Bolognese stuffed mushroom

When you have leftover bolognese sauce, don’t throw it away - use it for stuffing vegetables squash, bell pepper, courgette, mushroom and so on. These Bolognese stuffed mushroom is super easy to make, ready in just 10 minutes! Serve it with a crispy green salad. You can cook this this in an air fryer - it will take 10-15 minutes.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

4 large Portobello mushrooms
Approx. 1 cup of leftover Bolognese sauce can be plant-basede
½ cup black olives
1 mozzarella ball

Method

Preheat the oven to 180°C or set it to grill.
Remove the stems from the mushrooms, then cut these into tiny bits.
Cut the olives into small pieces too.
Mix the leftover Bolognese sauce with the mushroom and olive pieces - you should get a thick filling.
Fill the mushrooms with the filling, then put them on a lightly oiled baking tray.
Cut the mozzarella into thin slices and put one slice on top of each mushrooms.
Put the tray in the oven and bake/grill the mushrooms for 10-12 minutes, until the cheese is golden and starts melting.
Serve warm.