Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms, stems removed; 4 teaspoons olive oil, divided; 2 teaspoons balsamic vinegar; 1/2 teaspoon sea salt, divided; 1/2 teaspoon black pepper, divided; 2 medium-sized shallots, chopped; 2 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped; 2 cups spinach, chopped and tightly packed; 1/4 cup vegetable or mushroom broth; 1 1/2 cups cooked cannellini beans; 2 tablespoons flat-leaved parsley, chopped; 2 tablespoons breadcrumbs, plus more if desired; 2 tablespoons nutritional yeast, plus more if desired

Recipe from Dianne Wenz

Adapted by Tara Parker-Pope

Updated April 26, 2024

Stuffed Portobello Mushrooms — Andrew Scrivani for The New York Times

Total Time: 40 minutes
Cook Time: 40 minutes active cook time
Rating: 4(619)
Comments: Read comments

Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors.

For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them.

"I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms. Wenz. “To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal." —Tara Parker-Pope

Featured in: Vegetarian Thanksgiving: Stuffed Portobello Mushrooms

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Ingredients

Yield:4 servings

4large portobello mushrooms, stems removed
4teaspoons olive oil, divided
2teaspoons balsamic vinegar
½teaspoon sea salt, divided
½teaspoon black pepper, divided
2medium-sized shallots, chopped
2cloves garlic, minced
1teaspoon fresh rosemary, chopped
2cups spinach, chopped and tightly packed
¼cup vegetable or mushroom broth
1½cups cooked cannellini beans
2tablespoons flat-leaved parsley, chopped
2tablespoons breadcrumbs, plus more if desired
2tablespoons nutritional yeast, plus more if desired

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
Step 2
In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
Step 3
In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

Ratings

4 out of 5

619 user ratings

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Comments

Nicole7 years ago

Nutritional yeast adds a cheesy flavour to dishes. It's usually used to add cheese flavour to vegan dishes. Since there are no milk or egg ingredients in this recipe I'm assuming that's what it's for. If you don't have it already I would just add some parmesan or other grated cheese.

LarChar7 years ago

I made them as an appetizer using smaller mushroom caps and the were a big hit. Otherwise no modifications. Proof that there is no need for sausage or crab to satisfy your guests. I will definitely be making the entry style next time.

Gretchen7 years ago

Does "upside down" mean with the gills up? Seems easier to "brush the mushrooms with the mixture" if it means domed side up.

Judy1 month ago

Didn’t have beans, so added corn from freshly steamed corncob. Made it take like spring!

Crab6 months ago

Made this with pinto beans because the store didn’t have cannellini. Also added queso ranchero because I didn’t have nutritional yeast. They ended up really good, I think in the future I would have seasoned the mushroom more because it was pretty flavorless in the middle. But was not hard and I would make again!

Added goat chz, et al. and it was delish!1 year ago

Added: goat cheese, diced zuccini and sun dried tomatoes to the mixture and balsamic glaze on top Substituted: the beans for quinoa and doubled the rosemary for a more bold flavor

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