WHITE BEAN STUFFED PORTOBELLOS

September 22, 2013
Rachel Schultz

White Bean Stuffed Portobellos from Rachel Schultz

WHITE BEAN STUFFED PORTOBELLOS
Serves 3-4

6 portobello mushrooms, stems removed
1 lemon
2 garlic cloves, minced
30 ounces white beans
1 tablespoon thyme
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 cup feta
1/2 cup panko
4 cups spinach
Olive oil
Salt & pepper

Preheat oven to 400 degrees. Drizzle olive oil and lemon juice over caps. Season with salt & pepper. Roast on a lined baking sheet for 15 minutes.

In a skillet over medium-high heat, cook 1 tablespoon garlic in 1 tablespoon olive oil for 30 seconds. Add white beans, thyme, balsamic vinegar, and brown sugar to pan. Stir frequently for three minutes.

Fill portobellos with white bean mixture and top with feta, panko, and lemon zest. Roast stuffed caps for 5 minutes. Meanwhile, saute spinach and remaining garlic on medium-low heat until spinach is wilted. Season with salt and pepper. Serve with roasted mushrooms.

5.0 from 1 reviews
WHITE BEAN STUFFED PORTOBELLOS
 
Author:
Serves: 3-4
Ingredients
  • 6 portobello mushrooms, stems removed
  • 1 lemon
  • 2 garlic cloves, minced
  • 30 ounces white beans
  • 1 tablespoon thyme
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • ¼ cup feta
  • ½ cup panko
  • 4 cups spinach
  • Olive oil
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil and lemon juice over caps. Season with salt & pepper. Roast on a lined baking sheet for 15 minutes.
  3. In a skillet over medium-high heat, cook 1 tablespoon garlic in 1 tablespoon olive oil for 30 seconds.
  4. Add white beans, thyme, balsamic vinegar, and brown sugar to pan. Stir frequently for three minutes.
  5. Fill portobellos with white bean mixture and top with feta and panko. Roast stuffed caps for 5 minutes.
  6. Meanwhile, saute spinach and remaining garlic on medium-low heat until spinach is wilted. Season with salt and pepper.
  7. Serve with roasted mushrooms.

Adapted from Martha Stewart.

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Comments

  • Anonymous

    This was SO good and so easy!! Thanks!!

    • Rachel Schultz

      Great! you’re welcome.

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