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4.34 from 3 votes

Lasagna Stuffed Portobello

A meaty portobello mushroom stuffed with marinara, spicy sausage, and creamy ricotta mixture and topped with fresh basil. A gluten free alternative to traditional lasagna.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: Italian
Keyword: Gluten free, lasagna, mushrooms, portobello
Servings: 4
Calories: 315kcal
Author: Rachael


  • 1 cup ricotta
  • 1/2 cup cottage cheese small curd
  • 1 tsp garlic salt
  • 1 tsp thyme
  • 1 tsp oregano
  • 3-4 fresh basil leaves chopped
  • 1 cup spicy sausage crumbles cooked
  • 1 cup marinara sauce of choice
  • 4 portobello mushrooms
  • 1 cup mozzarella cheese
  • fresh basil to garnish


  • Preheat oven to 350
  • Cook sausage if you haven't already
  • Mix together ricotta, cottage cheese, garlic salt, oregano, thyme, and fresh basil
  • Clean and remove stem from portobello mushrooms
  • Place mushrooms on a baking sheet
  • Spoon about a Tbs of marinara sauce into each mushroom, then fill with cheese mixture, top with cooked sausage crumbles, more marinara, and then cover with mozzarella cheese
  • Cover with foil
  • Bake for 15 minutes at 350
  • Remove foil and bake until cheese melts (3-5 minutes)
  • Garnish with fresh basil and enjoy!


Calories: 315kcal | Carbohydrates: 10g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 1367mg | Potassium: 674mg | Fiber: 2g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 4.6mg | Calcium: 305mg | Iron: 1.6mg