Bolognese Stuffed Mushrooms

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 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


  1. Preheat the oven to 375.
  2. Carve out the cavity in the mushrooms so you can fill them with the bolognese.
  3. Arrange the mushrooms on an aluminum-lined baking sheet. Drizzle mushrooms with olive oil.
  4. When the bolognese is cooked and ready, spoon it out in desired amounts into the mushroom cavities.
  5. Place the mushrooms in the oven for 30 minutes.
  6. EAT!

Servings: 2-4