New this month
Get the Allrecipes magazine

Portobello Mushroom Bolognese Sauce

 made it  |  0 reviews   |   photos

"This is a vegetarian option I created for Bolognese sauce - and it could fool the unsuspecting! Serve over pasta with Parmesan cheese. Enjoy!"
Added to shopping list. Go to shopping list.


3 h 37 m servings 128 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Pulse onion in a food processor until diced but not mushy. Transfer to a bowl. Repeat with celery and carrot. Pulse portobello mushrooms to the consistency of ground beef.
  2. Coat the bottom of a large pot with oil; heat over low heat. Cook and stir onion in the oil until soft but not browned, about 5 minutes. Stir in celery and carrot; cook until slightly softened, about 5 minutes. Add portobello mushrooms; cook about 1 minute. Season with salt.
  3. Pour wine into the pot. Increase heat to medium-high; stir with a flat wooden spoon until bottom of the pot looks almost dry, 3 to 5 minutes. Add milk and nutmeg. Reduce heat to medium; cook and stir until bottom of the pot is almost dry, 3 to 5 minutes.
  4. Pour tomato juice from the cans into the pot. Pulse tomatoes in the food processor until coarsely chopped; stir into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, 3 to 4 hours. Thin sauce with water if it appears too thick.

Nutrition Facts

Per Serving: 128 calories; 4.1 g fat; 16.5 g carbohydrates; 3 g protein; 1 mg cholesterol; 368 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0