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Lasagna Stuffed Vegan Portobello Mushrooms
5 from 32 votes

Lasagna Stuffed Vegan Portobello Mushrooms

Large portobello mushrooms are filled with a vegan lasagna-style mixture including cashew ricotta with spinach and a tomato-walnut bolognese sauce. Baking them produces a savory, creamy dish with layered textures and Mediterranean herb flavors, suitable for vegan meals or appetizers.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 280 kcal
Course: Main Course, Appetizer
Cuisine: Italian

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

    Cup of Yum
  1. Preheat the oven to 400℉/204℃ and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Next, combine all the bolognese sauce ingredients into a small bowl. Stir and set aside.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 280

% 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.