bolognai raguval toltott portobello

Portobello mushrooms stuffed with bolognese ragout


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

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.