Vegan 'Cheesy' Lasagna Stuffed Portobellos – A Plant-Based Twist on a Classic!

Are you craving lasagna but want to skip the dairy? These Vegan 'Cheesy' Lasagna Stuffed Portobellos are the perfect solution! Imagine rich, roasted portobello mushrooms packed with a creamy dairy-free ricotta, tangy marinara sauce, and melty vegan mozzarella — a flavor-packed, plant-based twist on the Italian classic that will leave you satisfied and craving more.

This dish is a fantastic way to enjoy all the comforting flavors of lasagna without the noodles, making it a great low-carb option too! The portobello mushrooms provide the perfect earthy base while the creamy ricotta filling offers that classic cheesy texture. Top it all off with a sprinkle of melted vegan mozzarella for a delicious, gooey finish.

Ingredients:

4 large portobello mushrooms, stems removed

1 cup dairy-free ricotta (store-bought or homemade)

1 cup marinara sauce (choose your favorite brand or homemade)

1/2 cup vegan mozzarella, shredded

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the portobellos: Gently remove the stems from the mushrooms and scrape out any gills with a spoon. Drizzle the caps with olive oil, and sprinkle with garlic powder, dried oregano, salt, and pepper. Place them on the baking sheet, gill side up.

Make the filling: In a bowl, combine the dairy-free ricotta, marinara sauce, and half of the vegan mozzarella. Stir until well mixed.

Stuff the mushrooms: Spoon the ricotta mixture generously into each mushroom cap, making sure it's well-packed.

Bake: Place the stuffed mushrooms in the oven and bake for 20-25 minutes, until the mushrooms are tender and the filling is heated through.

Add the mozzarella: In the last 5 minutes of baking, sprinkle the remaining vegan mozzarella over the top of the stuffed mushrooms and return to the oven until melted.

Serve: Remove from the oven, garnish with fresh basil or parsley, and serve hot!

Tips for the Perfect Vegan 'Cheesy' Lasagna Stuffed Portobellos:

Make it your own: Feel free to add sautéed spinach, vegan sausage, or roasted vegetables to the ricotta mixture for extra flavor and texture.

Pair it up: Serve with a side of roasted veggies, a simple salad, or even some garlic bread for a complete meal.

Whether you're vegan, lactose intolerant, or simply looking for a lighter version of lasagna, these Vegan 'Cheesy' Lasagna Stuffed Portobellos are a crowd-pleaser. They’re perfect for a weeknight dinner, a special gathering, or meal prep. Trust us, you won’t miss the noodles!