Portobello mushrooms stuffed with bolognese ragout

Ingredients:

500 g minced veal or pork
300 g tomato sauce
8 portobello mushrooms
1 large onion
oregano
coarsely grated parmesan
oil, salt and pepper

Preparation:
Chop the onion, fry in a little oil, then add the minced meat. Season with salt and pepper and cook for around 20 minutes. Pour in the tomato sauce, sprinkle with oregano and simmer for a further 10 minutes, then allow to cool.
Remove the stalks from the portobello mushrooms and fill the heads with the ragout.

Sprinkle with grated cheese and bake until golden brown in a preheated oven at 200°C (about 10–15 minutes).

TIP: Save the mushroom stalks to use in a soup or stew.