Lasagna-Stuffed Mushrooms

Lasagna-Stuffed Mushrooms

with Herbed Tomato Sauce and Spinach Salad

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A lot of the time, messing with nature is like trying to improve on perfection – unsuccessful and unnecessary. In this case though, mushroom caps are the perfect base for just a little bit of man-made help. We think you’ll agree this time it’s an acceptable addition!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

4 unit

Portobellini Mushrooms

10 g


113 g

Baby Spinach

1 unit


1 tsp

Dried Oregano

1 box

Tomato Passata

100 g

Ricotta Cheese


1 tbsp


1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

28 g

Parmesan Cheese, shredded


Not included in your delivery




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories404 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate37 g
Sugar23 g
Dietary Fiber8 g
Protein22 g
Cholesterol45 mg
Sodium971 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the portobello caps). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Gently twist the stems off the mushroom caps. Roughly chop the stems. Using a spoon, scrape out the brown 'gills' from inside each cap, and set aside with the stems. Brush the inside and outside of the caps with a generous drizzle of oil. On a baking sheet, arrange the caps top-side down. (They should look like bowls.)


Bake in the centre of the oven until the mushrooms are fork-tender, 8-10 min. (Remove them from the oven sooner if they start to flatten – we want them to retain its bowl-like shape.)


Meanwhile, mince or grate the garlic. Finely chop 3 tbsp spinach. Juice the lemon. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the mushroom stems and gills. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic and oregano. Cook for 1 min.


Add the passata and 1 tsp sugar to the pan. Cook, stirring occasionally, until the sauce is slightly thickened, 12-14 min. Season with salt and pepper. Meanwhile, in a small bowl, combine the ricotta and chopped spinach.


Divide the ricotta and mushroom-tomato sauce between the caps. Sprinkle with the Parmesan. Turn on the oven broiler. Return the mushrooms to the oven. Broil until the cheese is golden-brown, 1-2 min. (TIP: Keep your eye on them so they don't burn!)


In medium bowl, whisk together the honey, mustard, 2 tbsp lemon juice and a drizzle of oil. Season with salt and pepper. Toss in the remaining spinach. Divide the mushrooms and salad between plates.