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Stuffed Portobello Mushrooms with Spinach, Cannellini Beans, and Goat Cheese Recipe

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3.9 from 3 reviews

Delicious and hearty Stuffed Portobello Mushrooms filled with a savory mixture of spinach, cannellini beans, goat cheese, sun-dried tomatoes, and herbs, baked to perfection with a crispy Parmesan and panko breadcrumb topping. This recipe is perfect for a flavorful vegetarian main or side dish, ready in just 30 minutes.

Ingredients

Mushrooms and Marinade

  • 4 large portobello mushrooms (stems removed)
  • 3 tablespoons extra-virgin olive oil (divided)
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon kosher salt (divided)
  • ½ teaspoon ground black pepper (divided)

Filling

  • 1 medium shallot (finely chopped or ½ small yellow onion)
  • 2 cloves garlic (minced)
  • ¼ teaspoon dried rosemary
  • 5 ounces baby spinach (about 5 packed cups)
  • 1½ cups cooked cannellini beans (rinsed and drained if canned)
  • 4 ounces goat cheese
  • 3 tablespoons chopped oil-packed sun-dried tomatoes (drain and pat dry before measuring)
  • 4 tablespoons Parmesan cheese (divided)
  • 2 tablespoons chopped fresh basil (plus additional for garnish)
  • 2 tablespoons panko breadcrumbs

Instructions

  1. Prepare Mushroom Base: Preheat your oven to 400°F and place a rack in the center. Line a rimmed baking sheet with parchment paper. Using a small spoon, carefully scrape away and discard the gills from the portobello mushrooms.
  2. Marinate Mushrooms: In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Arrange the mushrooms on the baking sheet stem-side down and brush both sides generously with the marinade. Roast in the preheated oven for 15 minutes.
  3. Cook Shallots: While mushrooms roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped shallot and sauté until softened, about 2 to 3 minutes.
  4. Add Garlic and Rosemary: Reduce heat to low, stir in the minced garlic and dried rosemary, and cook until garlic is fragrant, roughly 30 seconds.
  5. Wilt Spinach: Add the baby spinach in handfuls to the skillet, stirring continuously until the spinach is fully wilted, approximately 2 minutes.
  6. Combine Filling Ingredients: Turn off the heat. Mix in the cooked cannellini beans, crumble goat cheese over the skillet, add sun-dried tomatoes, 2 tablespoons Parmesan, chopped basil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir gently until the goat cheese melts slightly and the mixture is well combined. Taste and adjust seasoning if needed.
  7. Stuff Mushrooms: Remove the mushroom caps from the oven and rotate them stem-side up. Evenly distribute the filling into each cap, mounding it on top.
  8. Add Topping: In a small bowl, combine panko breadcrumbs with the remaining 2 tablespoons Parmesan. Sprinkle this mixture over the stuffed mushrooms. Lightly mist or brush the tops with olive oil or nonstick spray.
  9. Final Bake and Broil: Return the baking sheet to the oven and bake until the mushrooms are tender and the filling is heated through, about 10 minutes. For a golden brown topping, switch the oven to broil for 2 to 3 minutes—watch closely to prevent burning.
  10. Garnish and Serve: Remove from oven, sprinkle additional chopped fresh basil over the top, and serve warm for a satisfying meal.

Notes

  • Removing the gills from portobello mushrooms prevents a bitter taste and creates more space for stuffing.
  • Draining and patting sun-dried tomatoes dry ensures they don’t add excess moisture to the filling.
  • Use fresh basil for garnish and added flavor; dried basil can substitute in the filling but fresh is preferred.
  • Keep an eye on mushrooms during broiling to avoid burning the breadcrumb topping.
  • Can be served as a vegetarian main dish or a hearty side.

Find it online: https://recipeplenty.com/stuffed-portobello-mushrooms-with-spinach-cannellini-beans-and-goat-cheese-recipe/