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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Maher Majid
[email protected]These are a great way to use up leftover mushrooms
Fresh Way
[email protected]I've made these several times now, and they always turn out great
Nirjon Chisim
[email protected]Easy to prepare, tasty, healthy and filling
ZAiNi Maher
[email protected]These are now a regular in our dinner rotation
Siesha Panlita
[email protected]Definitely a keeper!
Anusha 12
[email protected]Love the mix of flavors
Hassan Bajila
[email protected]Simple yet elegant dish
vitamine C
[email protected]These were a hit! I served them with a side of roasted potatoes and a green salad.
sarsora
[email protected]Easy to follow instructions
Tristan Geelan
[email protected]Yum!!!
Aneesa Martinez
[email protected]The filling was flavorful, and the mushrooms were cooked perfectly. I will definitely be making these again.
Mohamed Anoof
[email protected]Light yet filling
Nothing
[email protected]Great weeknight meal!
Matchless Hassan
[email protected]Delicious! I used the recipe as a starting point and made a few changes: I omitted the bread crumbs and cheese, and used a 1/2 cup of chopped walnuts in the filling. The mushrooms were so good!
Hdj Rhr
[email protected]Loved! Followed the recipe to a T. Used Panko crumbs, 1 egg and 1/4 cup Parmesan. Added a bit of Worcestershire sauce to the filling to give it some extra flavor. Family loved them.
Gul MADAR Khan
[email protected]These stuffed portobellos were amazing! I used a can of cannellini beans (rinsed and drained), and added a bit of chopped onion and garlic to the filling. The flavors were so well-balanced, and the mushrooms were cooked perfectly. They were a hit wit