If you’re craving a hearty, comforting meal, this Baked Portobello Ragu or Stroganoff over Pasta is the perfect dish.
Meaty portobello mushrooms are baked and simmered in a rich, creamy sauce, then served over pasta for a satisfying vegetarian dinner that feels indulgent and cozy.
This recipe became a favorite in our home because it combines the depth of a classic ragu or stroganoff with the earthiness of portobello mushrooms. It’s elegant enough for a special occasion but easy enough for a weeknight meal.
Why You’ll Love This Recipe
This Baked Portobello Ragu or Stroganoff over Pasta is rich, savory, and deeply satisfying.
The roasted mushrooms give the sauce a meaty texture and umami flavor, while the creamy sauce and pasta make it the ultimate comfort food.
It’s versatile—you can serve it as a vegetarian ragu with tomatoes or as a creamy stroganoff with sour cream. Either way, it’s hearty, flavorful, and perfect for family dinners or meal prep.
What You’ll Need
- 4 large portobello mushroom caps, chopped
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup sour cream (or Greek yogurt)
- ½ cup heavy cream or milk
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce (or soy sauce for vegetarian)
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 oz pasta (egg noodles, fettuccine, or penne)
- Fresh parsley and Parmesan cheese (for garnish)
Pro Tips
- Roast mushrooms first to deepen their flavor and reduce excess moisture.
- Slice mushrooms thickly for a meatier texture.
- Cook pasta al dente so it holds up when combined with the sauce.
- Add broth gradually to create a silky sauce without thinning it too much.
- Taste before serving—add salt, pepper, or extra mustard for balance.
Tools You’ll Need
- Baking sheet
- Large skillet or sauté pan
- Wooden spoon
- Large pot for pasta
- Strainer
Substitutions and Variations
- Vegan version: Use dairy‑free sour cream and plant‑based milk.
- Tomato‑based ragu: Add 1 cup crushed tomatoes instead of cream for a lighter sauce.
- Protein boost: Stir in cooked lentils or white beans for extra protein.
- Herb swap: Add thyme or rosemary for an aromatic twist.
Make‑Ahead Tips
- Roast the mushrooms up to 2 days in advance and store in the fridge.
- The sauce can be prepared a day ahead; reheat and add pasta just before serving.
- Cooked pasta can be stored separately with a drizzle of olive oil to prevent sticking.
How to Make Baked Portobello Ragu or Stroganoff over Pasta
1. Roast the Mushrooms
Preheat oven to 400°F (200°C). Toss chopped portobellos with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until browned.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
3. Make the Sauce
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
4. Add the Flavor Base
Add roasted mushrooms, Worcestershire sauce, Dijon mustard, paprika, and broth. Stir and simmer for 3–4 minutes.
5. Make it Creamy
Lower heat and stir in sour cream and heavy cream. Cook gently until thickened, about 3 minutes. Taste and adjust seasoning.
6. Combine and Serve
Add cooked pasta to the skillet or spoon sauce over pasta on plates. Garnish with parsley and Parmesan before serving.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.
Avoid freezing, as dairy‑based sauces can separate when thawed.
Nutrition & Benefits
Portobello mushrooms are a rich source of B vitamins, fiber, and antioxidants.
By replacing meat with mushrooms, you reduce saturated fat while still getting a hearty, umami‑packed dish. Sour cream adds calcium and protein, while pasta provides energy from complex carbs.
Recipe FAQ
1. Can I make this gluten‑free?
Yes! Use gluten‑free pasta or serve over rice, quinoa, or mashed potatoes.
2. Can I make this vegan?
Yes, substitute plant‑based sour cream and milk. Use soy sauce instead of Worcestershire.
3. Can I skip roasting the mushrooms?
You can, but roasting enhances flavor and reduces excess liquid in the sauce.
4. What pasta works best?
Egg noodles, fettuccine, penne, or even pappardelle work beautifully.
5. Can I add protein?
Yes! Stir in lentils, chickpeas, or tofu for a protein boost.
Rich, Creamy, and Comforting
This Baked Portobello Ragu or Stroganoff over Pasta is hearty, flavorful, and perfect for cozy dinners.
With its rich sauce and meaty mushrooms, it’s a satisfying vegetarian dish that everyone will love.