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Lasagna-Stuffed Mushrooms

Lasagna-Stuffed Mushrooms

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tiseminger

Mushrooms stuffed with all the goodness of lasagna, without the noodles!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  2. Cook and stir the ground beef in a skillet over medium heat, breaking it apart as it cooks, until the meat is no longer pink, about 10 minutes. Mix together the cottage cheese, egg, green onion, parsley, and salt and pepper in a bowl until the mixture is well combined. Stir in the cooked ground beef.
  3. Place the mushrooms, hollow sides up, close together in the prepared baking dish. Spoon about 1 tablespoon of the cheese filling into the cavity of each mushroom, and allow remaining filling to overflow between mushrooms.
  4. Bake in the preheated oven until the cheese filling is set, about 15 minutes. Remove dish from oven, and spread the pasta sauce evenly over the mushrooms. Sprinkle an even layer of mozzarella cheese over the sauce, return the dish to the oven, and broil until the cheese is bubbling and beginning to brown, about 5 more minutes. Let the mushrooms stand 5 minutes before serving.
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Reviews

Abbey
30
2/3/2010

Good base recipe. What I found to be wrong with these is the recipe does not mention the excess water that comes from baking the mushrooms. Mushrooms carry so much moisture and they just filled the bottom of the pan with water. I think if I make these again I will use a rack in the bottom of the pan to keep the mushrooms from the water. My boyfriend thinks the recipe is worth 4 stars, I said 3. I will use this again with some changes.

steviecat
22
4/18/2011

I don't know why cottage cheese is used instead of Ricotta cheese. Cottage cheese to me is more of a substitute for cream cheese (same type of flavor). I used Ricotta cheese and it tasted wonderful. Also, after reading another review, I tried baking this on a rack to drain the mushrooms. It didn't work because I believe the mushrooms need to be on the pan for the full heat of the pan in order to cook. I wound up putting them in the microwave for a minute each because the mushrooms weren't cooked and then put them under the broiler with the sauce & cheese as indicated but this time without that rack. They did release a lot of juice, but I just poured it off. It was fine. 1 more thing: if you change the serving amt, do not change the eggs. i.e. if you want 6 servings, the "calculator" will triple all the ingredients. Do not put in 3 eggs. You still only need 1 egg. When I make regular lasagna I only use 1 egg regardless of whether I use 1, 2 or 3 lbs of ricotta. It's just there for the texture. 3 eggs would be FAR too much. Thanks for a great alternative to using pasta. My neighbor is disabled and I cook for her twice a month as a treat and a favor. She is on a gluten free diet & I was getting tired of just baking chickens with sides of rice & veggies. What a wonderful alternative this was. She LOVED it!! Thank you for posting it. Without the cottage cheese, I rate this 5 stars. It's a very delicious recipe!!!

Gizmoette
13
8/5/2011

I am eating these right now and they are PHENOMENAL. I used Ricotta cheese rather than cottage cheese but will try it with cottage cheese another time for sure. I used portobello mushrooms and this is one of my favourite recipes I have gotten off of web sites. Thanks!