25+ Delicious Easter Vegetarian Entree Recipes to Try This Year

Easter is a time for celebration, and for many, it’s an opportunity to gather around the table with loved ones, enjoying delicious meals that mark the season.

Whether you’re a vegetarian or simply looking to offer a variety of options to your guests, finding the right entrée for your Easter feast can be a bit tricky.

Luckily, there’s a wealth of vegetarian dishes that are both flavorful and satisfying, perfect for this special occasion.

From savory casseroles to light and fresh salads, these 25+ Easter vegetarian entrée recipes are guaranteed to impress.

Each dish brings something unique to the table, whether you’re looking for something hearty and comforting or fresh and vibrant to kick off the spring season.

With these recipes, you can create a memorable Easter meal that everyone will enjoy—meat-eaters and vegetarians alike!

25+ Delicious Easter Vegetarian Entree Recipes to Try This Year

This Easter, celebrate with dishes that reflect the freshness and joy of the season, while catering to all dietary preferences.

The 25+ Easter vegetarian entrée recipes featured in this blog offer a range of delicious and satisfying options, from rich and creamy casseroles to light, colorful salads.

With the right mix of flavors and textures, these recipes will bring a unique touch to your holiday table and ensure that every guest has a memorable meal.

Whether you’re hosting a large family gathering or an intimate dinner, these vegetarian recipes are guaranteed to shine as the centerpiece of your Easter feast.

Embrace the beauty of spring with these delightful plant-based dishes, and enjoy a meal that’s both nourishing and celebratory.

Spring Vegetable Lasagna

This light and creamy spring vegetable lasagna is a perfect dish for Easter gatherings. Layers of fresh spring vegetables like spinach, zucchini, and mushrooms are nestled between delicate pasta sheets and a rich, homemade ricotta filling. It’s a dish that looks elegant, tastes fresh, and offers comfort without being too heavy for the spring season.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free for an alternative)
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 medium zucchini, thinly sliced
• 1 cup mushrooms, sliced
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon chopped fresh basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce (homemade or store-bought)

Instructions:

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Sauté the spinach until wilted, about 2 minutes. Add the zucchini and mushrooms, cooking for another 5 minutes, until softened. Remove from heat and set aside.
3. In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper. Stir until well combined.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer three lasagna noodles, followed by a layer of the ricotta mixture, vegetable mixture, and marinara sauce. Repeat for two more layers.
5. Top the final layer with the remaining marinara sauce and sprinkle with mozzarella cheese. Cover with foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

This Spring Vegetable Lasagna offers a lighter alternative to traditional lasagna while still being rich and comforting. The combination of fresh vegetables and creamy cheese makes it a perfect dish for an Easter brunch or dinner. It’s also versatile and can be adapted with seasonal veggies or different types of cheese.

Lemon Herb Stuffed Portobello Mushrooms

These Lemon Herb Stuffed Portobello Mushrooms are a delightful and savory vegetarian entrée perfect for an Easter celebration. The mushrooms are filled with a flavorful mixture of quinoa, spinach, garlic, and fresh herbs, then baked until tender. The zesty lemon gives the dish a refreshing burst of flavor, while the mushrooms provide a meaty texture without the need for meat.

Ingredients:

• 4 large Portobello mushroom caps
• 1 cup cooked quinoa
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• ½ cup crumbled feta cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Remove the stems from the Portobello mushrooms and scrape out the gills with a spoon.
2. Heat olive oil in a skillet over medium heat. Add the garlic and spinach, cooking until the spinach wilts, about 2-3 minutes.
3. In a large bowl, combine the cooked quinoa, sautéed spinach and garlic, lemon juice, lemon zest, parsley, thyme, and feta. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the quinoa mixture, pressing it down gently. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
6. Garnish with extra fresh parsley and serve immediately.

Lemon Herb Stuffed Portobello Mushrooms are the epitome of fresh, vibrant, and satisfying. They’re a great vegetarian entrée for Easter, offering a balance of flavors that complement the spring season. The mushrooms add a savory, “meaty” base, while the quinoa and herbs bring a light yet filling texture. These mushrooms are not only a healthy option, but they’re also visually impressive, making them an elegant centerpiece for any Easter meal.

Asparagus and Ricotta Tart

This Asparagus and Ricotta Tart is a sophisticated and light entrée that’s perfect for an Easter brunch or dinner. The buttery, flaky crust is filled with a creamy ricotta filling and topped with fresh asparagus spears, making it an elegant and seasonal dish. With just a few ingredients, this tart is both easy to prepare and visually stunning.

Ingredients:

• 1 sheet puff pastry (thawed if frozen)
• 1 cup ricotta cheese
• 1 egg
• ½ teaspoon lemon zest
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste
• 1 bunch fresh asparagus, trimmed
• 1 tablespoon olive oil
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a baking sheet lined with parchment paper.
2. In a bowl, combine ricotta cheese, egg, lemon zest, basil, salt, and pepper. Stir until smooth and well-combined.
3. Spread the ricotta mixture evenly over the puff pastry, leaving a small border around the edges.
4. Arrange the asparagus spears on top of the ricotta mixture. Drizzle the olive oil over the asparagus and sprinkle with Parmesan cheese.
5. Bake for 25-30 minutes, or until the crust is golden and the asparagus is tender.
6. Slice and serve warm.

The Asparagus and Ricotta Tart is a vibrant, flavorful dish that’s perfect for showcasing the fresh produce of spring. The creamy ricotta filling pairs beautifully with the crisp, tender asparagus and the buttery puff pastry creates a light and crispy base. This tart is not only delicious but also visually appealing, making it a great choice for a special Easter meal. Its ease of preparation and light, fresh flavor profile make it a standout vegetarian entrée.

Roasted Vegetable and Chickpea Salad with Tahini Dressing

This Roasted Vegetable and Chickpea Salad with Tahini Dressing is a hearty, healthy, and vibrant dish that’s perfect for an Easter feast. Roasted root vegetables like carrots, sweet potatoes, and beets, combined with crispy chickpeas, create a satisfying base, while the creamy, tangy tahini dressing ties everything together. It’s a nutritious option that is filling without being overly heavy, making it perfect for a springtime celebration.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, peeled and cut into sticks
• 1 beetroot, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups mixed greens (arugula, spinach, or kale)

For the Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 tablespoons water (or more to reach desired consistency)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the sweet potatoes, carrots, and beets with olive oil, cumin, paprika, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
2. Meanwhile, spread the chickpeas in a single layer on another baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until crispy.
3. While the vegetables and chickpeas are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, maple syrup, water, and salt in a bowl. Adjust the water to reach a smooth, pourable consistency.
4. Once the vegetables and chickpeas are done, allow them to cool slightly before assembling the salad. On a large platter or bowl, layer the mixed greens, roasted vegetables, and chickpeas.
5. Drizzle with the tahini dressing and toss gently to combine.

This Roasted Vegetable and Chickpea Salad is not only packed with vibrant colors and flavors but also loaded with nutrients. The crispy chickpeas add texture and protein, while the roasted vegetables offer a hearty, comforting element. The tahini dressing is the perfect creamy accompaniment, providing a balance of richness and tang. This dish is an excellent choice for an Easter entrée, combining wholesome ingredients and a satisfying, yet light, feel.

Stuffed Acorn Squash with Wild Rice and Cranberries

This Stuffed Acorn Squash with Wild Rice and Cranberries is a beautiful, festive vegetarian entrée that will impress your guests. Roasted acorn squash halves are filled with a savory mixture of wild rice, cranberries, onions, and pecans, offering a perfect balance of sweetness and earthiness. It’s a wholesome, nutrient-packed dish that’s as visually stunning as it is flavorful.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup wild rice, cooked
• ½ cup dried cranberries
• 1 small onion, diced
• 1 tablespoon olive oil
• ¼ cup chopped pecans
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes, or until the squash is tender.
2. While the squash is roasting, heat olive oil in a pan over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the cooked wild rice, cranberries, cinnamon, and maple syrup. Stir to combine and cook for another 2 minutes.
3. Stir in the chopped pecans and season with salt and pepper to taste.
4. Once the acorn squash halves are roasted, fill each one with the rice mixture. Return to the oven and bake for an additional 10 minutes to warm through.
5. Garnish with fresh parsley before serving.

This Stuffed Acorn Squash with Wild Rice and Cranberries is the epitome of fall and winter flavors, but it works wonderfully for Easter as well. The roasted squash is naturally sweet, while the wild rice filling adds an earthy, nutty flavor with a touch of tangy sweetness from the cranberries. It’s not only a treat for the taste buds but also an eye-catching dish that will be the star of your Easter table.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a comforting and satisfying vegetarian dish that’s perfect for Easter. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then smothered in marinara sauce and baked until golden and bubbling. This dish is not only delicious but also incredibly easy to prepare, making it an excellent choice for a family meal or gathering.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 ½ cups cooked spinach (or fresh spinach, sautéed and drained)
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 tablespoon fresh basil, chopped
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions. Drain and set aside.
2. In a bowl, combine ricotta, cooked spinach, mozzarella, egg, basil, garlic powder, salt, and pepper. Stir until well combined.
3. Spread 1 cup of marinara sauce on the bottom of a baking dish.
4. Stuff each pasta shell with the ricotta-spinach mixture and arrange them in the baking dish.
5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella if desired.
6. Cover the dish with foil and bake for 25-30 minutes, or until the sauce is bubbly and the shells are heated through. Remove the foil during the last 10 minutes of baking to allow the cheese to brown.

These Spinach and Ricotta Stuffed Shells are a rich and satisfying entrée that is both vegetarian and incredibly delicious. The creamy ricotta mixture pairs perfectly with the earthy spinach, and the marinara sauce adds a tangy contrast. This dish is a great choice for Easter as it’s filling, comforting, and easy to prepare in advance, making it a family-friendly option that everyone will enjoy.

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks offer a fun and elegant twist on the classic eggplant Parmesan. Thin slices of eggplant are breaded, baked until crispy, and layered with marinara sauce, fresh mozzarella, and basil. This version eliminates frying and adds a light, crispy texture that pairs beautifully with the gooey cheese and tangy sauce. It’s a great vegetarian entrée that’s both hearty and light, perfect for an Easter meal.

Ingredients:

• 2 medium eggplants, sliced into ½-inch thick rounds
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cups marinara sauce
• 1 ½ cups fresh mozzarella, sliced
• Fresh basil leaves
• Olive oil spray
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. In a shallow bowl, combine breadcrumbs, oregano, garlic powder, Parmesan, salt, and pepper.
3. Dip each eggplant slice into the beaten egg, then coat in the breadcrumb mixture. Arrange the breaded slices in a single layer on the prepared baking sheet.
4. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until golden and crispy.
5. In a baking dish, spread a layer of marinara sauce on the bottom. Layer 3-4 eggplant slices, followed by a spoonful of sauce, a slice of mozzarella, and a few basil leaves. Repeat the layers to create 3-4 stacks.
6. Bake the stacked eggplants for an additional 10 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving.

These Eggplant Parmesan Stacks are an innovative and delicious take on a classic dish. The crispy breaded eggplant rounds create a satisfying texture, while the fresh mozzarella and marinara sauce provide all the comforting flavors of a traditional Parmesan dish. Perfect for Easter, these stacks can be served as an elegant entrée that will please both vegetarians and meat-eaters alike, making them an ideal addition to any festive meal.

Mediterranean Quinoa Salad with Roasted Vegetables

This Mediterranean Quinoa Salad with Roasted Vegetables is a light yet filling dish that features wholesome quinoa, vibrant roasted veggies, and a zesty lemon-oregano dressing. Packed with protein and fiber, this dish is not only perfect for Easter but also a great option for those seeking a refreshing and nutritious vegetarian entrée. The combination of flavors from the roasted vegetables and tangy dressing makes this salad a showstopper on any holiday table.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium zucchini, sliced
• 1 bell pepper, chopped
• 1 red onion, quartered
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup crumbled feta cheese (optional)
• 1 tablespoon fresh parsley, chopped

For the Dressing:

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread zucchini, bell pepper, onion, and tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat. Roast for 25-30 minutes, or until tender and slightly charred.
2. Meanwhile, cook the quinoa. In a medium saucepan, bring water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
3. In a small bowl, whisk together the olive oil, lemon juice, vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa and roasted vegetables. Pour the dressing over the salad and toss to combine. Add crumbled feta and chopped parsley, and stir gently to incorporate.

This Mediterranean Quinoa Salad with Roasted Vegetables is an ideal dish for Easter, offering a fresh and vibrant option for your holiday meal. The combination of earthy quinoa, roasted vegetables, and the zesty lemon dressing creates a balanced, flavorful dish that’s both light and satisfying. Whether served as a main course or a side, this salad will bring a refreshing, Mediterranean flair to your Easter table, making it a delicious choice for those looking for a healthy and flavorful vegetarian entrée.

Creamy Mushroom and Spinach Risotto

Creamy Mushroom and Spinach Risotto is a rich and comforting vegetarian entrée that brings all the warmth and flavor of spring to your Easter table. Arborio rice is slowly cooked in vegetable broth, creating a creamy texture, while sautéed mushrooms and fresh spinach add depth of flavor. Finished with Parmesan cheese and a touch of lemon zest, this risotto is a comforting and elegant dish that’s perfect for a holiday gathering.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, chopped
• ½ cup dry white wine (optional)
• 1 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
2. Add the mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
3. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
4. If using, add the white wine and stir until absorbed. Then, begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
5. Continue cooking the risotto, adding broth and stirring for about 18-20 minutes until the rice is tender and creamy.
6. Stir in the spinach, Parmesan cheese, and lemon zest. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with additional Parmesan if desired.

This Creamy Mushroom and Spinach Risotto is an indulgent and satisfying vegetarian entrée that’s perfect for an Easter meal. The rich, creamy texture of the risotto, combined with the earthy mushrooms and fresh spinach, makes it a filling yet light dish. The addition of lemon zest provides a refreshing note that balances the richness of the cheese. This risotto is an elegant and comforting choice for your holiday table, sure to please guests looking for a flavorful, vegetarian option.

Roasted Vegetable and Lentil Shepherd’s Pie

This Roasted Vegetable and Lentil Shepherd’s Pie is a wholesome and hearty vegetarian alternative to the traditional meat-based shepherd’s pie. The base is made from a savory blend of roasted vegetables, lentils, and rich tomato sauce, topped with a creamy mashed potato layer. It’s a comforting and satisfying entrée, perfect for Easter celebrations, combining the earthiness of lentils and vegetables with the richness of mashed potatoes. The flavors are hearty, the texture is comforting, and it’s a dish that everyone will enjoy.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 cup peas (frozen or fresh)
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups vegetable broth
• 2 tablespoons soy sauce or tamari (for depth of flavor)
• Salt and pepper to taste
• 2 tablespoons butter (or vegan butter for a dairy-free version)
• ¼ cup milk (or plant-based milk)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Boil the sweet potato cubes in salted water until tender, about 10-12 minutes. Drain and mash with butter and milk until smooth. Set aside.
3. In a large pan, heat olive oil over medium heat. Add the onions, carrots, zucchini, and garlic. Sauté for 5-7 minutes until softened.
4. Add the tomato paste, thyme, rosemary, and soy sauce, stirring to coat the vegetables. Add the lentils and vegetable broth, bring to a simmer, and cook for 20-25 minutes, until the lentils are tender and most of the liquid has absorbed.
5. Stir in the peas and season with salt and pepper. Remove from heat.
6. Spread the lentil and vegetable mixture into a greased 9×9-inch baking dish. Top with the mashed sweet potatoes, spreading evenly over the vegetables.
7. Bake for 20-25 minutes, or until the top is lightly golden and the edges are bubbling.

This Roasted Vegetable and Lentil Shepherd’s Pie is a perfect vegetarian entrée for Easter, offering all the flavors of a classic comfort food dish without the meat. The combination of roasted vegetables, hearty lentils, and creamy mashed potatoes makes this pie filling and satisfying. The addition of thyme, rosemary, and soy sauce provides a savory depth of flavor, while the sweet potato topping adds a unique twist. It’s a great choice for those seeking a wholesome, plant-based meal that everyone can enjoy.

Stuffed Acorn Squash with Quinoa and Cranberry

Stuffed Acorn Squash with Quinoa and Cranberry is a beautifully vibrant vegetarian entrée that’s as delicious as it is visually appealing. Roasted acorn squash halves are filled with a savory quinoa and cranberry stuffing, combining the nutty flavor of quinoa with the sweetness of dried cranberries and the richness of toasted pecans. Topped with fresh herbs and a drizzle of maple syrup, this dish makes for an impressive and festive addition to any Easter table. It’s full of flavor, texture, and nutrients, offering a well-rounded and filling main course.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• ½ cup dried cranberries
• ½ cup toasted pecans, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1 tablespoon maple syrup (optional)
• Salt and pepper to taste
• Fresh parsley or sage for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
2. While the squash is roasting, bring vegetable broth or water to a boil in a saucepan. Add quinoa, reduce heat to low, and cover. Simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 5-7 minutes, until softened.
4. Add the cooked quinoa, cranberries, pecans, cinnamon, thyme, and maple syrup (if using) to the skillet. Stir to combine and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
5. Once the acorn squash is roasted, fill the center of each half with the quinoa mixture. Return to the oven for 10 minutes to heat through.
6. Garnish with fresh parsley or sage before serving.

Stuffed Acorn Squash with Quinoa and Cranberry is a stunning and flavorful vegetarian dish that will be the star of your Easter spread. The sweet, roasted squash pairs perfectly with the savory, nutty quinoa and the burst of sweetness from the cranberries. The addition of toasted pecans adds a lovely crunch, while the drizzle of maple syrup ties the flavors together. This dish is not only visually impressive but also nourishing, making it a perfect, festive choice for Easter.

Spinach and Ricotta Stuffed Portobello Mushrooms

Spinach and Ricotta Stuffed Portobello Mushrooms are an elegant and indulgent vegetarian entrée that brings together rich, creamy ricotta cheese with fresh spinach and savory seasonings, all nestled inside large, meaty Portobello mushroom caps. The mushrooms add depth and a satisfying umami flavor, while the filling provides a creamy, cheesy contrast. These stuffed mushrooms are easy to prepare and make for a showstopping dish for Easter, combining the flavors of spring vegetables with the richness of cheese.

Ingredients:

• 4 large Portobello mushroom caps, stems removed and cleaned
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ¼ teaspoon nutmeg
• 1 teaspoon dried oregano
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps, gill-side up, on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add garlic and spinach, sautéing until the spinach wilts, about 3-4 minutes.
3. In a bowl, combine the sautéed spinach, ricotta cheese, Parmesan, nutmeg, oregano, salt, and pepper. Mix until well combined.
4. Spoon the ricotta and spinach mixture into each mushroom cap, pressing down gently to pack the filling.
5. Bake the stuffed mushrooms for 20-25 minutes, until the mushrooms are tender and the filling is slightly golden.
6. Garnish with fresh parsley before serving.

These Spinach and Ricotta Stuffed Portobello Mushrooms are a deliciously satisfying vegetarian entrée that brings together the flavors of fresh spinach, creamy ricotta, and umami-rich mushrooms. The mushrooms act as a perfect vessel for the savory filling, creating a delightful contrast in textures. With their elegant presentation and rich flavor profile, these stuffed mushrooms are a perfect choice for an Easter meal, offering both indulgence and freshness in every bite.

Asparagus and Parmesan Risotto

Asparagus and Parmesan Risotto is a luxurious and creamy vegetarian entrée that brings together the rich texture of Arborio rice and the fresh, bright flavor of spring asparagus. The combination of sautéed asparagus, Parmesan cheese, and a delicate, creamy risotto base creates a perfect balance of savory and fresh flavors. This dish is comforting yet sophisticated enough to serve at an Easter gathering, making it a go-to vegetarian option for those seeking a warm, satisfying meal with a touch of elegance.

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
2. Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 20-25 minutes until the rice is tender and creamy.
5. In the final 5 minutes of cooking, add the asparagus pieces and cook until they are tender but still bright green.
6. Once the rice is fully cooked, stir in the butter and grated Parmesan cheese until the risotto is creamy and well-combined. Season with salt and pepper to taste.
7. Garnish with fresh parsley and extra Parmesan, and serve immediately.

Asparagus and Parmesan Risotto is the epitome of comfort and elegance, making it an ideal vegetarian dish for Easter. The creamy, velvety texture of the risotto pairs beautifully with the fresh, slightly sweet flavor of asparagus. The Parmesan cheese adds richness and depth, while the gradual cooking process ensures that each grain of rice is infused with flavor. This dish is both indulgent and light, offering a satisfying meal that’s perfect for spring celebrations.

Vegetarian Lasagna with Spinach and Mushrooms

Vegetarian Lasagna with Spinach and Mushrooms is a hearty and flavorful twist on the classic Italian lasagna. Layers of lasagna noodles are filled with a savory mixture of sautéed mushrooms, fresh spinach, and ricotta cheese, all covered in a rich marinara sauce and topped with melted mozzarella. This dish is perfect for Easter, offering a delicious vegetarian alternative that’s both filling and comforting. The layers of vegetables, cheese, and pasta create a satisfying entrée that everyone can enjoy.

Ingredients:

• 12 lasagna noodles, cooked and drained
• 2 cups ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 cups fresh spinach
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
3. Add the sliced mushrooms and cook for an additional 5-7 minutes until they release their moisture and become tender.
4. Add the spinach to the skillet and cook until wilted. Season with basil, oregano, salt, and pepper. Remove from heat and let the mixture cool slightly.
5. In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Stir in the mushroom and spinach mixture.
6. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place 4 lasagna noodles on top of the sauce.
7. Add half of the ricotta and vegetable mixture on top of the noodles, followed by another layer of sauce and noodles. Repeat the layering process with the remaining ingredients, finishing with a final layer of sauce and mozzarella cheese.
8. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing and serving.

Vegetarian Lasagna with Spinach and Mushrooms is a crowd-pleasing dish that offers all the richness of traditional lasagna, with a fresh and healthy twist. The earthy flavor of the mushrooms pairs perfectly with the creamy ricotta and spinach, creating a balanced and satisfying meal. The marinara sauce and gooey mozzarella cheese tie everything together, making each bite comforting and delicious. This is a wonderful choice for Easter, as it can be prepared ahead of time and enjoyed by both vegetarians and meat-lovers alike.

Mediterranean Quinoa Salad with Roasted Vegetables

This Mediterranean Quinoa Salad with Roasted Vegetables is a light yet filling vegetarian entrée that’s bursting with flavor and nutrients. A base of fluffy quinoa is combined with a mix of roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes, and topped with a tangy lemon-oregano dressing. The salad is completed with crumbled feta cheese and fresh herbs, making it the perfect addition to your Easter spread. It’s colorful, healthy, and incredibly refreshing, making it a great option for those looking for a lighter, plant-based dish.

Ingredients:

• 1 cup quinoa, rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced bell pepper, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
2. While the vegetables roast, cook the quinoa according to package instructions. Fluff with a fork and set aside to cool.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to make the dressing.
4. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, crumbled feta, and fresh herbs.
5. Pour the dressing over the salad and toss to combine. Adjust the seasoning with additional salt, pepper, or lemon juice as desired.
6. Serve chilled or at room temperature.

This Mediterranean Quinoa Salad with Roasted Vegetables is a vibrant and healthy dish that’s perfect for a light Easter entrée. The roasted vegetables add depth and sweetness, while the quinoa provides a satisfying base. The tangy lemon-oregano dressing and the creaminess of the feta cheese elevate the flavors, making this salad a refreshing yet hearty choice. It’s also a great make-ahead dish, so you can prepare it in advance and serve it alongside other Easter fare for a balanced, vegetarian option.

Note: More recipes are coming soon!