WHITE-BEAN-STUFFED PORTOBELLOS
This hearty meatless dinner's leftover ingredients make for a delicious lunch tomorrow. (Try our Spinach and Mushroom Salad with White-Bean Toasts.)
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place mushrooms, stem side down, on a rimmed baking sheet. In a small bowl, whisk together 2 tablespoons each lemon juice and oil. Brush mushrooms with oil mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices, 15 minutes. Flip and drain juices from sheet. Reserve 2 mushrooms for tomorrow's lunch. Increase oven to 450 degrees.
- Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Add beans, 1 teaspoon thyme, and 1/4 cup water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, 3 minutes.
- In a food processor, pulse bread until coarse crumbs form. Add 1 teaspoon oil and 1 teaspoon thyme; pulse to combine. Top each mushroom with 1/3 cup bean mixture. Reserve remaining beans for lunch. Divide cheese and breadcrumbs among each mushroom. Return sheet to oven and cook until breadcrumbs are golden brown, 5 minutes.
- In a large skillet, heat 1 teaspoon oil over medium-high. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Gradually add half the spinach (reserve remaining spinach for lunch), season with salt and pepper, and toss until wilted. Add lemon zest and 1 teaspoon lemon juice and toss to combine. Serve spinach alongside stuffed mushrooms.
Nutrition Facts : Calories 329 g, Fat 11 g, Fiber 13 g, Protein 13 g
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Cordie Washington
[email protected]This recipe was easy to follow and the results were amazing! The white bean filling was so creamy and flavorful, and the portobello mushrooms were cooked to perfection. I will definitely be making this again.
Buhle Ndyebo
[email protected]I made this recipe for a party and everyone loved it! The white bean filling was a great hit, and the portobello mushrooms were a nice touch. I will definitely be making this again.
Mpendulo Sithole
[email protected]This recipe is a keeper! The white bean filling is so creamy and flavorful, and the portobello mushrooms are cooked to perfection. I served them with a side of roasted vegetables and it was a perfect meal.
Arvin Bhandari
[email protected]I was skeptical about this recipe, but I'm so glad I tried it! The white bean filling was surprisingly delicious, and the portobello mushrooms were cooked perfectly. I will definitely be making this again.
Connie Modise
[email protected]I'm not a big fan of mushrooms, but I loved this recipe! The white bean filling was so creamy and flavorful, and it really complemented the portobello mushrooms. I will definitely be making this again.
Deepak Shakya
[email protected]This recipe was easy to follow and the results were amazing! The white bean filling was so creamy and flavorful, and the portobello mushrooms were cooked to perfection. I will definitely be making this again.
Ko Tin Win
[email protected]I made this recipe for a party and everyone loved it! The white bean filling was a great hit, and the portobello mushrooms were a nice touch. I will definitely be making this again.
Rambil Malik
[email protected]These stuffed portobellos were amazing! The white bean filling was so creamy and flavorful, and the portobello mushrooms were cooked perfectly. I will definitely be making this again.
zahal Abdi
[email protected]This recipe was a hit! The white bean filling was a great alternative to traditional meat stuffing, and the portobello mushrooms were a nice touch. I will definitely be making this again.
Yogesh Bhushal
[email protected]I loved this recipe! The white bean filling was so creamy and flavorful, and the portobello mushrooms were cooked to perfection. I will definitely be making this again.
Shakhwat Amil
[email protected]These stuffed portobellos were delicious! The white bean filling was creamy and flavorful, and the portobello mushrooms were cooked perfectly. I will definitely be making this recipe again.
joshua akota
[email protected]I made this recipe for a party and everyone loved it! The white bean filling was a great alternative to traditional meat stuffing, and the portobello mushrooms were a nice touch. I will definitely be making this again.
Denzil Moloto
[email protected]This recipe was easy to follow and the results were amazing! The white bean filling was creamy and flavorful, and the portobello mushrooms were cooked to perfection. I served them with a side of roasted vegetables and it was a perfect meal.
Julia deSilva
[email protected]I tried this recipe last night and it was delicious! I used canned white beans, and they worked great. The filling was so creamy and flavorful, and the portobello mushrooms were cooked perfectly. I will definitely be making this again.
Young Alka3
[email protected]These stuffed portobellos were a hit! The white bean filling was creamy and flavorful, and the portobello mushrooms were cooked to perfection. I will definitely be making this recipe again.