WHITE BEAN STUFFED PORTOBELLOS
Author: Rachel Schultz
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
- ¼ cup feta
- ½ 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 and panko. 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/09/22/white-bean-stuffed-portobellos/
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