Lasagna Stuffed Vegan Portobello Mushrooms
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 Servings
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Calories
280 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Lasagna Stuffed Vegan Portobello Mushrooms
Description
This recipe begins by preparing large portobello mushrooms with their gills removed and lightly salted before a brief baking to reduce moisture, preventing sogginess. The ricotta is made by blending soaked raw cashews with apple cider vinegar, nutritional yeast, garlic powder, salt, and wilted spinach, creating a creamy yet slightly textured vegan cheese substitute.
A bolognese sauce is made from tomato sauce, chopped walnuts, and herbs like basil and oregano, providing a hearty, slightly nutty, and herbaceous base. The mushrooms are stuffed with layers of ricotta and bolognese, then baked to meld flavors and soften the mushrooms.
The finished dish combines the earthiness of mushrooms with the tangy, cheesy ricotta and rich tomato sauce, delivering a satisfying vegan main or appetizer. Optional garnishes include vegan parmesan and fresh parsley for added flavor and presentation.
Leftovers keep for several days refrigerated. To ease the ricotta process, cashews can be pre-soaked. For serving as appetizers, smaller mushrooms or more caps can be used. Make-ahead steps for the components streamline assembly on the day of baking.
Ingredients
- 6 portobello mushrooms brushed clean
For the Ricotta
- 1.5 cups cashew nuts raw
- 1 tablespoon apple cider vinegar
- ¼ cup nutritional yeast
- ¼ teaspoon garlic powder
- ¾ teaspoon salt sea salt
- ½ cup water
- 5 ounce baby spinach approx. 3-4 large handfuls or 1 cup wilted, package
For the Bolognese Sauce
- 1 cup tomato sauce or your favourite marinara sauce
- ½ cup walnuts chopped
- ¼ teaspoon salt sea salt
- ¼ teaspoon basil dried
- ¼ teaspoon oregano dried
- ¼ teaspoon garlic powder
Optional Garnish
- vegan parmesan cheese
- parsley fresh
Instructions
- Preheat the oven to 400℉/204℃ 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.
- Meanwhile, sauté the spinach in a skillet or pan to wilt it over medium heat. Add a drop or two of water if needed to get it going. 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 towel. 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 or the cheese will turn green.
- Next, combine all the bolognese sauce ingredients into a small bowl. Stir 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 the bolognese sauce. Bake the stuffed mushrooms for 10-12 minutes, remove from the oven, and serve with fresh parsley, red pepper flakes, and/or vegan parmesan cheese.
Notes
- Leftovers last 2-3 days refrigerated in a sealed container.
- Soak cashews in hot water 15-30 minutes before blending if your processor isn’t powerful for smoother ricotta.
- Use thawed and well-drained spinach if using frozen to reduce moisture in the ricotta.
- Pulse spinach gently into ricotta to keep visible ribbons, avoiding overprocessing it to green color.
- Scale up mushroom quantity for appetizers with smaller caps as needed.
- Prepare ricotta and bolognese sauce ahead and refrigerate separately, then assemble before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280cal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Sodium | 460mg | 19% |
| Potassium | 793mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2220IU | 44% |
| Vitamin C | 11mg | 12% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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