- 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).
Mushroom substitution: I know there are lots of people who don't like mushrooms, so I think this vegetable mixture would work well with other base veggies as well, such as bell pepper, tomatoes, or winter squash (instead of the portabella), although I have not tried this recipe with them. The veggie mixture alone would also be great over baked potatoes topped with some avocado or salad dressing!
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 14g
- Sodium: 51mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0g