This colorful dish is a mushroom lover’s delight, and is full of Italian flavors. While these may look fancy, they can be a great everyday main dish. This makes two large, stuffed mushrooms, but it can easily be doubled or tripled to serve more people.
- 2 large portabella mushrooms
- 1 cup chopped white, yellow or red onion (about half of a medium onion)
- ½ cup chopped yellow or orange bell pepper
- ½ cup chopped zucchini
- 1 teaspoon dried Italian seasoning
- 1 medium-large clove garlic, finely chopped (or about 1 teaspoon)
- ½ cup cooked cannellini beans, drained and rinsed
- ½ cup halved cherry tomatoes
- 2 teaspoons balsamic vinegar
- 1 cup chopped spinach
- 1 tablespoon chopped fresh basil
- To prepare the mushrooms, dust their caps off if you notice any debris. Snap off the stems and discard (or keep for vegetable stock). With a spoon, gently remove the dark brown gills from the underside of the mushrooms, and discard. Cut a thin slice (¼-inch or less) from the bottom of each mushroom (see photo below), and set aside. Place the mushrooms, hollow-side up, on a baking sheet lined with parchment paper or a silicon baking mat.
- Cut the two bottom-mushroom slices into small squares (½ to ¾ cup). Preheat the oven to 375°F.
- Heat 1 tablespoon of water in a fry pan over medium-high heat. When the water starts to sputter, add the onion, bell pepper, zucchini, and mushrooms (from step 2), and cook while stirring for 4 to 5 minutes, adding water as needed to prevent sticking.
- Stir in the Italian seasoning and garlic, and cook while stirring for another minute, still adding water as needed. Last, stir in the beans, tomatoes, vinegar, spinach, and basil, and heat until the spinach is wilted and there is no liquid in the bottom of the pan. Remove from the heat.
- Spoon the filling into the two mushroom caps firmly, mounding it a little on the top. Bake uncovered for 22 to 24 minutes, until the top starts to brown. Serve as is, garnished with fresh basil, or dust the tops with ground black pepper and/or grated pine nuts, walnuts or cashews (using a rotary cheese grater).
Above: The two mushrooms with their stems snapped off. The dark brown areas are the gills, which will be scraped out in step 1.
Above: This shows the mushrooms with the gills scraped out and the slices from the bottom. The slicing off at the bottom allows the mushrooms to sit flat and also, after chopped, add flavor to the filling.
Above: This is showing the bottom of the mushrooms after each is sliced.
Above: I like to keep the vegetables chopped or cut into small pieces for this recipe. This shows the onion, mushrooms (sliced from the bottoms, then chopped), the zucchini, tomato, and yellow bell pepper.
Above: The chopped spinach, garlic, basil, dried Italian seasoning, and white cannellini beans.
Above: This shows the frying pan of vegetable filling and how there should not be any water in the bottom when done cooking.
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