Craving a savory, decadent dish that is still healthy? This recipe for white-bean stuffed portobello are a fast, affordable and delicious way to get a protein-heavy meal without eating any meat. They also serve a crowd! Though if I was making these for a dinner party, I would probably serve alongside some really simply baked skin-on chicken. If I was splitting this with another person for an easy weeknight dinner for two, poached eggs have never seemed like such a sweet idea.
I finished my summer travels through Europe about a month ago, and since then I’ve been in the States. There have been so many things to celebrate and people to see and catch up with, that it’s been a non-stop binge of alcohol, deep fried foods, and sodium. So now that I finally have a week to myself, I’m on a mad quest for healthy proteins and vegetables.
Yeah, I paired them with a glass of wine and covered it in a cheesy breading. I never said I was perfect. Besides, I never let a fine Malbec go to waste.
I would self-identify as a vegetable-loving carnivore. I love my veggies, but I’m not really a salad person and I can’t often rely on vegetables alone to satiate my hunger. That’s why I love heavier vegetables like spinach, kale, and squash. Another excellent way to fill up on protein without passing by the butcher shop is to eat mushrooms. Some people hate mushrooms, but I just absolutely love them. I love all kinds of mushrooms and I could eat them every day, at any meal. Except for the black mushrooms in Asian food. I think they seem like seaweed you find in a gross lake. Appetizing? Sorry.
about those stuffed portobello…
The only other thing you need to know about this meal is that it’s a ‘one-pot,’ very cheap to make, and uses mushrooms, and household staples. It takes less than 10 minutes to prepare and 30 minutes to cook in the oven. If you don’t have white beans, you can replace them with any cooked grain (such as quinoa, rice or barley), or even squash or other vegetables.
For a completely vegan version of these stuffed portobello, replace egg with chickpea water and parmesan with crushed brazil or pine nuts. For a richer non-vegan version, add some heavy cream or melted Italian cheese (instructions included). Below are some of my other favorite veggie-centric dishes. Enjoy!
Read: (Vegetarian Recipe Archives).
- 3 large or 6 medium sized portobello mushrooms
- 1 8 oz can of white cannellini beans, low-sodium
- 2 eggs
- 1/4 cup grated parmesan cheese (grana padano is an affordable alternative)
- Zest of one lemon (juice the rest and save for another time)
- Fresh thyme, 2 sprigs (plus more to garnish, optional)
- Fresh rosemary, 1 sprig
- 1/4 cup breadcrumbs (Italian seasoned if possible)
- 2 cloves garlic, grated
- 1 pinch ground clove
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper (+/- to taste)
- 1 teaspoon truffle oil (optional)
- 1 teaspoon apple cider vinegar
- Olive oil
- Sea salt
- Cracked black pepper
- Pumpkin seeds, shelled
- 1/3 cup shredded tallegio cheese (or mozzarella for an easy alternative)
- 3 tablespoons heavy cream
- Preheat the oven to 350 degrees F. Rinse and strain the white beans. Allow to dry for a few minutes.
- Using the side of your thumb, pop the stems out of the mushrooms. Crumble the stems up and place in a mixing bowl. Drizzle some olive oil in the bottom of an oven-proof dish or skillet and arrange the mushrooms next to one another in the center.
- Add the beans to the mixing bowl, along with the grated garlic, clove, smoked paprika, truffle oil (optional), vinegar, a tablespoon of olive oil, and black pepper. Salt to taste, and then add one egg. Mix everything well, and pour the mixture over the mushrooms, being sure to "stuff" them as much as possible. It's okay if some spill over the edges.
- (For the cheesy version only: Mix the cream and cheese in the mixing bowl, pour the mixture over the top of the mushrooms.)
- In the same mixing bowl, combine the zest, breadcrumbs, the second egg, parmesan and crushed red pepper. Add another pinch of salt. Add the mixture to the top of the mushrooms. Spray or drizzle thoroughly with olive oil, and bake for about 20 minutes.
- After 20 minutes, add the pumpkin seeds and fresh thyme and rosemary. Spray or drizzle again with olive oil if it looks dry, and bake again for about ten more minutes.
- Garnish with fresh thyme and enjoy!