This recipe for portobello mushrooms stuffed with lasagna is not only vegan friendly, but it’s gluten free, using portobellos over noodles. It’s also oil free, and soy free. These mushrooms are absolutely perfect for a vegan Christmas dinner.
If you want a recipe for vegan lasagna using traditional noodles, check out this incredible Vegan Lasagna instead. But if you’re still with me, let’s get right to it.
How to make lasagna stuffed portobello mushrooms
To make the vegan ricotta cheese:
Start by soaking your cashews in boiling hot water. Place the cashews in a heat proof bowl or a small sauce pot. Then cover them with boiling water for at least 15 minutes, while you prep the remaining ingredients.
If using fresh spinach, add them to a skillet and wilt them over medium heat. If the spinach is getting stuck to your pan, add a drop or two of water to get it started.
Your 3 cups of spinach should wilt down to about 1 cup. If using frozen spinach, use 1 cup.
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. Make sure to do this whether you use fresh or frozen.
You don’t want watery ricotta later, so make sure you really squeeze!
Now, drain your cashews and add them to your food processor with all remaining ricotta ingredients, EXCEPT the spinach.
Process until smooth.
Now add in the strained, wilted spinach and pulse a couple of times to get it incorporated. 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. Set aside.
To prepare your portobello mushrooms:
Preheat your oven and line a large baking tray with parchment paper.
Brush or wash your mushrooms and remove the gills. Use a metal spoon to scrape off the gills, being very careful not to break the mushrooms.
Then lay them on your tray, stem side down. Sprinkle with salt and pepper and bake them for about 10 minutes. This step will help reduce the mushrooms and remove the excess liquid.
Once baked, remove from the oven. Flip the mushrooms over so that they are now stem side up. Blot any excess moisture using a dish cloth or paper towels.
To make the vegan bolognese sauce:
While the portobello mushrooms are baking, gather your ingredients to make the vegan bolognese sauce.
Mix everything together in a small bowl. No need to cook this sauce. Just set it aside once mixed, so it’s ready when it’s time to stuff your mushrooms.
How to stuff your vegan lasagna mushrooms:
Divide your vegan ricotta cheese among your six portobello mushrooms. Then top each one with 2-3 tablespoons of the bolognese sauce.
Return your stuffed portobello mushrooms to the oven and bake. Once baked, remove from the oven. Then sprinkle with vegan parmesan cheese, if using and serve.
Can I prepare portobello mushroom lasagna ahead of time?
You may prepare your vegan lasagna components ahead of time. The spinach and ricotta cheese can be fully made and stored in a container in the refrigerator the night before. You may also fully prepare the vegan bolognese sauce and refrigerate separately.
To prep the portobello mushrooms, feel free to clean them of their gills ahead of time, but they taste best when freshly baked.
How long do vegan lasagna stuffed mushrooms keep?
This portobello mushroom recipe tastes best the same day it’s made.
However, you may keep your leftovers in the refrigerator for 2-3 days and reheat in the oven or toaster oven.
If you enjoy this recipe, you may also like these:
- Vegan Mushroom Soup (Veloute)
- Seriously the BEST Vegan Lasagna
- Chickpea and Mushroom Curry w/ Rapini
- Mexican Stuffed Peppers with Walnut Cheese Sauce
- Instant Pot Mushroom Risotto
- Vegan Stuffed Mushrooms with Italian Style Risotto
- Instant Pot Unstuffed Peppers
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- 6 portobello mushrooms
For the Ricotta
For the Bolognese Sauce
- 1 cup tomato sauce or your favourite marinara sauce
- 1/2 cup chopped walnuts
- 1/4 tsp sea salt
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- Place your cashews in a heat proof bowl or small sauce pan. Boil enough water to more than cover your cashews and soak for at least 15 minutes, then drain and set aside.
- Meanwhile, add the spinach to 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 to do so.
- Add the drained cashews, with all remaining ricotta ingredients EXCEPT the spinach to a food processor. Process until smooth, scraping down the sides as needed. Once smooth, add the spinach and pulse 2-3 times to get it incorporated. Do NOT over process the spinach.
- Preheat the oven to 400 degrees F and line a 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 will allow some moisture to escape the mushrooms so that your stuffed portobellos will not be soggy 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 any excess water that the mushrooms released with paper towels.
- Divide the ricotta mixture between your six mushrooms and stuff them. Then top each one with 2-3 tablespoons of the bolognese sauce. Bake for another 12 minutes and remove from the oven and serve sprinkled with basil, parsley, chili flakes or vegan parmesan cheese if desired.