Speedy baked ragu mushroom cups

Speedy baked ragu mushroom cups

I love a pasta bake, but a pasta bake without pasta? Does it work? Well yes it does and it’s very quick to make too !

This is one of those dishes you can throw together in very little time and at the end of it have very little tidying up to do.

I managed to make this using just 2 pots and normally I use every pot and pan that’s to hand!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

3 portobello mushrooms
110 g chickpeas, drained
90 g lentils, tinned, drained weight
200 g chopped tomatoes, blended until smooth
2 garlic clove, crushed
6 g olive oil
100 g spinach
35 g cheddar cheese, grated
1/2 tsp chilli flakes
10 g fresh basil leaves
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F.
  • Take the mushrooms and carefully cut out the stalk to leave a lovely flat mushroom.
  • Arrange the mushrooms in an oven proof dish and sprinkle with a little seasoning before baking in the hot oven for 10-15 minutes.
  • While the mushrooms are baking, wilt the spinach if using fresh and pop it on some kitchen paper to drain the excess liquid.
  • When you have patted the spinach dry, take a knife and chop it as small as you can.
  • Put a medium frying pan back onto the heat, add the oil along 1 of the crushed garlic cloves and the chopped spinach.  Take a few minutes to stir fry the spinach before removing it from the pan.
  • Put the pan back onto the heat and add the chickpeas, lentils and the remaining crushed garlic clove.  Stir fry the beans and garlic for a few minutes to soften the garlic before adding the blended tomatoes.
  • Pop a lid onto the pan and bring the contents to the boil before turning down to a simmer to allow the sauce to reduce a little.
  • After 5 minutes the sauce should be thick and almost ready for the oven.
  • Check the sauce for seasoning and add any seasoning along with the basil leaves and give the mixture a good stir.
  • Remove the mushrooms from the oven, top with the chopped spinach and finally the bean ragu.
  • Sprinkle the top with the grated cheddar before returning to the oven.
  • When the cheese is golden, it’s time to serve!

Recipe Notes

  • The mushrooms should be large but you can use other types of mushrooms that are available to you.
  • Frozen spinach would work well in this recipe but remember to pat it dry to reduce cooking times.
  • I use a microplane grater to make my cheese go further.
  • Why not make an extra portion for the following day!

Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook