Servings
Font
Back
0 from 159 votes

Veggie Lasagna Stuffed Portobello Mushrooms

Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 236 kcal
Course: Lunch , Dinner
Cuisine: Italian

Ingredients

  • 1 teaspoon olive oil
  • 2 loose cups baby spinach (chopped)
  • 3 cloves chopped garlic
  • 1/3 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • kosher salt
  • 3/4 cup part skim ricotta
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 4 large basil leaves (chopped)
  • 4 large portobella mushroom caps
  • 1/2 cup marinara sauce
  • 1/2 cup part skim shredded mozzarella

Instructions

    Cup of Yum
  1. Preheat the oven to 400F. Spray a baking sheet with oil.
  2. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
  3. Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
  4. In a medium bowl add the ricotta, parmesan cheese and egg, mix well.
  5. Add the cooked vegetables and basil and mix.
  6. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
  7. Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

Nutrition Information

Serving 1mushroom cap Calories 236kcal (12%) Carbohydrates 13g (4%) Protein 20g (40%) Fat 13g (20%) Cholesterol 83mg (28%) Sodium 522mg (22%) Fiber 2.5g (10%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 236

% Daily Value*

Serving 1mushroom cap
Calories 236kcal 12%
Carbohydrates 13g 4%
Protein 20g 40%
Fat 13g 20%
Cholesterol 83mg 28%
Sodium 522mg 22%
Fiber 2.5g 10%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.