Bolognese Stuffed Mushrooms
DescriptionStuffed mushrooms are a popular appetizer or side dish made with mushrooms filled with a variety of ingredients. Here's our favorite variation, and the best way to use leftover pasta sauce!
Preheat your oven to 400F/200C.
- Gently wipe the mushrooms clean with a damp paper towel or a soft brush. Remove the stems from the mushrooms.
Take each mushroom cap and stuff it generously with the Bolognese sauce, pressing it down gently to pack it in. If desired, sprinkle a little shredded mozzarella cheese on top of each stuffed mushroom for a cheesy finish.
Bake the bolognese mushrooms in the preheated oven for about 15 minutes, or until golden.
Serve your stuffed mushrooms as an appetizer or side dish. They're best enjoyed warm!
- Opt for large and firm mushroom caps, such as white button mushrooms or cremini mushrooms. These varieties hold up well to stuffing and baking.
- Use a damp paper towel or a soft brush to gently clean the mushroom caps. Avoid soaking them in water, as mushrooms are porous and can become waterlogged, affecting their texture.
- Carefully twist or wiggle the stems to remove them from the mushroom caps without damaging the caps.
- Prepare a rich and savory Bolognese sauce with ground meat (such as beef or a mixture of beef and pork), onions, garlic, tomatoes, and Italian herbs like oregano and basil. Season it well with salt and pepper.
- Fill each mushroom cap generously with the Bolognese mixture, but avoid overfilling to the point where it's spilling over the sides. This ensures that the mushrooms cook evenly.
- If you enjoy cheese, consider topping each stuffed mushroom with grated Parmesan, mozzarella, or a blend of Italian cheeses for extra flavor and a golden, cheesy finish.
- Garnish the stuffed mushrooms with fresh basil, parsley, or additional grated Parmesan cheese before serving. They are best enjoyed while hot.
- Feel free to customize the Bolognese filling with your favorite ingredients, such as red pepper flakes for heat or chopped fresh herbs for added freshness.
Frequently Asked Questions
Large and firm mushroom caps, such as white button mushrooms or cremini mushrooms, work well for Bolognese stuffed mushrooms. They hold the filling nicely and offer a pleasant texture when baked.
Yes, you can use different types of ground meat or a mixture of meats for the Bolognese filling. Common choices include beef, pork, or a combination of both. You can also use ground turkey or chicken for a lighter option.
You do not need to precook the mushroom caps before stuffing them. They will cook and soften as they bake with the Bolognese filling.
Yes, you can prepare the Bolognese filling and clean the mushrooms in advance. However, it's best to stuff and bake the mushrooms just before serving to ensure they are fresh and hot.
The serving size depends on whether you're serving them as an appetizer or a main course, and the size of your mushrooms. As an appetizer, you can plan for 2-3 stuffed mushrooms per person. If serving as a main course, you might aim for 4-5 mushrooms per serving.
It's not recommended to freeze stuffed mushrooms, as the texture of the mushrooms may change when thawed. They are best enjoyed fresh from the oven.