Portabella Mushroom Bolognese with Zucchini Noodles is a wholesome, low-carb twist on the classic Italian comfort dish. This hearty, vegan-friendly recipe features tender portabella mushrooms as the star ingredient, mimicking the rich, meaty texture of traditional Bolognese. Spiralized zucchini noodles provide a fresh and nutrient-packed base, perfect for soaking up the umami-packed tomato sauce. Flavored with garlic, onion, and Italian herbs, this dish delivers layers of flavor while remaining light and guilt-free. Ideal for a quick weeknight dinner or an elegant dinner party, this dish is sure to impress vegans and omnivores alike.

Recipe Tips and Tricks:

Use a spiralizer for consistent zucchini noodles.
Cook zucchini noodles lightly to avoid sogginess.
Let the sauce simmer for enhanced flavor.
Add red pepper flakes for a spicy kick.
Garnish with fresh basil for freshness.

Portabella Mushroom Bolognese with Zucchini Noodles

Kathie Clane

A healthy, vegan Portabella Mushroom Bolognese with zucchini noodles, combining Italian flavors and hearty textures in a nutritious meal.

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Prep Time 20

Cook Time 25

Additional Time 5

Total Time 50

Course Portabella mushroom recipes

Cuisine Italian

Servings 4

Calories 130 kcal

Ingredients

4 large portabella mushrooms finely chopped
4 medium zucchini spiralized
1 small onion diced
3 garlic cloves minced
1 can 14 oz crushed tomatoes
2 tbsp olive oil
¼ cup vegetable broth optional, for thinning sauce
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes optional
Salt and black pepper to taste
Fresh basil leaves for garnish
Vegan Parmesan optional

Instructions

Prepare the zucchini noodles: Use a spiralizer to create noodles from the zucchini. Set aside.
Cook the mushrooms: Heat olive oil in a large skillet over medium heat. Add the chopped portabella mushrooms and sauté until tender and browned, about 5 minutes. Remove and set aside.
Sauté aromatics: In the same skillet, add more olive oil if needed. Sauté onions and garlic until fragrant and softened, about 3 minutes.
Make the sauce: Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Let it simmer on low heat for 10 minutes, stirring occasionally. If the sauce is too thick, add vegetable broth.
Combine: Return the mushrooms to the skillet and mix them into the sauce. Cook for another 5 minutes to allow flavors to meld. Season with salt and pepper.
Prepare zucchini noodles: Lightly sauté zucchini noodles in a separate pan for 2 minutes or microwave them for 1 minute to warm. Avoid overcooking.
Assemble and serve: Divide zucchini noodles into bowls, top with the mushroom Bolognese, and garnish with fresh basil and vegan Parmesan if desired.

Notes

Adjust seasoning to personal taste.
For added richness, drizzle a touch of olive oil over the finished dish.

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