Lasagna Stuffed Mushrooms with Ricotta
These Lasagna Stuffed Mushrooms with Ricotta are bursting with comforting Italian flavors in every bite. The caps of the mushrooms are filled with a delicious combination of ground beef, marinara and a ricotta cheese mixture that is just incredible.
Delicious Stuffed Mushroom Recipe
If you’ve been here for a while, you know my love for stuffed things runs deep. And just like my Cheese Stuffed Peppers, Air Fryer Acorn Squash, and Cucumber Sushi Boats, this lasagna stuffed mushrooms recipe does not disappoint. The combination of creamy ricotta cheese, hearty beef, and earthy mushrooms is sure to be the talk of your next gathering.
Bake ’em up in the oven or cook them in the air fryer, have a plate of them to yourself or serve them to a crowd, swap or add some ingredients… there aren’t any rules on how to enjoy these bad boys.
It’s a delicious yet easy appetizer that is low-carb and (quite literally) packed with protein, making it a great addition to a heart-healthy diet.
Why You’ll Love It
- A tasty and healthy dish for those on a special diet.
- Can be a side dish, main course, or appetizer.
- The ricotta mixture makes the most delicious, creamy filling.
- A versatile recipe that can be easily adjusted to fit your needs.
Featured Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Ricotta Cheese: I recommend using whole milk ricotta for the richest taste.
- Shredded Cheese: I used a combination of shredded mozzarella and pecorino romano.
- Oregano: The ultimate Italian seasoning for that authentic lasagna flavor.
- Ground Beef: Ground beef tastes so good with the ricotta cheese!
- Veggies: Red onion and garlic are the perfect aromatics for seasoning the ground beef.
- Marinara Sauce: Marinara adds a tomato element necessary for lasagna.
- Brown Mushrooms: Brown mushrooms– also known as cremini mushrooms or baby bella mushrooms– work best, as they have the largest vessel for stuffing.
Substitutions
Ricotta: You’re welcome to swap the whole milk ricotta with lower-fat or vegan ricotta if you’d like.
Shredded Cheese: I find mozzarella to be the best melty cheese for this recipe, but feel free to use your favorite cheese. You can also sub the pecorino for parmesan cheese.
Ground Beef: Swap the ground beef for ground Italian sausage, ground turkey, or ground chicken.
Marinara Sauce: Use whatever marinara sauce you’d like. If you’re low-carb, use a low-sugar pasta sauce.
How to Make Stuffed Mushrooms with Ricotta
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – MAKE RICOTTA FILLING
In a bowl, combine the ricotta cheese, mozzarella, pecorino, 1/2 teaspoon oregano, a pinch of sea salt, and fresh cracked ground pepper. If you like other seasonings, add them. Mix well and set aside.
STEP 2 – COOK VEGGIES
Heat a little olive oil in a pan over medium-high heat. Add the red onion and cook until slightly translucent.
Then add the garlic and cook for about a minute or so more before adding 1/2 to 1 teaspoon dried oregano, cayenne pepper, a few pinches of sea salt, pepper, and any other spices you prefer.
STEP 3 – COOK BEEF
Next, add the ground beef, using a spatula to break the meat apart until it is in small pieces.
Cook this while breaking apart continuously until the beef has turned golden brown and all the liquid has evaporated. This is key. Be patient, it’s worth it!
STEP 4 – ADD MARINARA
Once golden brown, add your low-sugar marinara sauce and cook for a couple of minutes until it reduces slightly. Give it a taste test and adjust as needed.
Pro Tip: This would be an amazing thick bolognese, too!
STEP 5 – PREP MUSHROOMS
Grab your cleaned, DRY, large brown mushrooms. Remove the stems and set them aside to use for other dishes, as we won’t need stems here.
STEP 6 – STUFF ‘EM UP
Now it’s time to stuff up your mushrooms! Add a base filling of the beef mixture inside the DRY mushrooms, add ricotta, then top it with more beef.
Repeat until mushrooms and mixture have run out.
STEP 7 – BAKE
Top your stuffed mushrooms with more freshly grated pecorino and place them on a baking sheet. Bake for 15-20 minutes at 425°F.
Pro Tip: The bake time will vary by oven and the size of your mushrooms.
STEP 8 – GARNISH & SERVE
Remove your stuffed mushrooms with ricotta from the oven and top with more pecorino, fresh basil, and red chili flakes if you’d like to add some heat.
ENJOY!
FAQ
Can I use cottage cheese instead of ricotta?
Of course! Cottage cheese can be substituted for ricotta, though the texture will likely differ slightly.
To get a similar consistency to ricotta, it is recommended that you mix the cottage cheese with an equal amount of cream cheese or sour cream before using it in place of ricotta. This mixture helps to soften the curds and create a smoother end result.
Can I use another kind of mushroom?
You sure can, although I find it best to use large brown mushrooms as they have the biggest vessel for stuffing. Good substitutes include large portobello or shiitake mushrooms.
What to eat with cheesy stuffed mushrooms?
These ricotta-stuffed mushrooms would taste amazing with main dishes like Pistachio Crusted Chicken, Air Fryer Frozen Salmon, or Oven Chuck Roast. It would also pair well with sides like this Thomas Keller Zucchini, Keto Brussels Sprouts, or Mediterranean Cucumber Salad.
Storage
Store any leftover stuffed mushrooms with ricotta in an airtight container in the fridge for 3 to 5 days.
More Recipes You’ll Love
Lasagna Stuffed Mushrooms with Ricotta
This lasagna stuffed mushrooms recipe does not disappoint. The combination of creamy ricotta cheese, hearty beef, and earthy mushrooms is sure to be the talk of your next gathering.
Ingredients
- 2-3 tablespoons ricotta cheese
- 1/3 cup shredded mozzarella cheese
- 1/4 cup shredded pecorino cheese
- 1- 1 1/2 teaspoons oregano
- a few pinches of sea salt
- fresh cracked ground pepper, to taste
- 1 tablespoon olive oil
- 1/3 red onion, finely chopped
- 6 garlic cloves, minced
- 1/2 teaspoon cayenne pepper
- 1 pound ground beef
- 1 cup low-sugar marinara
- large brown mushrooms (about 12-18, depending on size)
- fresh basil, to taste (optional)
- red chili flakes, to taste (optional)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, combine the ricotta cheese, mozzarella, pecorino, 1/2 teaspoon oregano, a pinch of sea salt, and fresh cracked ground pepper. Mix well and set aside.
- Heat olive oil in a pan over medium-high heat. Add the red onion and cook until slightly translucent.
- Add the garlic and cook for about a minute or so more before adding 1/2 to 1 teaspoon dried oregano, cayenne pepper, a few pinches sea salt and pepper.
- Add the ground beef, using a spatula to break it apart until they are in small pieces. Cook this while breaking apart continuously until the beef has turned golden brown and all the liquid has evaporated.
- Add 1 cup of a low sugar marinara/pasta sauce and cook for a couple minutes until it's cooked down. Give it a taste test and adjust as needed.
- Grab some cleaned, DRY, large brown mushrooms, remove stems, and set aside for another recipe or discard. Set the mushrooms on a baking sheet.
- Add a base filling of the beef mixture inside the DRY mushrooms, add a small amount of the ricotta mixture, then top it with more beef. Repeat until mushrooms and mixtures have run out.
- Top mushrooms with more freshly grated pecorino and place in the oven for 15-20 minutes at 425°F. Time varies by oven/size of your mushrooms.
- Remove, top with more pecorino, fresh basil, and red chili flakes if you’d like to add some heat. Enjoy!
Notes
Store any leftover stuffed mushrooms with ricotta in an airtight container in the fridge for 3 to 5 days.
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