Recipes: White Bean Stuffed Portobellos

For whatever reason, my domestic side kicked in recently when I began to cook for the first time. Ever. As part of my “30 before 30” challenge, I’ve been trying at least one new recipe per month for a year. Our oven is now deceased, so while we wait for the landlord to bring it back to life, we are making do with our stove top (which still works!) and convection oven. Before our oven kicked the bucket, I made the following recipe from a recent issue of Martha Stewart’s Everyday Food, which I now have a monthly subscription to, thanks to Pete! Be sure to keep in mind that the portions allow for enough food for a delicious lunch with leftovers the following day.

Does anyone have a recommendation for a tasty wintry recipe we can cook on our stove top? We can only eat so much grilled cheese, stir fry and pizza before our tastebuds get bored.

White-Bean Stuffed Portobellos
4 Servings

6 large Portobello mushrooms, stems discarded
1 teaspoon grated lemon zest, plus 2 tablespoons plus 1 teaspoon lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 garlic cloves, minced
2 cans (15.5 ounces each) cannelli beans, rinsed and drained
2 teaspoons fresh thyme leaves
2 thick slices crusty bread (from a 1-pound loaf), crusts removed
2 ounces feta cheese, crumbled
3 bunches spinach (about 3 pounds total), trimmed and washed


Preheat oven to 400 degrees F. Place mushrooms, stem side down, on a rimmed baking sheet. In a small bowl, whisk together 2 tablespoons each lemon juice and oil. Brush mushrooms with oil mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices, 15 minutes. Flip and drain juices from sheet. Reserve 2 mushrooms for tomorrow’s lunch. Increase oven to 450 degrees.

Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add half the garlic and cook, stirring until fragrant, 30 seconds. Add beans, 1 teaspoon thyme and ¼ cup water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, 3 minutes.

In a food processor, pulse bread until coarse crumbs form. Add 1 teaspoon oil and 1 teaspoon thyme; pulse to combine. Top each mushroom with 1/3 cup bean mixture. Reserve remaining beans for lunch. Divide cheese and breadcrumbs among each mushroom. Return sheet to oven and cook until breadcrumbs are golden brown, 5 minutes.

In a large skillet, heat 1 teaspoon oil over medium-high. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Gradually add half the spinach (reserve remaining spinach for lunch), season with salt and pepper, and toss until wilted. Add lemon zest and 1 teaspoon lemon juice and toss to combine. Serve spinach alongside stuffed mushrooms.

Nutrition facts (amount per serving): Calories: 329; Total fat: 11.7 g; Protein: 13.5 g; Carbs: 46.4 g; Fiber: 13.7 g.


10 thoughts on “Recipes: White Bean Stuffed Portobellos”

  1. Hey sweets… have you thought about getting or using a toaster oven? When you’re only cooking for two, a toaster oven is usually plenty big enough to bake something in! Also great in the summer when you don’t want to heat up your whole place when cooking with the larger oven 🙂 Just a thought while you wait to get your oven fixed!


  2. Yup, we already have one! The convection oven is like a toaster oven and rotisserie fancy thing all in one. I think I could probably bake in it, it goes up to 390 degrees 🙂 Thanks for the recommendation!


  3. This is true, every time we use the convection/toaster oven for an extended period of time, it always results in the smoke detector going off when I open the wee glass door.


  4. Super simple recipe that I use…it’s not fancy. Get some white rice, and get a can of the seasoned tuna that bumblebee has (any flavor, they’re all delicious). When the rice is done, add the can of tuna in, juice and all, and mix it. Make some veggies on the side. Done and done!
    Get rope sausage, a rice and bean mix like Zatarain’s, and a can of stewed tomatoes. Crumble up the sausage and cook it on the stove top. Make the rice and bean mix. When the sausage is done, drain it if need be, and put it in the rice pot. Add the stewed tomatoes. Super delicious, and it makes a lot for a little bit of money!


  5. Oven schmoven… not necessary for lots of great cooking. You need to start searing and sauteing. You can use this method for meat or veggies. You can also braise and stew. Tons of great options with no oven needed. Does this mean you’re gonna cook at Christmas?


  6. Thank you, very useful. I wasnt actually a big fan of Spinach for many years (ok, that’s a total understatement, I hated the stuff), but after marrying a vegetarian I kind of had to get used to it, and have gradually come to love the stuff. Spinach curry is now my absolute favouritest! I recently found adedicated spinach recipes website which is my new favourite site now, you should have a look!


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