Lasagna-Stuffed Mushrooms

Lasagna-Stuffed Mushrooms

19
tiseminger 0

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

50 m servings 263 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 509 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 24 Ratings

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Most helpful positive review

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 fille...

Most helpful critical review

Edible but no rave reviews. This sounded like a perfect combo for my family but it just wasnt great. Almost as much work as regular lasagna and we'd much prefer that anyway.

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 fille...

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 wond...

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...

I had a friend who is allergic to gluten in town last weekend so I tried this recipe. My whole family thought it was delicious and they can picky eaters. I think garlic would be a great additio...

I used regular white mushrooms because I wanted them to be bite size. AMAZING!!!! I used a teaspoon to take the stems out and a frosting bag to pipe in the filling. WORTH IT!

Good! Hubby liked these a lot. I added garlic powder and skipped the onion. Thanks :)

Edible but no rave reviews. This sounded like a perfect combo for my family but it just wasnt great. Almost as much work as regular lasagna and we'd much prefer that anyway.

I made this recipe over the weekend. It was surperb! We loved it. Very easy and made a whole meal with a small salad.

Yum! Great recipe. A great alternative, to make this more lasagna like, is to cook/add Acini di pepe pasta! I am in love with stuffed mushrooms but am picky about what goes in them... great reci...