Spicy Ragu Stuffed Mushrooms

Spicy Ragu Stuffed Mushrooms are an irresistible starter that blends rich flavours and satisfying textures. This dish is a celebration of wholesome ingredients, combining a hearty ragu with the earthy goodness of mushrooms. It is a perfect way to begin a meal, teasing the palate with its savoury charm and subtle spiciness.

At the heart of this dish is a ragu made with a medley of finely diced vegetables, sweet peppers, and smoky bacon. The ingredients are sautéed until tender, allowing their flavours to meld beautifully. This creates a filling that is moist, aromatic, and utterly delicious. Each bite delivers a balanced mix of sweetness from the peppers and a salty depth from the bacon.

The mushrooms, chosen for their large caps and robust structure, serve as the ideal vessel for the ragu. Their natural umami flavour complements the filling perfectly, creating a harmony of tastes that is both comforting and sophisticated. Before baking, a sprinkle of chilli flakes is added, giving the dish a gentle heat that enhances its complexity without overpowering the other flavours.

When baked, the mushrooms take on a tender yet firm texture, their juices mingling with the ragu to create a deeply satisfying bite. The chilli flakes, meanwhile, add just enough spice to tingle the taste buds, leaving you craving more.

Ragu-filled mushrooms are not only delicious but also versatile. They make an elegant appetiser for dinner parties, an inviting starter for family meals, or even a standalone snack for those seeking a flavour-packed treat. Their rustic appeal and bold taste ensure they are a hit with both meat lovers and fans of hearty vegetables.

What makes this dish truly special is the interplay of its textures and flavours. The softness of the baked mushroom contrasts beautifully with the richness of the filling, while the hint of spice brings everything together. Each bite is a reminder that simple ingredients, when prepared thoughtfully, can create something extraordinary.

Ragu-filled mushrooms are more than just a dish—they are an experience. Whether you are hosting a gathering or treating yourself, this appetiser is sure to delight.

Spicy Ragu Stuffed Mushrooms

Spicy Ragu Stuffed Mushrooms are a mouth watering appetiser featuring juicy mushroom caps filled with a rich, savoury mix of vegetables, peppers, and bacon, topped with a hint of chilli heat. Perfect for any occasion, these flavour-packed bites are both satisfying and elegant.

4.91 from 30 votes

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Course: Canapes, Starter

Cuisine: French

Keyword: Bacon, Breadcrumbs, Chillies, Herbs, Spicy Ragu Stuffed Mushrooms, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 Portions

Calories: 83kcal

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Ingredients

 

• 8 large mushrooms such as portobello or large button mushrooms
• 1 tbsp olive oil
• 1 small onion finely diced
• 1 clove garlic minced
• 1 small red bell pepper finely diced
• 2 rashers smoked bacon finely chopped
• 1 small carrot finely diced
• 1 stalk celery finely diced
• 1 tsp tomato puree
• 1 tsp dried oregano
• ½ tsp chilli flakes adjust to taste
• salt to taste
• pepper to taste
• 2 tbsp breadcrumbs optional, for texture

Instructions

Prepare the Mushrooms

• Preheat your oven to 180°C (350°F).
• Clean the mushrooms and carefully remove the stems, setting them aside for the filling. Hollow out the caps slightly with a spoon if needed, creating space for the ragu.
  8 large mushrooms

Make the Ragu Filling

• Heat olive oil in a pan over medium heat.
  1 tbsp olive oil
• Add the onion and garlic, sautéing for 2–3 minutes until fragrant.
  1 small onion, 1 clove garlic
• Stir in the carrot, celery and red bell pepper. Cook for 5 minutes until softened.
  1 small red bell pepper, 1 small carrot, 1 stalk celery
• Add the chopped bacon and mushroom stems. Cook for another 4–5 minutes until the bacon is lightly browned.
  2 rashers smoked bacon
• Stir in the tomato puree, oregano and a pinch of chilli flakes. Season with salt and pepper. Cook for 2 minutes, allowing the flavours to blend.
  1 tsp tomato puree, 1 tsp dried oregano, ½ tsp chilli flakes, salt, pepper
• Remove from heat and let the mixture cool slightly before using.

Assemble and Bake

• Place the mushroom caps on a lined baking tray. Fill each cap generously with the ragu mixture.
• Optionally, sprinkle breadcrumbs on top for added texture.
  2 tbsp breadcrumbs
• Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the filling is golden.

Serve

• Remove from the oven and sprinkle with extra chilli flakes for garnish, if desired. Serve warm.

Notes

These mushrooms pair beautifully with a crisp side salad or a drizzle of balsamic glaze for an extra layer of flavour.

Nutrition

Calories: 83kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 66mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2801IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg