Rich and savory portobello mushroom ragu served over creamy cheese polenta — a flavor bomb vegetarian main dish!
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.
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 crazy-good sauce tastes totally indulgent, I have no problem whatsoever tagging this recipe as “healthy” (heh heh).
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.
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
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.
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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Portobello Mushroom Ragu
Serving Size: 1
Amount Per Serving:Calories: 310 Total Fat: 23g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 34mg Sodium: 631mg Carbohydrates: 19g Fiber: 4g Sugar: 6g Protein: 10g
Serving Size: 1
Amount Per Serving:Calories: 180 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 26mg Sodium: 328mg Carbohydrates: 19g Fiber: 1g Sugar: 0g Protein: 6g
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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