prevent your screen from going dark

    Instructions

    • Place your spinach in a large non stick skillet and wilt over medium heat. Add a drop or two of water to get it going, if needed. Stir often to prevent sticking. Once wilted, squeeze as much liquid out of the spinach as possible using a clean dish towel, nut milk bag or paper towels. Set aside.
    • Add the ricotta cheese ingredients EXCEPT the spinach to a food processor. Process until smooth, scraping down the sides as needed. Once smooth, add the spinach and pulse 3-4 times to get it incorporated. Do NOT over process the spinach or the cheese will turn green.
    • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
    • Brush your mushrooms clean and scrape out the gills using a metal teaspoon. Use caution to avoid breaking the mushrooms. Then place them stem side down on your tray. Sprinkle the tops with salt and pepper and bake for 10 minutes. This step allows some moisture to escape the mushrooms so that they won't be watery later.
    • While the mushrooms are baking, combine all the bolognese sauce ingredients into a small bowl. Mix and set aside.
    • Remove the mushrooms from the oven and flip them stem side up. Absorb the excess moisture using a clean dish towel or paper towels.
    • Divide the ricotta between your six mushrooms. Then top each one with 2-3 tablespoons of the bolognese sauce. Bake for another 10-12 minutes and remove from the oven and serve sprinkled with basil, parsley, chili flakes or vegan parmesan cheese if desired.

    Notes

    If you don’t have a powerful food processor, soak the cashews in boiling hot water for 15-30 minutes, and then drain, before making your vegan ricotta cheese.
    If using frozen spinach, measure out about 1 cup and thaw and squeeze out as much moisture as possible using a nut milk bag, dish cloth or paper towels.
    Do not over process the spinach when making the ricotta. Just pulse a few times to get it mixed in. You want to see ribbons of spinach throughout your ricotta, and not green cheese.
    To make these into appetizers, use about 2-3 times as many button or cremini mushrooms instead, depending on their size.
    If planning ahead, you may make the ricotta cheese and the bolognese sauce and refrigerate up to 2 days before. Then stuff and bake your mushrooms the day of serving. Don’t stuff them too far in advance.
    Your leftover vegan stuffed portobello mushrooms keep refrigerated 2-3 days in a sealed container.

    Nutrition

    Calories: 280kcal | Carbohydrates: 17g | Protein: 11g | Fat: 21g | Saturated Fat: 2g | Sodium: 460mg | Potassium: 793mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2220IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    2.3K shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your feedback is greatly appreciated! Please do us a favour and rate using the stars in addition to your comment as this is very helpful to us and other readers. Tell us about substitutions you made, how it turned out, and anything helpful to others who may make the recipe. Rude or insulting comments are not accepted. Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Karen

      February 09, 2023 at 1:49 pm

      5 stars
      Delicious! My non-vegan husband loved these!

      Reply
      • Rosa

        February 10, 2023 at 9:24 am

        Yay! Thrilled to hear that. Thanks for sharing. 🙂

        Reply
    2. LouAnn

      January 29, 2023 at 6:26 am

      Can I sub cannelini beans for the cashews? Trying to go lower fat.

      Reply
      • Rosa

        February 01, 2023 at 8:30 am

        I haven’t tried that, but it should work. I would reduce the water though since the beans have more liquid.

        Reply
    3. Camilla

      September 05, 2021 at 1:09 pm

      What nut can I use in place of walnuts? Allergic. Thanks

      Reply
      • Rosa

        September 06, 2021 at 9:13 am

        Chopped pecans or almonds would work well. If you can’t have those either, pepitas or sunflower seeds would be my next choice. Enjoy.

        Reply
    4. Cherri

      July 04, 2021 at 1:15 am

      5 stars
      This was delish. I used fresh green tender swiss chard with the stems removed and fresh garlic cloves. It was so tasty and easy to make. Thanks for another great recipe!

      Reply
      • Rosa

        July 04, 2021 at 8:43 am

        Thrilled you enjoyed Cherri! Thanks very much for the review. 🙂

        Reply
    5. Sal

      June 24, 2021 at 8:39 pm

      5 stars
      So so so good! We were so shocked, haha! Hubby said to make this often. We love sauce so I doubled that. Thank you for a great and creative recipe.

      Reply
      • Rosa

        June 25, 2021 at 9:11 am

        Haha thanks so much for sharing Sal. Absolutely thrilled you both enjoyed. 🙂

        Reply
    6. Ellen

      January 10, 2021 at 2:04 pm

      5 stars
      I didn’t have portobello’s and the stores were closed, so I decided to make a lasagne of it. Unfortunately on the package of the lasagne sheets wasn’t mentioned how long you had to cook it in the oven, so I just did something. I placed it in the oven for 30 minutes on 200°C. The sauces were a little bit to dry in the end, but the taste was splendid! The first vegan lasagne ever I made myself.

      Reply
      • Rosa

        January 11, 2021 at 7:58 am

        Glad you enjoyed Ellen! You’ll want to add more sauce to make this a traditional style of lasagna, but I love that you experimented. 🙂

        Reply
    7. Chava

      September 25, 2020 at 3:34 am

      5 stars
      I’ve made this a few times and it’s alway a crowd pleaser. For the non mushroom eaters I’ve been stuffing frozen artichoke bottoms after defrosting and cooking them a bit in the microwave to soften them up. Next up is a baked potato!!

      Reply
      • Rosa

        September 25, 2020 at 9:35 am

        So glad to hear that Chava. Thrilled you’re enjoying this recipe. Great idea using artichoke! 🙂

        Reply
    8. Colette

      June 28, 2020 at 8:56 am

      5 stars
      I loved this, definitely a new favorite!

      Reply
      • Rosa

        June 28, 2020 at 7:07 pm

        Thanks Colette, glad you enjoyed! 🙂

        Reply
    9. Naomi

      April 01, 2020 at 10:25 pm

      5 stars
      Delicious. Easy to make. Thank you.

      Reply
      • Rosa

        April 02, 2020 at 7:05 am

        My pleasure Naomi, thrilled you enjoyed!

        Reply
    10. Crystal

      November 27, 2019 at 8:40 pm

      This looks so yummy and MUCH easier than making lasagna with lasagna noodles. So great that it’s gluten free too!

      Reply
      • rosa

        November 27, 2019 at 9:25 pm

        Thanks so much Crystal. Make sure to report back if you try it. 🙂

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

    More about me →

    Popular

    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • close up of cooked spaghetti squash sliced in half with parmesan cheese and parsley garnish on top.
      Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]
    • White bowl filled with cooked chickpeas and blue towel beside it.
      Instant Pot Chickpeas No Soak!
    • stack of vegan pancakes with banana slices on top and syrup dripping down.
      The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Spring is in the air!

    • Risotto with asparagus in round bowl with lemon on the side.
      Asparagus Lemon Risotto [Instant Pot or Stove Top]
    • Lemon pie with lemon slices and blueberries on top.
      Healthier Vegan Lemon Pie [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]
    • Cast iron pan with rotini pasta, cherry tomatoes and spinach in a white sauce.
      Easy Tofu Pasta Sauce [Oil Free]
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    2.3K shares