Lasagna-Stuffed Mushrooms

Name: Lasagna-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: ¼ pound lean ground beef; ½ cup fat-free small curd cottage cheese; 1 egg; 1 tablespoon finely chopped green onion; 1 tablespoon chopped fresh parsley; salt and black pepper to taste; ¼ cup prepared pasta sauce, divided; 6 large fresh mushrooms, or more as needed, stems removed; ¼ cup shredded mozzarella cheese, divided

Rating: 4.43 stars

47 Ratings
35 Reviews
10 Photos

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

By tiseminger

Gallery

Watch

Recipe Summary test

prep:

15 mins

cook:

30 mins

additional:

5 mins

total:

50 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

¼ pound lean ground beef
½ cup fat-free small curd cottage cheese
1 egg
1 tablespoon finely chopped green onion
1 tablespoon chopped fresh parsley
salt and black pepper to taste
¼ cup prepared pasta sauce, divided
6 large fresh mushrooms, or more as needed, stems removed
¼ cup shredded mozzarella cheese, divided

Directions

Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.

Advertisement
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

264 calories; protein 26.8g; carbohydrates 9.9g; fat 12.7g; cholesterol 142.1mg; sodium 509.1mg. Full Nutrition

Reviews (35)

Most helpful positive review

Abbey

02/03/2010

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. Read More

Helpful

(39)

Most helpful critical review

equus1jw

12/27/2010

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. Read More

Helpful

(10)

47 Ratings

5 star values: 28
4 star values: 12
3 star values: 6
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Abbey

02/03/2010

Helpful

(39)

steviecat

04/18/2011

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!!! Read More

Helpful

(34)

Gizmoette

08/05/2011

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! Read More

Helpful

(22)

RALWATTAR

06/29/2013

Restaurant-quality stuffed mushrooms!! I used cream cheese instead of cottage cheese and added a dash of oregano. Tip: Before filling the mushrooms, salt the mushroom caps and bake them in the oven for about 5 mins, then drain the excess water. Read More

Helpful

(18)

Abby

08/23/2011

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! Read More

Helpful

(14)

hofflaur

08/16/2010

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 addition to this recipe for a little more flavor. We also added some extra meat to ours which made it extremely filling. Read More

Helpful

(12)

CookinBug

08/08/2011

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

Helpful

(11)

Ann Ingle Petras

03/09/2010

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

Helpful

(10)

equus1jw

12/27/2010

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. Read More

Helpful

(10)

More Reviews

Back to Lasagna-Stuffed Mushrooms

All Reviews for Lasagna-Stuffed Mushrooms

- of Reviews

Lasagna-Stuffed Mushrooms

Servings Per Recipe: 2
Calories: 263.5

% Daily Value *

protein: 54 %

carbohydrates: 3 %

dietary fiber: 6 %

sugars:

fat: 20 %

saturated fat: 26 %

cholesterol: 47 %

vitamin a iu: 12 %

niacin equivalents: 70 %

vitamin b6: 18 %

vitamin c: 9 %

folate: 9 %

calcium: 19 %

iron: 13 %

magnesium: 10 %

potassium: 13 %

sodium: 20 %

thiamin: 11 %

calories from fat:

*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.

Reviews for Photos of Lasagna-Stuffed Mushrooms

1 of 35

All Reviews

Abbey

02/03/2010

Helpful

(39)

steviecat

04/18/2011

Helpful

(34)

Gizmoette

08/05/2011

Helpful

(22)

RALWATTAR

06/29/2013

Helpful

(18)

Abby

08/23/2011

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!

Helpful

(14)

hofflaur

08/16/2010

Helpful

(12)

CookinBug

08/08/2011

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

Helpful

(11)

Ann Ingle Petras

03/09/2010

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

Helpful

(10)

equus1jw

12/27/2010

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.

Helpful

(10)