Today’s recipe is a a simple but flavor-packed entree. These white bean and spinach stuffed portobello mushrooms are gluten free (though you can make them with flour or breadcrumbs instead), are easy to put together, and work great as a main course.
This does make just four portobellos, and while I typically stick to large pot, batch recipes outside of special occasions, these are a great option for mixing things up and adding some unique flavor into your weekly meal planning. You can easy make double batch and store them in the fridge (this is what my husband and I typically do) – they are great as leftovers, by the way. They are also a great entree for family dinners or special events, and you could even make the filling and put them into smaller crimini or white mushrooms to have as an appetizer.
These mushrooms are:
- Deliciously acidic
- Hearty
- Filling
- Fresh
They have a wonderful flavor from the balsamic vinegar that I haven’t shared in any of my recipes so far, and are both refreshing and filling from the bean and spinach stuffing.
While these stuffed portobellos can be cut with a fork, since most plant-based recipes don’t require one to eat with, it’s kind of nice to get the two-utensil eating experience with these.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Stuffed Portobello Mushrooms
Equipment
- casserole dish or baking sheet
- large saute pan
Ingredients
- 4 large portobello mushrooms stems removed
- 2 medium shallots finely diced
- 2 cloves garlic minced
- 3 tbsp balsamic vinegar
- 1/2 tsp dried rosemary
- 1.5 cups cannellini beans sub other white bean or chickpeas
- 1/4 cup vegetable broth
- 4 tbsp dried parsley
- 2 cups spinach tightly packed, chopped
- 2 tbsp oat flour plus more for topping; sub white or wheat flour, or breadcrumbs
- 2 tbsp nutritional yeast plus more for topping
- 1/2 tsp salt divided in half
- 1/2 tsp pepper divided in half
Instructions
- Preheat oven to 375F
- Place mushroom caps top down on baking sheet
- Whisk together balsamic vinegar, 1/4 tsp each of salt and pepper and brush mushrooms with mixture
- Bake in the oven for 10-15 minutes, until tender
- In a large pan over medium heat, cook shallots and garlic until until just caramelized, about 5-7 minutes
- Add rosemary and cook for an additional 1-2 minutes. Then stir in spinach and broth and cook until spinach begins to wilt.
- In a large bowl, combine vegetable mixture, beans, parsley, oat flour, nutritional yeast and remaining salt and pepper
- Stuff each mushroom with the mixture and sprinkle the tops with a little extra oat flour and nutritional yeast
- Bake for an additional 10-15 minutes, until heated throughout and just beginning to brown on top
- Serve and enjoy!
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