Bolognese filled Portabello mushrooms

These portabello mushrooms practically jumped into my shopping trolley as I was meandering around the fruit and vegetable aisles in Tesco.  As usual, I had my list and these were definitely not on it!  Somehow, four of them ended up coming home with me.

When everything was unpacked at home, I took a second look at them and wondered what on earth I should do with them.

Having just made a pot of delicious slow cooked Bolognese, I decided that it would make a delicious filling to stuff the mushrooms.

All I did was to place the mushrooms on a baking tray and remove the stalks

I then filled the mushrooms with the Bolognese (the thicker the sauce the better)

I sprinkled over some grated cheese and baked in the oven for 20 minutes until the cheese was golden and bubbling

A lot of juice comes out of the mushrooms during cooking, so make sure to drain this off before serving

The recipe for Bolognese sauce is here