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.

Tuscan White Bean And Spinach Stuffed Portobello Mushrooms

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

  1. Preheat the oven to 375°F (190°C).
  2. Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon.
  3. In a large bowl, mix together the white beans, spinach, garlic, Parmesan cheese, oregano, red pepper flakes, salt, and pepper.
  4. Divide the bean and spinach mixture evenly among the mushrooms, pressing it down gently.
  5. 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.
  6. 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