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–+ servings
Four stuffed portobello mushrooms topped with breadcrumbs and fresh herbs on a rustic metal tray.

Stuffed Portobello Mushrooms

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Creamy goat cheese, white beans, spinach, and sun-dried tomatoes make these stuffed portobello mushrooms unlike any you've ever tried. The best ever!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2 as a main dish, 4 as a side
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Ingredients
  

  • 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
  • 1 medium shallot finely chopped or ½ small yellow onion
  • 2 cloves cloves minced
  • ¼ teaspoon dried rosemary
  • 5 ounces baby spinach about 5 packed cups
  • 1 ½ 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 divided
  • 2 tablespoons chopped fresh basil plus additional for garnish
  • 2 tablespoons panko breadcrumbs

Instructions
 

  • Place a rack in the center of your oven and preheat to 400°F Line a rimmed baking sheet with parchment paper.
  • With a small spoon, gently scrape away and discard the mushroom gills. In a small bowl whisk together 2 tablespoons of the oil, the balsamic vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Arrange the mushrooms on the prepared baking sheet and brush both sides with the mixture. Turn stem-side down. Roast for 15 minutes while you prepare the filling.
    A hand brushes marinade onto large portobello mushroom caps on a parchment-lined baking sheet.
  • Warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook until softened, 2 to 3 minutes.
  • Reduce the heat to low. Stir in the garlic and rosemary and cook until the garlic is fragrant, about 30 seconds.
  • Add the spinach by big handfuls, stirring as you go so it cooks down. Continue to stir until it is completely wilted, about 2 minutes.
    Fresh spinach leaves being sautéed in a stainless steel pan with a white spatula on a wooden surface.
  • Turn off the heat. Add the white beans, then crumble the goat cheese over the top. Add the sun-dried tomatoes, 2 tablespoons of the Parmesan, the basil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir until the goat cheese melts slightly and everything is nicely combined. Taste and adjust seasoning.
    A skillet with creamy spinach, white beans, and sun-dried tomatoes being stirred with a spatula on a wooden surface.
  • Turn the mushrooms stem-side up. Divide the filling evenly among the caps, mounding it on top. In a small bowl stir together the panko and remaining 2 tablespoons Parmesan. Sprinkle all over the top of the mushrooms. Mist the tops lightly with olive oil oil or nonstick spray.
    Stuffed portobello mushrooms topped with breadcrumbs and greens on a parchment-lined baking sheet.
  • Return the pan to the oven and bake until the mushrooms are tender and the filling is heated through, about 10 minutes. To brown the top, turn the oven to broil for 2 to 3 minutes (keep an eye on them and don't walk away!). Sprinkle with additional basil and serve warm.
    Four stuffed portobello mushrooms with a topping of breadcrumbs and herbs on a parchment-lined baking tray.

Notes

  • TO STORE: Transfer leftover stuffed portobello mushrooms to an airtight container and refrigerate for 3 to 4 days.
  • TO REHEAT: Warm the mushrooms in the microwave or in a 350ºF oven until heated through.
  • TO FREEZE: Freeze in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator and drain off any liquid before reheating.

Nutrition

Serving: 2mushroomsCalories: 688kcalCarbohydrates: 55gProtein: 32gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 33mgPotassium: 2081mgFiber: 13gSugar: 8gVitamin A: 7706IUVitamin C: 44mgCalcium: 419mgIron: 9mg
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