Stuffed Portobello Mushrooms Recipe

Portobello mushrooms, which are the grown-up version of crimini mushrooms, are hearty, savory, and easy to work with, even for those who have never cooked with fungi before. They can be made hundreds of ways and are usually a staple for those eating vegan or vegetarian because of their "meaty" taste.

Wellness coach and recipe developer Miriam Hahn brings us this recipe for stuffed portobello mushrooms and says, "I enjoy all varieties of mushrooms and buy them every week." As to why she enjoys this particular recipe, which utilizes portobellos as a sort of vehicle, she says, "I love this recipe because it combines savory mushrooms with slightly sweet shallots and buttery cannellini beans along with the tangy sun-dried tomatoes. It's a delicious combination and can be a eaten for lunch or dinner on its own, or paired with a simple soup like this spinach soup and sourdough bread." It's a great meal that can be made in under 30 minutes, and even if you aren't vegetarian or vegan, there's no doubt you'll enjoy this veggie-packed dish.

To make this recipe, we're obviously going to need some portobello mushrooms. "These come in various sizes but try and find ones that are on the larger size so they will be optimal for stuffing," Hahn shares. While you're in the produce aisle, grab some garlic, shallots, spinach, and Italian parsley. Then we'll need some sun-dried tomatoes, cannellini beans, salt, pepper, and Italian seasoning. "For the sun-dried tomatoes, we're looking for the type in a jar that is packed in oil. This oil has been infused with the sun-dried tomatoes and that is what we'll be using to sauté our filling mixture," Hahn shares.

Before starting, go ahead and preheat the oven to 400 F. To get the portobellos primed for stuffing, first start by wiping the top surfaces with a damp paper towel to remove any dirt. Then flip them over, pull out the stem and using a spoon, scrape away the interior gills and discard. "If you have a grapefruit spoon, this works exceptionally well," Hahn tells us. Otherwise, any old spoon will do the trick. Place the mushrooms open side up on a baking sheet and bake for 20 minutes.

While the portobellos are creating a wonderful smell in your kitchen, you can prepare the filling. Pull out a medium frying pan and add the garlic, shallots, and sun-dried tomatoes to a medium frying pan. There is enough oil in the sun-dried tomatoes so you don't need to add any to the pan. If you feel the pan needs a little more oil, just pour a little more from the jar. Sauté on medium heat for about 5 minutes stirring frequently. Add the beans, spinach, salt, pepper, Italian seasoning, and half of the parsley. Reduce heat to low and cook for 10 minutes stirring occasionally.

When the mushrooms are out of the oven, pull the sheet pan from the oven and scoop in some filling into each portobello. Top with the remaining parsley and serve up this healthy meal. They are fairly light, so a single serving consists of two mushrooms — unless, of course, you were lucky enough to find extra large ones. If you have leftovers, they will save well in a covered container in the fridge and can be heated up in the oven.