Lasagna Stuffed Portobello Mushrooms

by Julie Ruble on April 22, 2013 · 28 comments

Lasagna Stuffed Portobello Mushrooms

Recipe by: Willow Bird Baking
Yield: 2 servings

Lasagna, stuffed into mushrooms. Simply fantastic.

2 large portobello mushroom caps
3 tablespoons olive oil
kosher salt and freshly ground pepper
1/2 link hot Italian sausage
6 tablespoons tomato pasta sauce*
3/4 cup whole milk ricotta cheese
1/2 egg (lightly beat it, then discard half)
1 tablespoon fresh chopped basil
1/2 teaspoon fresh chopped rosemary
2 cloves roasted garlic**, smashed
freshly grated mozzarella and pecorino romano cheese, to taste
**I bought mine from the specialty grocer, but you can roast a head yourself using this guide — you won’t believe the sweet, mild flavor. You can use raw, but use less, because raw garlic is much hotter, spicier, and obnoxious. Not that there’s anything wrong with that!
*I just used a jarred brand I love.

Preheat the oven to 425 degrees F. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom with a tablespoon of olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.

While the mushrooms roast, heat 1 tablespoon of olive oil over medium-high heat in a medium skillet. Remove the casing of the Italian sausage with a sharp knife and cook the crumbles until browned. Place the sausage on a paper towel lined plate to drain.

Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps. In a small bowl, mix the ricotta cheese, half a lightly beaten egg, basil, rosemary, 1/4 teaspoon of kosher salt, and a grind or two of pepper. Spoon 1-2 tablespoons of pasta sauce into each mushroom cap and top with a smashed garlic clove and a generous heap of the ricotta mixture. Press half of the Italian sausage into the ricotta mixture on each mushroom and top with another tablespoon or two of pasta sauce, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the ricotta mixture is set and the cheese is melted and bubbly, about 10 minutes. Serve immediately.

Print Friendly
Or you can share this post:
Facebook Twitter Pinterest Stumbleupon
This post is published on Willow Bird Baking. All rights reserved by Julie Ruble.

If you liked this post, please:
-Subscribe to Willow Bird Baking
-Follow Willow Bird Baking on Twitter
-Follow Willow Bird Baking on Facebook

{ 28 comments… read them below or add one }

Winnie April 22, 2013 at 10:16 pm

This recipe looks delicious…I love the photos! And your words are SO important. xoxo


LisaR @ Who Stole My Baby? April 22, 2013 at 10:22 pm

Yep. Be nice online. Reading comment sections just pisses me off. I just go with the whole, If you can’t say anything nice, then just shut up already.


Susan April 22, 2013 at 10:50 pm

The recipe looks positively wonderful and I’ll definitely try it. AND, more importantly, your brief essay on kindness is AWESOME! My grandma always told me, “If you can’t way anything nice, don’t say anything at all.” THINK seems to have become the new saying for essentially the same thing. The way we act and speak in public may be the only thing that someone ever sees or hears from us. It COUNTS! Thank you so much for the post (and the recipe)!!!


Barbara | Creative Culinary April 22, 2013 at 10:51 pm

I pretty much presume that most of those folks leaving nasty comments are leading sad lives. Not that it makes it OK, but I just feel sorry for them, trying to put others down so they can feel better. Sometimes censorship does need to prevail…maybe there is a correlation. Anonymous doesn’t count and neither do their comments!

Fabulous, wonderful presentation. I use portabella for a lot of things…guess now I need to try it for lasagna!


lynn @ the actor's diet April 22, 2013 at 11:02 pm

I rarely get comments on my blog anymore, but the occasional negative one definitely hurts. I have learned to develop a thicker skin, and I have to say that when I appear in a video that gets tens of thousands of hits (like this one I did – with hundreds of comments, I now find the negativity quite amusing. I think it teaches you to not rely on feedback too much…there is such a thing as constructive criticism, but I think there is a danger in believing just the wonderful stuff that is definitely a part of living in the public eye which can be damaging when it goes away (and it always does). Unfortunately, I think cyberbullying is here to stay – and I agree that we have to learn to teach one another that it isn’t okay – but we also have to remind others (and ourselves) that we have control over how to react – we ALWAYS have control.


Suzanne April 22, 2013 at 11:17 pm

I totally agree with you! Why people are rude online is beyond me. These mushrooms look great! I really need one now!!


Carrie @ Bakeaholic Mama April 23, 2013 at 12:59 am

Wow! These mushrooms just floored me… can’t wait to try them out.


Courtney Jones April 23, 2013 at 2:31 am

This looks amazing! :) What a great idea. I cannot wait to try these out :)

I agree – the interest creates too much anonymity and too many people take that as liberty to trash one another online. It’s awful. Life is tough enough without all of the added bullying and negativity. It’s crazy how such words can be so hurtful. It’s tough to shrug them off. I really wish people were more supportive and positive.

On a positive note – I adore your blog :)


Pat April 23, 2013 at 2:53 am

I just posted something about kindness too. I think it’s best to say nothing if you feel a bit snarky. Comments that are ugly and demeaning are so hurtful.

This dish looks and sounds divine! I will definitely try it. Thanks so much for sharing and for the gorgeous photos.



Isabel April 23, 2013 at 3:02 am

I agree with you. I don’t understand nasty people. If you don’t have a good positive thing to say “keep it to yourself”!

Your dish looks great. I will try it this weekend.




PapaLos @ The Man, The Chef, The Dad April 23, 2013 at 3:14 am

Comment sections were created by the devil.

I hate reading comments for all the same reasons. There is so much negativity on the internet – so many people who hate everything from their lives to yours – and they have the freedom to say anything they want?! Whose idea was that, internet?? I’ve learned that if I get mad at reading comments then it’s my fault because I was reading them. I know exactly what you mean and I hate that the world as a whole doesn’t open its eyes and see we’re all people. It’s cheesy, but I can’t stand when mean people bring you down.

I could go on and talk about the internet fights I’ve unwillingly found myself in, but I’ll just stop and say how freaking tasty these mushrooms look. They look insanely filling and so, so good. Thanks!


DessertForTwo April 23, 2013 at 11:11 am

Preaching to the choir. Even if what you’re saying will never get back to the person you’re talking about, why be so ugly? I love that phrase “What Susie says of Sally says more of Susie.” Life is too short to fill our mind and mouths with negativity and hate.


Tracy | Peanut Butter and Onion April 23, 2013 at 11:55 am

Love stuffing food into other food… good combo!


Lauren at Keep It Sweet April 23, 2013 at 12:14 pm

You put things so well here, Julie! I am always amazed at the things people say online… just crazy. And I was actually wondering the same thing about closing comments.


Carol | a cup of mascarpone April 23, 2013 at 12:36 pm

I am in love with this genius dish…and can’t wait to try it! Absolutely lovely!!!


Katrina @ Warm Vanilla Sugar April 23, 2013 at 3:30 pm

Loooove the sound of these!! Yum!


Pam April 23, 2013 at 4:57 pm

Thank you so much for sharing your thoughts about kindness — we ALL need a reminder from time to time, and this is a great little acronym to keep in mind!
Love this recipe idea — I’m anxious to try it but I suppose I better wait until work is over for the day…
Love your blog and recipes!! Thanks for all you do…


Leila @ The Milk Truck April 24, 2013 at 2:52 pm

This looks DIVINE! I think I could eat stuffed portobellos every single night if you let me!! Turning them into tiny lasagnas is pretty genius. I might have to give this a try soon! Would make week night comfort food cravings a lot easier to take care of :) (and a light lighter!)


Leila @ The Milk Truck April 24, 2013 at 2:53 pm

Also – What brand of tomato paste do you use? I have a hard time finding one that I like because i don’t like it when it’s sweet….


Julie Ruble April 26, 2013 at 10:05 pm

Well, there’s no tomato paste in this, but if you mean the pasta sauce, I used Fresh Market’s store brand and enjoyed it!


Patricia April 24, 2013 at 9:38 pm

I teach 7th graders too. I will have to try out the fruit roll-up tongue tattoos. :) These lasagna mushrooms look amazing!


Ellis Aeryn April 25, 2013 at 12:44 pm

All these comments in support of doing away with comments.


Julie Ruble April 26, 2013 at 10:04 pm

It’s a little funny, right? But I think it depends on the medium.


Laura April 26, 2013 at 8:26 am

Drool!!! :) On my must-try list!


Christina Gillespie July 19, 2013 at 4:13 am

The recipe looks great. I am always looking for meatless monday recipes my husband will eat. I totally agree with you about behavior on the in Internet. People can be so nasty. There is enough despair and suffering in the world already.


Christina Gillespie July 19, 2013 at 4:15 am

Well just to be clear I will leave the sausage out.


Julie Ruble July 19, 2013 at 4:16 am

LOL, oh I didn’t even notice when I read your comment :) This is definitely perfect for Meatless Mondays (without the sausage!) :) Hope you love it!


Toni March 31, 2014 at 7:02 am

These mushrooms look amazing! Can’t wait to try them. Ditto about the negative comments. Just as unnecessary are all of the negative comments people feel free to voice about anyone, to anyone in any public forum!


Leave a Comment

Previous post:

Next post: