I'll go ahead and say this recipe is a cop out because I'm essentially just taking a recipe I already have on the site and putting it on top of something else, calling it a "new recipe." But you all are smart and would see right through me...so I figured it's best to just call a spade a spade. Joke's gonna be on me when someone replies and says "oh I wouldn't have known the difference!" In that case, I will curse myself for giving you guys too much credit and all faith in human intelligence will be lost.
This bolognese recipe seems to be a huge hit among my readers. Crock pots everywhere are getting a whole lotta love - as I am constantly hearing "your bolognese is in my crock pot again." A) Because it's dank as hell (aka so good I wish my crock pot was big enough that I could take a bath in it) and B) because it's so easy a caveman could do it (hope Geico doesn't sue for copyright infringement).
If the whole "bolognese over spaghetti squash" thing is getting old (which to me seems impossible, I don't think I could ever OD on that dish), go ahead and eat it with something else! Hence...this recipe. If shrooms ain't for you, just dump the bolognese in a soup bowl, call it "italian chili" and go to town with a large spoon.
- 1 batch of my Meaty Bolognese
- 4-6 portabella mushrooms (or mushroom of choice...just needs to be "stuffable")
- Olive oil to drizzle
- Preheat the oven to 375.
- Carve out the cavity in the mushrooms so you can fill them with the bolognese.
- Arrange the mushrooms on an aluminum-lined baking sheet. Drizzle mushrooms with olive oil.
- When the bolognese is cooked and ready, spoon it out in desired amounts into the mushroom cavities.
- Place the mushrooms in the oven for 30 minutes.