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    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.

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    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

    📖 Recipe

    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 15 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 45 minutes 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
    • fresh parsley
    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 by blotting the mushrooms with a clean dish towel or paper towel.
    • 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 fresh parsley, red pepper flakes, and/or vegan parmesan cheese.

    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.
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    1. Debby

      June 07, 2023 at 7:19 pm

      5 stars
      I just fixed these tonight & they were sooooo yummy!! The “ricotta” was so good I could have eaten that plain! I don’t think anyone would ever know it wasn’t real ricotta! This one is a keeper!

      Reply
      • Rosa

        June 08, 2023 at 9:48 am

        Thrilled you enjoyed Debby! Thanks for the review. 🙂

        Reply
    2. Steven

      June 02, 2023 at 11:04 am

      5 stars
      I saved this recipe months ago and finally got around to making it last night. While it might be easier than making lasagna with noodles, it is still a little time consuming, having to remove the gills from the ‘shrooms. After baking my portabellas for 10 minutes, they flattened out immensely, so I wasn’t sure how well the stuffing was going to stay put. In the end, nothing ran off and it all stayed on top of the mushrooms.

      I gotta admit…this is a WONDERFUL recipe! Extremely tasty! The “ricotta” was surprisingly good. I will be making this often (especially when I find portabellas on sale at Kroger, LOL). Thanks for the recipe!!!

      Reply
      • Rosa

        June 03, 2023 at 10:18 am

        You’re welcome, Steven. So glad you enjoyed our “ricotta” and the stuffed portobello mushrooms! 🙂

        Reply
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    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 many gluten-free and oil-free options. Occasional cheat days included. 😉

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