Meaty portobello caps stuffed with creamy ricotta, spinach, and parmesan, baked under marinara, 100% meatless. ♡
These ricotta stuffed portobello mushrooms are the low carb vegetarian dinner that feels indulgent without any pasta. Giant portobello caps get stuffed with creamy spinach ricotta and baked under marinara until the cheese turns golden and bubbly. For more ideas, see our Vegetarian Enchiladas.
100% meatless and only 12g net carbs per serving. Tastes like a vegetarian lasagna without the noodles. Let’s make it together.
Ingredients
Ricotta Stuffed Portobello Mushrooms
- 6 large portobello mushrooms, stemmed and gills scraped
- 3 tbsp olive oil, divided
- 8 oz fresh spinach, wilted and squeezed dry
- 15 oz whole milk ricotta
- 1/2 cup grated parmesan
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried italian seasoning
- 1/4 tsp nutmeg, freshly grated
- 1.5 cups marinara sauce
- 1 cup shredded mozzarella
- 2 tbsp fresh basil, chopped
- salt and pepper, to taste
How to Make Ricotta Stuffed Portobello Mushrooms
- **Pre roast.** Heat oven to 400F. Brush caps with 2 tbsp oil, season with salt and pepper. Place gill side up on a sheet pan. Roast 10 minutes. Drain liquid.
- **Spinach.** Heat remaining oil in a skillet. Wilt spinach with garlic 2 minutes. Squeeze dry.
- **Mix.** Combine ricotta, parmesan, egg, italian seasoning, nutmeg, wilted spinach, salt, and pepper in a bowl.
- **Stuff.** Spoon 1/4 cup marinara into the bottom of a baking dish. Place caps gill up. Stuff each with the ricotta mixture.
- **Top.** Spoon remaining marinara over each cap. Sprinkle with mozzarella.
- **Bake.** Bake 20 minutes until bubbly and golden. Rest 5 minutes. Top with fresh basil.
Why This Recipe Works
Roasting the portobello caps for 10 minutes before stuffing is the step that prevents a watery stuffed mushroom. Portobellos hold significant moisture, and pre roasting drives off that water. Skip this and the stuffing slides out into a puddle of mushroom liquid.
Mixing the ricotta with an egg and parmesan creates a filling that sets as it bakes into a sliceable cheese pillow inside the cap. Ricotta alone slumps out, the egg binds it into structure, and parmesan brings salty Italian depth that makes these taste like a stuffed pasta filling.
Finishing with marinara and mozzarella on top is what turns these from stuffed mushrooms into something that tastes like lasagna. The sauce caramelizes slightly, the cheese browns, and every cap looks like a mini eggplant parm. This is why even pasta lovers request these. For more ideas, see our Vegetarian Stuffed Shells.
Tips
- Pre roast caps 10 minutes to remove moisture. Wet caps dilute the filling.
- Vegan swap: use cashew ricotta, nutritional yeast, and vegan mozzarella to make it vegan.
- Store leftovers in the fridge for up to 3 days.
- Reheat covered in a 350F oven for 15 minutes. Microwave makes them watery.
- Scrape out gills with a spoon for cleaner presentation and more filling space.
- Use large portobello caps. Small ones barely hold any filling.
Variations
- Swap spinach for kale or Swiss chard for a bitter green bite.
- Add sun dried tomatoes and fresh basil to the ricotta for Tuscan style.
- Use a drizzle of pesto instead of marinara for a bright herb finish.
- Make it vegan with cashew ricotta and vegan mozzarella.
- Add crumbled vegetarian sausage for extra savory flavor.
- Top with pine nuts for crunch.
Looking for more vegetarian ideas? Try our Vegetarian Chili or Vegetarian Breakfast Casserole next.
Common Mistakes to Avoid
- Raw caps: Always pre roast portobellos. Raw caps release water and ruin the filling.
- Leaving gills: Scrape out gills. They turn dark and muddy the filling.
- Thin filling: Pack filling generously. Skimpy filling makes a sad cap.
- Cutting hot: Rest 5 minutes after baking. Hot caps slide their filling out.
Ricotta Stuffed Portobello Mushrooms
Ingredients
Method
- **Pre roast.** Heat oven to 400F. Brush caps with 2 tbsp oil, season with salt and pepper. Place gill side up on a sheet pan. Roast 10 minutes. Drain liquid.
- **Spinach.** Heat remaining oil in a skillet. Wilt spinach with garlic 2 minutes. Squeeze dry.
- **Mix.** Combine ricotta, parmesan, egg, italian seasoning, nutmeg, wilted spinach, salt, and pepper in a bowl.
- **Stuff.** Spoon 1/4 cup marinara into the bottom of a baking dish. Place caps gill up. Stuff each with the ricotta mixture.
- **Top.** Spoon remaining marinara over each cap. Sprinkle with mozzarella.
- **Bake.** Bake 20 minutes until bubbly and golden. Rest 5 minutes. Top with fresh basil.
Notes
Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.
