STUFFED PORTOBELLO MUSHROOMS

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Stuffed Portobello Mushrooms image

Provided by Harley Pasternak, M.Sc.

Categories     Bean     Cheese     Dairy     Leafy Green     Mushroom     Vegetable     Bake     Quick & Easy     Spinach     Fall     Winter

Yield Serves 2

Number Of Ingredients 8

2 portobello mushrooms
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Salt and black pepper
1 leek, thinly sliced and rinsed clean (white and light green parts only)
2 cups spinach leaves
1/2 cup canned white kidney or cannellini beans, drained and rinsed
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
  • Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
  • Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.

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