Bolognese-Stuffed Portobello Mushrooms

Alejandra Cota
Learn how to prepare one of the most classic Italian sauces from scratch with this bolognese-stuffed portobello mushrooms recipe! These delicious and hearty mushrooms are a healthy option that’s great to take family meals up a notch!
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Ingredients
4
Portions
  • 1 tablespoon butter
  • 500 grams ground beef
  • 1/2 cups onion, finely chopped
  • 1/2 cups carrot
  • 1/2 cups celery
  • 1/2 cups tomato purée
  • 1/4 cups red wine
  • 4 tomatoes, blanched, chopped
  • 1/2 cups beef broth
  • some salt
  • 1 teaspoon fresh thyme
  • 1 teaspoon oregano
  • 1/2 teaspoons pepper
  • 5 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 cup Mozzarella cheese, fresh, cut into thin slices
  • some parsley, for garnish
Preparation
15 mins
45 mins
Easy
  • Preheat oven to 356 °F.
  • For the bolognese sauce: In a hot skillet, melt butter and cook ground beef for 5 minutes or until it turns color. Add onion, carrot, and celery. Cook a few more minutes, giving time to each ingredient.
  • Add tomato purée. Cook a few minutes and add red wine. Let reduce, add chopped tomato, and beef broth. Season with salt and spices.
  • Lower the heat and cook for 30 minutes, until liquid has reduced almost completely.
  • On a baking sheet, place portobello mushrooms. Season with olive oil, salt, pepper, and oregano.
  • Stuff portobello mushrooms with bolognese sauce. Cover with cheese and bake for about 10 minutes. Garnish bolognese-stuffed portobello mushrooms with finely chopped parsley.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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