Name: Portobellos Stuffed with Herbed White Beans
Yield: Serves 6
Ingredients: ¼ cup [15 g] grated fresh asiago cheese; 2 Tbsp panko bread crumbs; ¼ cup [10 g] finely chopped fresh parsley; ½ cup [70 g] finely chopped onions; 2 cups [40 g] baby spinach or chard; One 15 or 19 oz [430 or 540 g] can Roman beans or cranberry beans, drained, reserving ¼ cup [60 ml] of the liquid; 2 garlic cloves, minced; 1 Tbsp chopped fresh rosemary; 1 Tbsp plus 2 tsp extra-virgin olive oil; 6 large portobello mushrooms, stems and gills removed; 2 tsp balsamic vinegar; ½ tsp freshly ground black pepper; ½ tsp fine sea salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Over the years I’ve accumulated a fairly extensive repertoire of vegetarian entrées, and we get more requests for them at the store every week. This is one of our favorites, and it works as a substantial side dish for a simple lamb or beef roast as well. I prefer to use Roman beans because they hold their shape well, but cannellini, cranberry, or even black beans would be good here, too.