Stuffed Portobello Mushrooms with Bolognese

Alejandra Cota
Making stuffed portobello mushrooms is a great way to learn how to make bolognese from scratch. These delicious mushrooms are a healthy option, and while you can eat them in soups or salads, the best way is to enjoy them alone, accompanied by a filling like the one we present. Don’t forget not to overcook them to avoid them becoming watery; just follow the steps in this recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 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, poached, chopped
  • 1/2 cups beef broth
  • 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, thinly sliced
  • parsley, for decoration
Preparation
15 mins
45 mins
Low
  • Preheat the oven to 180°C.
  • In a hot skillet, melt the butter and cook the ground meat for 5 minutes or until it changes color. Add the onion, carrot, celery, and cook a few more minutes, giving time for each ingredient.
  • Add the tomato puree, cook for a few minutes, and add the red wine, let it reduce, then add the chopped tomato, beef broth, and season with salt and spices.
  • Lower the heat and cook for 30 minutes until the liquid has practically reduced completely.
  • On a baking tray, place the portobellos, season with olive oil, salt, pepper, and oregano.
  • Fill with the bolognese, top with cheese, and bake for about 10 minutes. Remove and serve with parsley.

Nutritional Information

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