We mention this quite often in blog posts but we’ll say it again… our favorite recipes tend to be the ones where we look around, find some things that need to be used up, and create something we think you’ll enjoy. Not all of them make the blog. Some are less exciting and just make a nice meal that avoids waste. These Ragu Stuffed Portabello Mushrooms are the real deal, y’all. This has all the goodness and you won’t even miss the pasta!
If you love mushrooms make sure to walk past that section in the produce aisles. They are more perishable than some other produce items and you can often find them discounted as the stores seek to move them rather than let them go unsold. We haven’t paid full price for mushrooms at anytime in recent memory. That’s a pro shopping tip right there. We typically shop that way, buy what the store wants to give us and then figure it out later on. Next thing you know we’re bringing the readers a delicious meal.
These Ragu Stuffed Portabello Mushrooms take a little bit of work and multitasking but the overall complexity is relatively low. That means even a relatively novice cook should be able to get this done. Let’s get to it.
Preparation: Ragu Stuffed Portabello Mushrooms
There is a little bit more prep here than some recipes but it’s important in building the flavor of the sauce and creating a delicious outcome. Prepping out front is always recommended.
Start the Sauce
Once prepped, you’ll want to start the sauce. Heat a pan with olive oil on medium heat. Saute the celery, carrots, and onions for 6 – 8 minutes, stirring occasionally, and until beginning to soften. Then, mix in the diced mushroom stems and cook for another 3 – 4 minutes, again stirring occasionally. Next, add the garlic and cook for another 1 – 2 minutes.
Mix in the ground beef, breaking up with the sides of a wooden spoon, and cook for 5 – 7 minutes, or until browned.
Add the tomatoes, tomato paste, and tomato sauce. Mix well and add the herbs. Break up the tomatoes with the side of a wooden spoon as they cook. Stir occasionally for 5 – 7 minutes.
Turn the heat to low, cover and simmer for 20 minutes.
Cook the Mushrooms
While the sauce is on you’ll want to preheat the oven to 425 degrees F. One quick note, the amount of sauce will easily fill twice the amount of mushrooms listed in the recipe. For us, we froze the remaining sauce for later use. If you have a larger family or more mushrooms on hand feel free to use them all!
While the sauce is simmering, brush the mushroom caps with olive oil. Grease or oil a casserole dish and place the mushrooms in the pan or dish.
Cook the mushrooms for 10 – 12 minutes, remove from the oven and spoon out any excess liquid the mushrooms have released.
Finish the Sauce
Let’s get back to that ragu filling. Uncover the pan, give the sauce a good stir, and simmer for an additional 20 minutes, stirring occasionally. The sauce should thicken to the right consistency.
While the sauce is simmering, reduce the oven temperature to 350 degrees F. It’s time to finish the dish!
Stuff the Mushrooms and Finish the Dish
Fill each mushroom with sauce about as high as you can pile it up without overflowing the caps and then top the mushrooms with cheese.
Place in the oven for approximately 10 minutes, or until cheese is fully melted. Remove from the oven and top with any leftover basil or parsley. Let cool 4 – 5 minutes and serve.
This is knife and fork stuff right here. We mean that so affectionately. We expect these will be a hit in your home the same way they were in ours! Buon appetito!
Equipment: Ragu Stuffed Portabello Mushrooms
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Quality cookware can be the difference between a good dish and a great dish. Besides, most quality cookware can last a lifetime if cared for properly. It really is a solid investment. For our Ragu Stuffed Portabello Mushrooms we used two key pieces of cookware – a Le Creuset Casserole Dish and an All-Clad Saute Pan. Two fabulous pieces of cookware. If you’re in the market, give either or both of these a look (affiliate links):
If you liked that, try this…
- Middle Eastern Lamb Stuffed Eggplant
- Indian Lamb Stuffed Portabello Mushrooms
- Homemade Pomodoro Sauce
- Easy Homemade Vodka Sauce
- Zucchini Lasagna
- Rigatoni San Giorgio
- Eggplant Lasagna
- Fettuccini Bolognese
- Lamb and Turnip Ragu
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Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Ragu Stuffed Portobello Mushrooms
Equipment
- Saute Pan
- Casserole Dish/Pan
Ingredients
The Sauce or Filling
- 2 – 3 tbsp. Extra Virgin Olive Oil
- 2 Medium/Large Celery Stalks, diced fine
- 2 Medium/Large Carrots, diced fine
- ½ Medium/Large Sweet or Yellow Onion, diced
- 2 – 3 cloves Garlic, diced or minced
- 1 lb. Lean Ground Beef
- 28 oz. San Marzano Tomatoes 1 large can
- 2 tbsp. Tomato Paste
- 15 oz. Tomato Sauce 1 small can
- 2 tbsp. Fresh Basil, torn
- 1 tbsp. Fresh Parsley, chopped fine
- 1 tbsp. Dried Oregano
- Salt, to taste
The Mushrooms
- 4 Portabello Mushrooms, gills and stems removed Reserve stems and chop (they get added back into the sauce)
- Extra Virgin Olive Oil For brushing the mushroom caps prior to oven
- Salt and Pepper, to taste
- 6 oz. Low Moisture Mozzarella Cheese, freshly shredded
Instructions
Start the Sauce
- Heat a pan with olive oil on medium heat. Saute the celery, carrots, and onions for 6 – 8 minutes, stirring occasionally, and until beginning to soften. Mix in the diced mushroom stems and cook for another 3 – 4 minutes, again stirring occasionally. Add the garlic and cook for another 1 – 2 minutes.
- Mix in the ground beef, breaking up with the sides of a wooden spoon, and cook for 5 – 7 minutes, or until browned.
- Add the tomatoes, tomato paste, and tomato sauce. Mix well and add the herbs. Break up the tomatoes with the side of a wooden spoon as they cook. Stir occasionally for 5 – 7 minutes.
- Turn the heat to low, cover and simmer for 20 minutes.
Cook the Mushrooms
- Preheat the oven to 425°F.
- While the sauce is simmering, brush the mushroom caps with olive oil. Grease or oil a casserole dish and place the mushrooms.
- Cook for 10 – 12 minutes. Remove from oven. Spoon out any excess liquid the mushrooms have released.
Finish the Sauce
- Uncover the sauce and give it a good stir. Simmer uncovered for an additional 20 minutes, stirring occasionally. Sauce will thicken.
Stuff the Mushrooms and Finish the Dish
- Reduce the oven temperature to 350℉
- Fill each mushroom with sauce about as high as you can pile it up without overflowing the caps (likely will have leftover sauce, see notes below). Top the mushrooms with cheese.
- Place in the oven for 10 minutes, until cheese is fully melted. Remove from oven and top with any leftover basil or parsley. Let cool 4 – 5 minutes and serve.
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