White Bean Stuffed Portobellos Recipes

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PORTOBELLO MUSHROOMS WITH WHITE BEANS AND PROSCIUTTO



Portobello Mushrooms with White Beans and Prosciutto image

Provided by Larraine Perri

Categories     Bean     Mushroom     Appetizer     Bake     Fall     Healthy     Prosciutto     Party     Self     Sugar Conscious

Yield Serves 4

Number Of Ingredients 14

4 large portobello mushroom caps, gills removed
4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1/4 cup finely chopped shallots
2 teaspoons finely chopped garlic
1 teaspoon chopped fresh rosemary
1 can (19 ounces) cannellini beans, rinsed and drained
1/4 cup reduced-sodium chicken broth
1 ounce prosciutto, chopped
2 tablespoons finely chopped flat-leaf parsley
3/4 cup baby spinach
2 tablespoons panko breadcrumbs
2 tablespoons grated fresh Parmesan
Olive oil cooking spray

Steps:

  • Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture. Stuff caps with bean mixture and spinach. In a bowl, combine panko and Parmesan; divide among caps. Coat caps with cooking spray; bake until panko is golden, 10 minutes.

WHITE-BEAN-STUFFED PORTOBELLOS



White-Bean-Stuffed Portobellos image

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

6 large portobello mushrooms, stems discarded
1 teaspoon grated lemon zest, plus 2 tablespoons and 1 teaspoon lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 garlic cloves, minced
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
2 teaspoons fresh thyme leaves
2 thick slices crusty bread (from a 1-pound loaf), crusts removed
2 ounces feta cheese, crumbled
3 bunches spinach (about 3 pounds total), trimmed and washed

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

GRILLED PORTOBELLO MUSHROOMS WITH MASHED CANNELLINI BEANS AND HARISSA SAUCE



Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce image

This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!

Provided by Tanya Demeris

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 38m

Yield 4

Number Of Ingredients 23

1 roasted red pepper, peeled and minced
2 tablespoons chopped shallot
1 teaspoon minced garlic
1 teaspoon olive oil
1 teaspoon chopped fresh mint
1 teaspoon lime juice
¾ teaspoon Dijon mustard
½ teaspoon minced fresh cilantro
½ teaspoon salt
¼ teaspoon red pepper flakes
1 pinch ground coriander
1 pinch ground black pepper
1 pinch cayenne pepper
2 cups canned cannellini beans
2 cups water, or as needed
2 teaspoons truffle oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 large portobello mushroom caps
4 teaspoons olive oil
½ cup vegetable broth
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
  • Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
  • Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
  • Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
  • Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 44.8 g, Fat 10 g, Fiber 12.5 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 1191.6 mg, Sugar 9.4 g

FRENCH-STYLE STUFFED PORTOBELLOS WITH GREEN BEANS



French-Style Stuffed Portobellos with Green Beans image

This is a great 1-skillet meal that oozes with French flavors.

Provided by Cally

Categories     World Cuisine Recipes     European     French

Time 44m

Yield 3

Number Of Ingredients 9

2 tablespoons butter, divided
1 tablespoon vegetable oil
1 small shallot, minced
2 cloves garlic, minced
3 portobello mushroom caps
½ pound haricots verts (French green beans), trimmed
¼ cup Sauvignon blanc
3 slices Paris ham, or more to taste
½ cup shredded Gruyère cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat 1 tablespoon butter and oil in an oven-proof skillet over medium heat until butter is melted. Add shallot and garlic; cook and stir until shallot is wilted, about 5 minutes.
  • Place mushrooms, gill side up, into the skillet. Cook, flipping once, until liquid is absorbed, 2 to 3 minutes per side. Return mushrooms to gill side up.
  • Arrange green beans around the mushrooms. Pour in wine; simmer until absorbed, 5 to 10 minutes. Reduce heat to low; cover. Cook until mushrooms release their juices and green beans are tender, about 10 minutes.
  • Top mushrooms with ham slices; sprinkle evenly with Gruyère cheese. Add remaining 1 tablespoon butter to the green beans.
  • Bake in the preheated oven until cheese is melted and bubbly, about 5 minutes.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 7.1 g, Cholesterol 50.2 mg, Fat 19.2 g, Fiber 3.1 g, Protein 12.2 g, SaturatedFat 9.5 g, Sodium 603.5 mg, Sugar 1 g

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