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An easy, healthy Italian recipe White Bean Stuffed Portobello Mushrooms! Nutritious vegetarian meal that has only 340 calories per serving, melted cheese included!
Tuscan White Bean Stuffed Portobello Mushrooms Recipe
If you love mushrooms and fresh Tuscan flavors as much as I do, then you will love this recipe for sure! Portobello mushrooms are so great for a vegetarian side dish or main course. Large enough to fill a salad plate you can stuff them with a variety of flavors.
My first choice was Tuscan white bean stew. Nothing better than juicy beans cooked in a fragrant tomato sauce and fresh basil with a hint of garlic 🙂 Healthy without having to compromise on flavors. Made with real grated tomato sauce, bursting with all traditional Tuscan flavors.
For this recipe you need to look for large Portobello mushroom caps with no cracks on the sides.
It doesn’t matter if they are quite flat or they have higher walls, your white bean stew filling is not going to be runny and come out when you bake them. One less reason to worry about…not a messy dish!
Hope you will enjoy them!
- 4 large Portabella mushrooms stems removed
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 2 garlic cloves minced
- 1 can cannelloni beans rinsed and drained
- 2 tablespoons dry white wine
- 1 cup tomato passata
- 2 tablespoons fresh basil leaves roughly chopped
- 1 zucchini very thin sliced
- 1/4 cup mozzarella grated
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Preheat oven to 400F/ 200C.
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Line a large baking tray with baking paper. Brush the mushrooms caps with some olive oil and place them inside down on the tray. Season with salt and pepper and roast for 8-10 minutes. Remove from oven, drain any liquid excess and turn them over. Set aside.
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Meanwhile, heat olive oil in a frying pan. Add onion, garlic, chopped mushroom stems, basil leaves and sauté for a couple of minutes, until softened. Add beans, white wine and tomato passata and cook for 10 minutes on medium heat. Season with salt and pepper.
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When it has finished cooking, spoon generously bean stew among the mushrooms caps. Top with sliced zucchini and sprinkle mozzarella cheese.
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Bake for 20 minutes, until the cheese is just golden.
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Serve as a main dish or as a side dish with some salad on side
This looks so satisfying and delicious, combining two of my favorites-beans and mushrooms.
Thank you Marci! I really love the bean-mushroom combination. I never paired them before but it’s a keeper 🙂
We love portobello mushrooms – even though we never quite know what to do with them lol! We always just end up roasting or grilling with olive oil but they always end up delicious. So this is definitely a welcome change. We would never have thought of this combination. Can’t wait to try!
I love stuffed mushrooms and love your version and how you added the beans. Looks very delicious!
I’m making this tonight! I have portabellas and beans! Done!
Such a delicious dish! I use white bean very frequently but never thought of using it as a stuffing!
I’ve seen so many stuffed mushroom recipes lately but this one is, by far, my favorite!
Mmm, love this! Stuffed mushrooms are one of my favorite appetizers, but serving them this way would be a terrific expansion. Always a love a new meatless meal, too! Thanks for sharing!
Looks both delicious and healthy!
These sound lovely and hearty!