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)
- 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
- Prepare the Oven and Mushrooms: Place a rack in the center of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper. Using a small spoon, gently scrape away and discard the mushroom gills from the underside of the mushrooms.
- Brush the Mushrooms: In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Arrange the mushrooms on the prepared baking sheet, brush both sides with the mixture, and turn them stem-side down. Roast for 15 minutes while preparing the filling.
- Sauté Shallots: Warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 2 to 3 minutes.
- Add Garlic and Rosemary: Reduce the heat to low. Stir in the minced garlic and dried rosemary, cooking briefly until fragrant, about 30 seconds.
- Wilt Spinach: Add baby spinach in big handfuls, stirring constantly until completely wilted, approximately 2 minutes.
- Combine Filling Ingredients: Turn off heat, then add the cooked cannellini beans. Crumble goat cheese over the mixture, followed by chopped sun-dried tomatoes, 2 tablespoons Parmesan, fresh basil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir gently until the goat cheese melts slightly and ingredients are well combined. Adjust seasoning to taste.
- Fill the Mushrooms: Remove the mushrooms from the oven and turn them stem-side up. Evenly divide the filling among the mushroom caps, mounding it on top.
- Top with Breadcrumb Mixture: In a small bowl, combine panko breadcrumbs with the remaining 2 tablespoons Parmesan. Sprinkle this mixture generously over the filled mushrooms and lightly mist the tops with olive oil or nonstick spray.
- Bake the Stuffed Mushrooms: Return the baking sheet to the oven and bake until the mushrooms are tender and filling is heated through, about 10 minutes.
- Broil for Crispiness: To brown the tops, switch the oven to broil for 2 to 3 minutes. Watch carefully to avoid burning. Once done, sprinkle with additional fresh basil and serve warm.
Notes
- Removing the mushroom gills helps prevent excess moisture and keeps the filling intact.
- Using fresh herbs like basil adds brightness and freshness to the rich filling.
- If you want a vegan version, substitute goat cheese with a plant-based cheese alternative and ensure panko breadcrumbs are vegan.
- Be cautious during broiling to prevent burning; stay near the oven.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
