I absolutely love this recipe because it turns my kitchen into a gourmet haven with its rich, savory flavors, and it’s perfect for impressing friends at a dinner party without too much fuss. Plus, who can resist the cozy combo of cheesy, beefy goodness nestled in hearty portobello mushrooms?
I revel in the creation of dishes bursting with flavor. My Beef Ragu Stuffed Mushrooms are a delectable appetizer or main course.
They feature large portobello mushrooms filled with a robust mix of ground beef, crushed tomatoes, and such aromatic spices as oregano and basil. Topped with melted mozzarella and Parmesan, they’re hard to resist.
Ingredients
Portobello Mushrooms:
High in fiber, low in calories, with a flavor that is earthy.
Ground Beef:
Protein is plentiful, rich, and delicious.
Onion:
Imparts sweetness, fiber, and antioxidants.
Garlic:
Improves flavor and enhances anti-inflammatory effects.
Crushed Tomatoes:
Delivers acidity, source of vitamin C.
Red Wine:
Antioxidants derived from resveratrol can provide added depth.
Parmesan Cheese:
Contributes umami flavor and supplies calcium.
Parsley:
An excellent source of vitamins A and C, freshness.
Ingredient Quantities
- 12 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup crushed tomatoes
- 1/4 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 cup shredded mozzarella cheese
Instructions
1. Prepare your oven by setting it to 375°F (190°C). Take a baking sheet and give it a light coating of olive oil.
2. Set the portobello mushrooms stem side up on the baking sheet and brush the tops with 1 tablespoon of olive oil. Place in the oven for 10 minutes, then set aside to cool slightly.
3. In a big pan, warm the last tablespoon of olive oil over medium heat. Toss in the chopped onion and garlic, and sauté for 3-4 minutes until the onion is nearly clear.
4. Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is thoroughly browned. Drain off any excess fat if necessary.
5. Add the crushed tomatoes, red wine (if using), dried oregano, dried basil, salt, black pepper, and red pepper flakes. Let the mixture simmer on low heat for about 15 minutes, allowing the flavors to meld.
6. Take the beef ragu off the heat, and mix in the grated Parmesan cheese and chopped parsley.
7. Spoon the combination of beef and ragu into each roasted mushroom cap, filling it generously.
8. Shredded mozzarella cheese should be generously sprinkled on top of every mushroom that has been stuffed.
9. Place the stuffed mushrooms back in the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
10. Add some parsley around the plate before serving, if you like. But really, you can just set the Beef Ragu Stuffed Mushrooms on the coffee table and dig in, because who’s not going to want to hit the pause button and enjoy the seriously decadent first course that is these Ragu-stuffed mushrooms?
Equipment Needed
1. Oven
2. Baking sheet
3. Pastry brush
4. Large skillet or pan
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Cheese grater
11. Mixing bowl (optional for ingredients preparation)
FAQ
- Can I use another type of mushroom instead of portobello?Certainly, large cremini or baby bella mushrooms can be used, but there is no substitute for portobellos when it comes to actually using a cap of decent size.
- Is there a non-alcoholic substitute for red wine?Substituting beef broth or vegetable broth for the red wine provides a depth of flavor.
- How can I make this dish vegetarian?Substituting is the key to making recipes work for your diet. Try these substitutions for one of our favorite recipes to make it your favorite.
-Replace the ground beef with a meat substitute like plant-based crumbles or lentils, and adjust the seasoning to taste.
- Can I prepare the ragu filling in advance?Certainly, the ragu filling can be prepared a day in advance and kept in the refrigerator. For the best results, reheat the filling before using it to stuff the mushrooms.
- What can I serve with these stuffed mushrooms?These make a great appetizer or can be served with a side salad or crusty bread for a complete meal.
- How should I store leftovers?Keep any uneaten portions in a tightly sealed container in the fridge for up to 3 days. If only restoring moisture is your goal, then the microwave oven will work just fine. But if you want the dish to regain its pre-refrigerated condition, the reheat function of a conventional oven is your best bet.
- Can I freeze stuffed mushrooms?They are not recommended to be frozen in full assembly. Instead, they can be cooked, and the filling can be frozen, then the fresh mushrooms can be stuffed with the ragu filling when ready for the oven.
Substitutions and Variations
Use avocado oil or melted butter instead of olive oil.
When making substitutions for ground beef, use ground turkey or ground chicken for a lighter option.
If you do not have red wine, use beef broth or additional crushed tomatoes.
Substitute Pecorino Romano or Asiago cheese for Parmesan cheese.
Substitute fresh basil for dried, and the dish possesses a more aromatic flavor; one can adjust to personal taste.
Pro Tips
1. Mushroom Prep: Before roasting, consider marinating the mushrooms in a mix of olive oil, balsamic vinegar, and a pinch of salt for 30 minutes. This not only enhances their flavor but also keeps them tender and juicy.
2. Meat Mixture Depth: For an added depth of flavor in the beef mixture, you can include a splash of Worcestershire sauce or even a teaspoon of Dijon mustard when sautéing the onions and garlic.
3. Cheese Layering: For extra cheesiness, add a thin layer of mozzarella inside the mushroom cap before filling it with the beef ragu. This creates a cheesy layer on both the top and bottom.
4. Avoid Soggy Mushrooms: After roasting and before stuffing, gently pat the mushrooms dry with paper towels to absorb any extra moisture that could make them soggy.
5. Herb Infusion: If you have fresh herbs, use them instead of dried. Add fresh basil and oregano at the end of cooking (before stuffing the mushrooms) for a fresher flavor profile.
Beef Ragu Stuffed Mushrooms Recipe
My favorite Beef Ragu Stuffed Mushrooms Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Pastry brush
4. Large skillet or pan
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Cheese grater
11. Mixing bowl (optional for ingredients preparation)
Ingredients:
- 12 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup crushed tomatoes
- 1/4 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 cup shredded mozzarella cheese
Instructions:
1. Prepare your oven by setting it to 375°F (190°C). Take a baking sheet and give it a light coating of olive oil.
2. Set the portobello mushrooms stem side up on the baking sheet and brush the tops with 1 tablespoon of olive oil. Place in the oven for 10 minutes, then set aside to cool slightly.
3. In a big pan, warm the last tablespoon of olive oil over medium heat. Toss in the chopped onion and garlic, and sauté for 3-4 minutes until the onion is nearly clear.
4. Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is thoroughly browned. Drain off any excess fat if necessary.
5. Add the crushed tomatoes, red wine (if using), dried oregano, dried basil, salt, black pepper, and red pepper flakes. Let the mixture simmer on low heat for about 15 minutes, allowing the flavors to meld.
6. Take the beef ragu off the heat, and mix in the grated Parmesan cheese and chopped parsley.
7. Spoon the combination of beef and ragu into each roasted mushroom cap, filling it generously.
8. Shredded mozzarella cheese should be generously sprinkled on top of every mushroom that has been stuffed.
9. Place the stuffed mushrooms back in the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
10. Add some parsley around the plate before serving, if you like. But really, you can just set the Beef Ragu Stuffed Mushrooms on the coffee table and dig in, because who’s not going to want to hit the pause button and enjoy the seriously decadent first course that is these Ragu-stuffed mushrooms?
