These Lasagna Stuffed Mushrooms are a hearty, low-carb take on the classic Italian favorite! Large portobello Mushroom caps are loaded with ricotta, ground beef, marinara, and mozzarella, then baked to bubbly perfection, making them a simple, tasty dinner idea. If you are craving all of the flavors of lasagna, but without the pasta, you will love these stuffed mushrooms! If you love these hearty portobello mushrooms, why not try a bite-sized version? Sausage Stuffed Mushrooms make the perfect appetizer, packed with flavor in every little bite.
Ingredients & Substitutions
- Mushrooms: Look for four large portobello mushroom caps (3-4 inches in diameter). They are the ‘vessels’ that hold all of that delicious lasagna filling! Brush each cap with olive oil and season with salt and pepper. If you prefer a smaller size for individual servings, you could use baby bella mushrooms (cremini).
- Meat: For the heartiness, I used ground beef, the classic choice for lasagna. If you don’t have ground beef, ground chicken or ground turkey would also be delicious.
- Marinara: I have a delicious marinara sauce that would work perfectly in this recipe. (Or, for even more cheesiness, check out my Five Cheese Marinara Sauce.) Use half of it to simmer with the beef; save the rest for dipping. Store-bought marinara would also work.
- Mozzarella: Shredded mozzarella is mixed into the filling mixture, plus sprinkled over the tops of the stuffed mushrooms for more cheesiness! For the best results, shred your own mozzarella (rather than buy it already shredded). Or, make your own to use!
- Ricotta Cheese: To mimic the lasagna layers, I couldn’t leave out ricotta! If you are not a fan of ricotta cheese, you can easily substitute it with cottage cheese, mascarpone, fresh goat cheese, or queso fresco for a different flavor and texture.
- Parmesan: I love the nutty flavor of parmesan. If you don’t have parmesan, try pecorino romano or asiago.
How To Clean Mushroom Caps For Stuffing
It may seem like a simple question, but I get asked about it often. Mushrooms grow close to the ground and can get dirty, so even store-bought mushrooms need to be cleaned. It’s best not to wash mushroom caps directly under the water. Mushrooms are porous and can absorb water, which may affect their texture and flavor. Instead, use a damp paper towel or a soft brush to gently clean the mushroom caps. If needed, you can lightly wipe the caps with a damp cloth, but avoid soaking them in water. This helps keep them firm and flavorful.
Make Ahead Lasagna Stuffed Mushrooms
It is easy to get these stuffed mushrooms prepared ahead of time so they are ready to pop in the oven! To make lasagna stuffed mushrooms ahead of time:
- Assemble the mushrooms: Follow the recipe until the mushrooms are fully stuffed with the ricotta and beef mixture, topped with mozzarella cheese.
- Cover and refrigerate: Place the assembled stuffed mushrooms on a baking sheet, cover them with plastic wrap or aluminum foil, and refrigerate for up to 24 hours.
- When Ready to Cook: Preheat the oven and bake as directed, adding a few extra minutes to ensure the mushrooms are hot throughout and the cheese is melted and bubbly.
How To Keep Stuffed Mushrooms From Getting Soggy
To keep stuffed mushrooms from getting soggy, don’t soak them in water. Instead, wipe them with a damp paper towel to clean them and pat the caps dry before stuffing. You can also pre-bake the mushroom caps for 5-7 minutes to release extra moisture. Use a thicker filling (like this lasagna filling), which is perfect to absorb any excess liquid as the mushrooms cook.
Can I Make Lasagna Stuffed Mushrooms In An Air Fryer?
We did test these stuffed mushrooms in an air fryer, and we didn’t think the mushrooms were fully cooked. So, I don’t recommend it. After baking the mushrooms in the oven, they were nice and tender, and we found the flavors were perfectly blended. The cheese was melted, and the mushrooms had a nice texture. For best results, baking in the oven ensures the mushrooms cook thoroughly and turn out tender every time.
How To Store Lasagna Stuffed Mushrooms
To store leftovers, first, let the lasagna stuffed mushrooms cool to room temperature. Place the stuffed mushrooms in an airtight container and refrigerate. They will stay fresh for up to 3 days. When ready to eat, reheat in the oven at 350°F for about 10-15 minutes, or until heated through.
Lasagna Stuffed Mushrooms
Ingredients
Mushrooms
- 4 large portobello mushroom caps, each about 3-4 inches in diameter
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon. black pepper
Filling
- ½ pound ground beef
- 2 cups (452 g) marinara sauce, divided
- 1 cup (113 g) mozzarella cheese, shredded, divided
- ½ cup (123 g) ricotta cheese
- ½ cup (50 g) parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Wipe the mushrooms with a damp cloth to clean them. Remove the stems and gently scrape out the gills with a spoon. Brush each mushroom cap with olive oil, then season with salt and pepper. Set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula, until browned and fully cooked, about 5–7 minutes. Drain grease.
- Reduce the heat to low and stir in 1 cup of marinara sauce. Simmer for 2–3 minutes, or until heated through. Remove from heat and set aside.
- In a medium bowl, combine ¼ cup mozzarella cheese, ricotta cheese, parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
- Divide the ricotta mixture evenly into each mushroom cap, spreading it evenly. Top with 3-4 tablespoons of the beef mixture. Finally, sprinkle the remaining mozzarella cheese evenly over the tops of the mushroom caps.
- Place the stuffed mushrooms on the lined baking sheet. Bake for 20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
- Garnish with parsley. Serve with the remaining marinara sauce for dipping.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These lasagna stuffed mushrooms are amazing! The mushrooms are soft and hold all the cheesy, meaty goodness inside. It's like eating a mini lasagna, and the marinara sauce makes it taste perfect!
Elizabeth
I was pleasantly surprised with these stuffed mushrooms! It was really delicious, and I only missed the pasta a little bit!
Annabelle
These lasagna stuffed mushrooms are perfect for a fun, different dinner. They’re like little lasagnas but in a mushroom.
Bella
I didn’t know mushrooms could be this good! The combination of ground beef, cheeses, and marinara inside was super tasty.
Selena
These mushrooms are packed with flavor! The combination of cheese and marinara sauce is just right, and the mushrooms make a great, juicy base for all the ingredients. So good!
