Gluten Free | Mediterranean Diet | Vegetables | Vegetarian and Vegan

Easy Mushroom Ragu with Parmesan Polenta

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Rich and savory portobello mushroom ragu served over creamy cheese polenta — a flavor bomb vegetarian main dish!

Savory Mushroom Ragu with Parmesan Polenta

Are you’re craving polenta for dinner?

How about the heartiness of a rich-tasting, meaty ragu, only it’s completely vegetarian?

You’re going to love this portobello mushroom ragu, a sauce that tastes complex and slow-cooked, but that actually comes together in just under an hour.

Savory Mushroom Ragu with Parmesan Polenta

It makes a fantastic one-bowl meal served over creamy Parmesan polenta.

I’ve included the recipe for my go-to perfect creamy polenta, an essential recipe for foolproof buttery soft polenta.

Although the combo of cheesy polenta and this super-tasty sauce feels totally indulgent, I have no problem whatsoever tagging this recipe as “healthy” (heh heh).

A skillet with dark red portobello mushroom ragu and a wooden spoon.

After all, polenta is a gluten-free whole grain, and the robust, chunky sauce is vegetarian, full of fiber and mineral-rich portobellos.

Although a traditional Italian-style ragu is a slow-cooked sauce based on meat (beef and/or pork), this mushroom sauce is just as rib-sticking and satisfying, only it’s completely meatless.

I’m always amazed when I make this — the flavors are so savory it’s hard to stop eating it.

It’s definitely one of those portobello mushroom recipes that’s a total keeper.

What you need to make Easy Mushroom Ragu with Parmesan Polenta

One reason this dish tastes so delicious is that it includes ingredients that happen to be full of umami, a word that basically translates from Japanese to mean “yummy”:

This same mushroom ragu is amazing on pasta too — we love it with Pappardelle Pasta with Mushroom Ragu

Savory Mushroom Ragu with Parmesan Polenta in a gray bowl

How to prepare portobello mushrooms:

  • Choose mushrooms with firm, unbroken caps.
  • Look for unbroken gills that are light brown in color. If the gills are moist or turning black, use a spoon to scrape them out and discard.
  • Gently wipe the mushrooms with a damp towel if they seem dirty, but don’t soak them in water or they’ll get soggy.
  • Slice into thick slices or chunks about 1-inch for the best chunky sauce.
Easy Mushroom Ragu with Parmesan Polenta

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Savory Mushroom Ragu with Parmesan Polenta

Easy Mushroom Ragu with Parmesan Polenta

Familystyle Food
Easy polenta for dinner recipe for a rich and savory portobello mushroom ragu spooned over creamy cheese polenta — a flavor bomb vegetarian main dish!
Print Pin
4.58 from 76 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Vegetables
Cuisine Vegetarian
Servings 4 servings


Portobello Mushroom Ragu
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 shallots, halved lengthwise and thinly sliced
  • Kosher salt
  • 1 pound (500 g) portobello mushrooms caps, sliced into 1-inch chunks
  • 1 garlic clove, thinly sliced
  • 2 teaspoons finely chopped fresh rosemary or thyme
  • 1/2 teaspoon red chili flakes
  • 3 tablespoons (45 g) tomato paste
  • 1 teaspoon balsamic vinegar
  • 1/3-1/2 cup (75-125 ml) vegetable stock or water
  • 2 tablespoons (30 g) unsalted butter
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • Parmesan Polenta, Recipe Follows


  • Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
  • Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
  • Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
  • Serve the ragu over Parmesan Polenta with grated Parmesan.


Serving: 1g | Calories: 240kcal | Carbohydrates: 10g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 391mg | Potassium: 588mg | Fiber: 2g | Sugar: 6g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!
Creamy Polenta with Parmesan Cheese

Creamy Polenta with Parmesan Cheese Recipe

Familystyle Food
A fantastic cheesy polenta recipe, a basic comfort food with cornmeal that has perfectly creamy texture.
Print Pin
4.58 from 87 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Whole Grains
Cuisine Italian
Servings 6 servings



  • 4 cups (1 l) water
  • 1 cup (250 ml) milk
  • Kosher salt
  • 1 cup (160 g) coarse or medium-grind cornmeal
  • 3 tablespoons (45 g) butter
  • 1/2 cup (50 g) grated Parmesan cheese


  • Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
  • Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
  • When it's done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.
  • Serve warm, sprinkled with additional cheese if desired.


  • To make polenta cakes, pour the freshly made hot polenta into a baking dish or sheet pan. Spread the top evenly, cool and refrigerate until firm. Slice or cut into portions with a cookie/biscuit cutter. Pan-fry in a cast iron or non stick pan with a little olive oil until brown on both sides.
  • Use stock or broth in place of some of the water for richer flavor. Milk adds a somewhat creamier texture, but it can be substituted with your choice of water, stock or unsweetened plant-based milk if you prefer.


Serving: 1g | Calories: 180kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 328mg | Fiber: 1g
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!


  1. 5 stars
    I’ve made this several times now, and it’s quickly become a favorite! Because of where I live I can’t always get portabella, but baby bella, cremini , and even white button have all worked well for me. Thank you for a reliable and quick meal that tastes gourmet!

  2. 5 stars
    This was super. I used white mushrooms and a roll of polenta from Trader Joe’s. Even with the shortcuts, it was excellent. I will make this again.

  3. I added a little marsala wine at the end and let it cook down and it was delicious. My husband never liked polenta until tonight!

  4. 5 stars
    This is SO GOOD! Next time I think I will double the sauce. The flavors are intensely delicious! This is a definite keeper.

  5. a quick google search would have saved you the embarrassment of saying umami “basically translates” to yummy. The Japanese word for yummy is “oishi” where umami is a reference to the sixth flavor profile of savory. Do research before sounding like an appropriating fool

  6. I am going to make this for a group of 6 and I’m wondering what the portion size is for the polenta and the ragu ( I will double the ragu recipe). Thanks. It looks delicious!

    1. Hi Gloria – The polenta can serve 4-6, depending on how you’re planning your menu and the appetites of your guests. I think if you also have salad, maybe bread, etc. you don’t need to make a double batch of it. Good call on doubling the sauce though!

  7. How much will I ruin the flavor if I used baby bellas? I have some from a recipe I was going to make until plans changed last minute!

  8. Incredibly savory and so flavorful!! Will definitely add this to the rotation! Only comment is on the polenta. The recipe made way more than I anticipated but tasted fantastic! My husband and I scraped as much as we could off the bowls.

    1. My daughter sent this to me last week. Perfect fall dish, and the flavors where perfect! I added more garlic, because! Such a good comfort meal. Thank you!

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