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Portobello Mushroom Bolognese Sauce

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"This is a vegetarian option I created for Bolognese sauce - and it could fool the unsuspecting! Serve over pasta with Parmesan cheese. Enjoy!"
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3 h 37 m servings 128 cals
Original recipe yields 4 servings


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  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. Full nutrition

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