One of the great things about mushrooms of all types is their sponge-like quality. Portobellos are no exception. This recipe bastes them before roasting with a lemony dressing and they really soak up all that flavor which comes through nicely in the finished dish.
I hope this will become a weeknight staple in your house as it has in mine.
White Bean Stuffed Roasted Portobellos:
Yields 4 main course servings
4 medium Portobello mushrooms
2, 15 oz cans Cannelini beans ( I like Eden brand)
1 clove garlic
1/4 cup g-free breadcrumbs
1/4 cup crumbled feta cheese
juice and zest from 1 lemon
3 TB olive oil
1/4 cup water
1 TB fresh thyme
salt, pepper, and red chile flakes to taste
1) Preheat the oven to 400 degrees. Remove the stems and place the mushrooms stem side down on a lined baking sheet. In a small bowl, combine the lemon juice, zest, and 2 TB olive oil. Sprinkle the mushrooms with salt & pepper and brush them with the lemon juice mixture. Roast for 15 minutes or until the mushrooms are tender.
2) Meanwhile, add the remaining 1 TB olive oil to a saute pan. Add the whole garlic clove to the oil and heat until barely golden brown and fragrant, about 2 minutes. Rinse and drain the beans and add them to the garlic and oil. Add the thyme, water, salt, pepper, and chile flakes to taste. Bring to a simmer and cook, until most of the water is absorbed, about 5 minutes. Remove the garlic clove and set aside.
3) When the mushrooms are cooked through, remove them from the oven and turn up the heat to 450 degrees. Flip the mushrooms so the gills are now facing up. Add 1/3 cup bean mixture to each mushroom cap. Sprinkle on 1 TB breadcrumbs and 1 TB feta per mushroom. Return to the oven and cook until the breadcrumbs are golden and the cheese is melted, about 5 minutes more.