These are heartier than you'd think and work well as a main course along with mashed potatoes. You can make them vegan by leaving out the parmesan cheese in the topping. They can be made ahead through step 6 which makes them an easy dish when you have company and don't want to spend much time in the kitchen.
Serves 4
Ingredients:
4 large portobello mushrooms
4 tsp. olive oil, divided
1 Tbl. balsamic vinegar
Salt & pepper
1 large shallot, chopped
2 garlic cloves, minced
1 tsp. fresh rosemary, minced
3 cups chopped kale or spinach
1/4 cup vegetable broth or white wine
1 can white beans, rinsed and drained
2 Tbl. panko
2 Tbl. grated parmesan cheese
Instructions:
Preheat the oven to 375.
Line a baking sheet with parchment paper. Remove the stems from the portobello mushrooms and place them with gills facing up on the baking sheet.
Drizzle 2 tsp. olive oil and the balsamic vinegar evenly into the insides of the four mushrooms. Season with salt and pepper.
Place the mushrooms in the oven and bake for 10- 15 minutes until they're slightly tender.
Place 2 tsp. olive oil in a large skillet over medium heat. Add the shallots and cook for 5 minutes until just starting to brown. Add the garlic and rosemary and cook another few minutes until the mixture gets fragrant. Stir in the kale/spinach and vegetable broth/wine and cook another few minutes until the greens just start to wilt. Stir in the white beans. Season with more salt and pepper to taste.
Put some of the filling mixture into each of the mushrooms, creating a mound on top.
Place the mushrooms back into the oven and heat for another 10-15 minutes until heated through.
Meanwhile, combine the panko and parmesan in a small bowl. When the mushrooms are done, pull the baking sheet out of the oven and turn on the broiler. Sprinkle some of the panko mixture on top each of the mushrooms. Place under the broiler and cook just until the panko gets slightly brown and crispy.
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