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  • Lauren

Lasagna Stuffed Mushrooms

If you love lasagna, but don't love carbs, this meal is what you want for dinner. Large portobello mushroom caps stuffed with the gooey goodness of lasagna is the best skinny substitute to traditional lasagna.

WW My Way Smart Points: 8 Green, 6 Blue, 6 Purple

WW Freestyle Smart Points: 6

Finding the Perfect Mushrooms

Trying to find some big mushrooms can prove a bit difficult. My grocery store has packaged mushrooms in packs of 2 or 3. When I was looking I was looking for the very biggest mushrooms I could find. That turned out to actually hurt my case. The ones I had were very large in circumference but they were not very deep. This made them harder to stuff because not as much fit inside them. Next time I would go for the ones that are a tad smaller, but are also deep. I think they would hold the stuffing a bit better.

Once I had my mushrooms selected, I then removed the stem. I used a spoon to scoop out the insides of the mushroom. Be careful not to rip the mushroom cap or scoop too much out or your lasagna filling will spill out and you will have a sad day. I did not save the insides this time, but they would add a yummy touch to the lasagna mix if you wanted to add them in with the turkey, onion, spinach mix after the turkey is cooked, but before the spinach is added.

Making the Stuffing

I cooked up some onions in a skillet and added a pound of lean turkey and browned it until cooked through. Once the meat was close to being done, I added in the spinach and cooked a few more minutes until the spinach was wilty. I then removed the skillet from heat and set aside.

In a small bowl, I then mixed the part skim ricotta with the parmesan cheese ( I used the grated stuff from Kraft in the green bottle) and an egg and stirred it all together until it was combined.

Assembling the Goods

I sprayed a baking sheet with nonstick cooking spray and set that aside. I sprayed the mushrooms with the nonstick spray as well and seasoned each of the mushroom tops with salt and pepper and then plated them on the baking sheet with the bottom side of the mushroom facing up.

I then spoon in a tablespoon of marinara sauce into each mushroom, followed a few spoonfuls of the cheese mix and then I filled the mushrooms with the spinach, onion, turkey mix. I then spooned more of the cheese mixture on top until the bowl was used up. I topped the mushrooms off with another tablespoon of sauce, a tablespoon of mozzarella cheese, and a sprinkle of Italian seasoning.

Now that everything is assembled and ready, I tossed them in the oven for about 25 minutes at 400F. Once done, be careful removing from oven, as extra juices may spill easily and they will be hot. Then you just scoop up each mushroom and serve.

The mushrooms do let a lot of water out while baking, so make sure the baking sheet you use has edges, or you will have quite a mess in your oven.

I did heat up extra marinara sauce to put on top of the mushrooms, however adding sauce will change the Smart Points value, so plan accordingly.


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