I would consider myself a meat and potatoes kind of girl. I grew up eating most of my meals with the composition of a protein, a starch, and a vegetable. I still often follow this model today but I have been trying to break out of that mold and eat less starches and meat if possible. I’m starting off with these White Bean and Spinach Stuffed Mushrooms.
Eating no meat is a stretch for me…no potatoes is bad enough but take away my red meat and I may get Hangry! (In case you have not yet heard this made up word… It is the point when you are so hungry you are angry. Hungry + Angry = Hangry). But, if I am going to splurge the way I often do I need to balance it out sometimes.
Mushrooms are becoming one of my go-to veggies to fill this starch and meat gap. Mushrooms have a meaty texture to them and are very filling. I started playing around with ingredients to fill the mushrooms with to make them even more of a meal and not just a side dish. I ended up with my latest recipe, White Bean and Spinach Stuffed Mushrooms. I have made them a large handful of times and they are always a pleaser.
These white bean and spinach stuffed mushrooms are the perfect Meatless Monday dinner choice. Or, you can easily pair them with your favorite protein as a hearty side dish. I have done both and they work out great either way.
….all for the love of the dish
- 6 Medium/large Portabella Mushrooms (You can use regular white mushrooms as well)
- ½ can white beans (cannelloni)
- 2 Tbsp juice from can of beans
- 3 cloves of garlic
- 2 Tbsp olive oil
- 1 Tbsp lemon juice (If you have fresh lemon on hand-even better!)
- 2 cups spinach
- 1 Tsp crushed red pepper
- salt and pepper to taste
- 1/4 cup panko breadcrumbs
- 1 Tbsp butter
- cooking spray
- Tools Needed- Food Processor or Blender
- Preheat oven to 375 degrees.
- Put ¾ of the beans, juice from beans, lemon juice, 2 cloves of garlic, 1 Tbsp olive oil, red pepper flakes, salt and pepper into the food processor. Pulse for 1 minute or until smooth.
- Meanwhile, heat remaining 1 Tbsp of olive oil in a medium pan over medium heat. Once heated add garlic and cook for 30 seconds or until fragrant. Add the spinach and cook for 1 minute. Remove from heat.
- Add the remaining beans and spinach mixture to the pureed bean mixture. Stir until mixed.
- Wash mushrooms and remove any stems necessary.
- Line a greased (sprayed) baking pan with mushrooms. Spoon a heaping spoonful of the bean mixture into each mushroom cap.
- Melt 1 tablespoon of butter. Add the ¼ cup of panko crumbs to the butter and mix until each crumb is coated. Sprinkle 1/6 of the mixture onto each mushroom.
- Spray the tops of the mushrooms with a light coating of cooking spray and place in the oven.
- Bake for 15 minutes.