Real Recipes From Real Home Cooks ®

portabello wraps smothered in ragu sauce

(7 ratings)
Recipe by
Lynn Socko
San Angelo, TX

This is a hearty, healthy, delicious dish. Don't feel like making pasta dough, use wontons!

(7 ratings)
yield 4 -6
prep time 45 Min
cook time 35 Min
method Bake

Ingredients For portabello wraps smothered in ragu sauce

  • 15
    portabello slices
  • 15
    egg rolls wraps
  • 15
    mozzarella cheese slices 2%
  • dry basil
  • RAGU
  • 1/2 lb
    ground round
  • 1/2 lb
    sweet italian turkey sausage
  • 1
    onion, diced
  • 2
    carrots, shredded
  • 1
    red bell pepper, diced
  • 3 clove
    garlic, minced
  • 2 tsp
    dry italian seasoning
  • 28 oz
    can whole tomatoes, no salt added
  • 8 oz
    tomato sauce, no salt added
  • 1
    portabello mushroom, diced
  • 1 tsp
    splenda granulated sugar
  • 1/2 tsp
    lemon juice
  • 1 tsp
    black pepper

How To Make portabello wraps smothered in ragu sauce

  • 1
    RAGU: Add about 1-2 tsp. of olive oil in deep pot, add shredded carrots, diced bell and onion, minced garlic, beef and sausage. Simmer for about 20 min. till veggies begin to get tender. (If you have any fresh tomatoes you need to use up, add those as well)
  • 2
    Add whole tomatoes, tomato sauce, chopped portabello mushrooms, Italian seasoning, sugar lemon juice and black pepper. Simmer for about 30 min.
  • 3
    Slice portabello's and drizzle with olive oil.
  • 4
    Lay wonton wraps out, I had the 8" ones, so I cut them in half. Lay a slice of portabello on wrapper.
  • 5
    Lay a slice of cheese on top. Sprinkle with dried basil.
  • 6
    Roll up wonton. Spoon just enough sauce in bottom of a 9x13 baking dish, lay wonton portabello wraps on top of sauce.
  • 7
    Pour rest of sauce over top. Bake 375° for 30-45 min. till sauce is hot and bubbly. Top with grated Parmesan cheese.

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