Pan-Seared Portobello Mushrooms with vegan bolognese

Pan-Seared Portobello Mushrooms with vegan bolognese
  • 15

    min prep time
  • 10

    min cook time
  • 4-6



  • 15 ml (1 tbsp) garlic, finely chopped
  • 30 ml (2 tbsp) Italian parsley, finely chopped
  • 125 ml (½ cup) extra virgin olive oil
  • 2.5 ml (½ tsp) salt
  • 5 ml (1 tsp) lemon juice
  • 2.5 ml (½ tsp) chili flakes
Plant-Based toppings
  • 375 ml (1 ½ cups) walnuts
  • 2.5 ml (½ tsp) white miso
  • 5 ml (1 tsp) nutritional yeast
  • 5 ml (1 tsp) salt
  • 15 ml (1 tbsp) extra virgin olive oil



  1. In a small bowl, prepare the marinade by combining garlic, parsley, extra virgin olive oil, salt, lemon juice and chili flakes.
  2. Pour several tablespoons of the marinade on top of the mushrooms on both sides. Reserve some of the marinade to use during cooking.
  3. In a frying pan over medium-high heat, cook the mushrooms by searing them on both sides until they are soft and tender. Pour the remaining marinade over the mushrooms 1–2 minutes before they are cooked.
  4. In a pot, heat half a jar of Stefano vegan sausage & mushrooms sauce over medium heat until it simmers. 
  5. Meanwhile, in a food processor, combine all of the plant-based topping ingredients. Pulse until the entire mixture is fully combined and uniform in texture. This mixture can be stored in an airtight container and refrigerated for up to 2 weeks.
  6. To serve individual portions, spoon several tablespoons of Stefano vegan sausage & mushrooms on a plate, arrange slices of portobello mushrooms on top of the sauce in a fan and sprinkle with plant-based topping.


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