Portobella Mushroom Caps with Warm Bean Filling Recipe

Gentle Readers, there is nothing like a dinner guest, particularly a cranky one, to inspire the home cook to new heights. A trip through the grocery store is also most useful. The combination led to rediscovering a recipe I worked with long long ago.

Portobella Caps with Warm Bean Filling

Portobella Caps with Warm Bean Filling

One cool project from my publishing past: I proofread The Mushroom Lover’s Mushroom Cookbook. When you spend that much time with a book, you retain large sections of it, and this recipe is an adaptation from the book. Great niche cookbook–I recommend it if you’re a fungus fan.

Portobella Mushroom Caps with Warm Bean Filling Recipe

4 large portabella mushroom caps, gills scraped and tossed (they make food black!)
olive oil
salt and pepper

The Filling:

6-8 cremini or button mushrooms, diced small
1 can white beans (your choice), rinsed and drained
3 cloves of garlic, minced
2 sprigs fresh rosemary
1/2 cup mushroom stock or water
Balsamic vinegar

Preheat the oven to 400 degrees F. Cover a baking sheet with foil, place the portobella caps face down on the baking sheet. Drizzle with oil (on both sides), sprinkle with salt and pepper. Roast for 15 minutes, then turn over and repeat.

Meanwhile, saute the diced creminis in a bit of olive oil over medium-high heat in a medium skillet. When almost all of the water is gone, add the white beans, garlic, and rosemary, lowering the heat to medium. Simmer for 15 to 20 minutes to let flavors meld. Add stock or water as needed to prevent drying out.

To assemble, take one roasted mushroom cap, fill with 1/4 of the bean filling, and drizzle balsamic vinegar over the top. Eat warm!

Platter of stuffed mushrooms: filling and healthy!

Platter of stuffed mushrooms: filling and healthy!

Are you a mushroom fan? Post your comments below!

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On Friday, Spa Time for the C0ok.

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1 Comment

Filed under Recipes

One response to “Portobella Mushroom Caps with Warm Bean Filling Recipe

  1. Pingback: Weekly Menus: Week of 4/21/2013 | The Practical Cook

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