Tuscan White Bean And Spinach Stuffed Portobello Mushrooms
Tuscan White Bean and Spinach Stuffed Portobello Mushrooms are a delicious and hearty dish that brings the flavors of Tuscany to your table. These mushrooms are filled with a savory mixture of white beans, spinach, and aromatic herbs, making them a perfect vegetarian main course or a satisfying side dish.
Ingredients
- 4 large portobello mushrooms
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon.
- In a large bowl, mix together the white beans, spinach, garlic, Parmesan cheese, oregano, red pepper flakes, salt, and pepper.
- Divide the bean and spinach mixture evenly among the mushrooms, pressing it down gently.
- Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until the mushrooms are tender and the filling is heated through.
- Serve the Tuscan White Bean and Spinach Stuffed Portobello Mushrooms hot, garnished with a sprinkle of Parmesan cheese and a drizzle of balsamic glaze if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Carbohydrates
- 30g
- Protein
- 12g
- Fat
- 6g
Supplies
Baking sheet Mixing bowl Spoon
Tools
Oven Baking sheet
Serving suggestions
These stuffed mushrooms pair well with a side of crusty bread and a simple green salad dressed with balsamic vinaigrette.
Tips & tricks
For a vegan version, simply omit the Parmesan cheese or use a dairy-free alternative.
Cost
$12