These Lasagna Stuffed Mushrooms are a perfect party appetizer or finger food recipe for entertaining!
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Stuffed mushroom recipes are a great option for parties. They hold some elegance while being incredibly simple to make. Lasagna Stuffed Mushrooms are vegetarian, keto, low carb, and gluten free, which makes them perfect to feed a crowd. You can use any marinara sauce, homemade or jarred, that you like. I always love to use homemade sauce when I can like this Simple Marinara Sauce.
I love that these stuffed mushrooms are bite sized! I brought them to a football watch party and they were a hit. Even people that are not a big fan of mushrooms love the strong Italian flavors. And of course, using unique flavors that you do not normally see in a stuffed mushroom make them exciting. So many stuffed mushrooms are full of breadcrumbs or seafood, so I like to make different variations! Finding new ways to use classic flavors is a great way to make appetizers and entertaining exciting. Find our stuffed mushroom recipes here!
To make Lasagna Stuffed Mushrooms, prepare the mushrooms by cleaning them and removing stems. Then layer the insides of the caps with marinara sauce and ricotta cheese. First some sauce, then ricotta, then more sauce. Sprinkle some shredded mozzarella and Parmesan cheeses on top with a little dried oregano.
Bake for approximately 10 minutes and they are ready! You can easily make large batches by preparing them in advance by filling the caps, and then bake them off when you are ready to serve them. Bake a little longer for softer mushrooms, but they become a little more difficult to eat by hand.
Ingredients
- 18 mushrooms (crimini or white button) (approximately 1.5-2 inches wide)
- 1/3 cup marinara sauce
- 1/3 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 Tablespoons freshly grated Parmesan cheese
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 350F.
- Prepare the mushrooms by wiping off the caps and removing all of the stems.
- Line the mushrooms up in a baking dish, cap side down. Scoop approximately 1/2 teaspoon of marinara sauce into the bottom of each cap. You may need a little more or less depending on how large they are. Use just enough to cover most of the bottom of the hole.
- Scoop 1 teaspoon of ricotta cheese into each mushroom cap. Gently push it down to fill the hole. It should be just below level with the top of the mushroom.
- Scoop another 1/2 teaspoon of marinara on top of the ricotta. It is okay if it bulges up above the top of the cap.
- Sprinkle each mushroom with the mozzarella cheese and Parmesan cheese. Then sprinkle with dried oregano.
- Bake the mushrooms for 10-15 minutes until the mushrooms are tender. Bake longer if you want softer mushrooms, however they will become more difficult to eat by hand. If desired, top each mushroom with a thin slice of jalapeno for garnish. Serve immediately.
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