White Bean and Goat Cheese Stuffed Portabella Mushrooms

Hearty portabella mushrooms are stuffed with a rich mixture of white beans, spinach, and goat cheese for an elegant meatless entrée. Baked in a stoneware casserole baking dish, the meaty mushrooms emerge tender and juicy, with a filling savoury enough to make this dish the centerpiece of the meal. Bring this dish straight from the oven to the table and drizzle the portabellas with a bit of balsamic glaze – the slightly sweet finish brings all the flavours together.

Our Rectangular Casserole creates the ideal environment for this recipe, delivering superior heat retention and even heat distribution until these stuffed mushrooms are toasted and browned to perfection. This casserole comes equipped with a tight-fitting lid, locking in heat and moisture, and is especially convenient when used to transport recipes to pot-lucks and family dinners.

Our White Bean and Goat Cheese Stuffed Portabella Mushrooms offers home cooks a delicious, vegetarian alternative to everyday meal preparation in less than an hour. This recipe can easily be adjusted to accommodate larger groups, offering four portions at a time. Be sure to grab your portabella mushrooms at the local farmers market and follow the steps below!

Preheat oven to 425°F.

Place the portabella caps in the bottom of a large casserole dish. Lightly coat each side with olive oil and sprinkle with salt and pepper. Roast the caps, open side down, until tender, about 10 minutes. Remove from the oven and drain off any excess liquid.

Meanwhile, heat a wide sauté pan over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Once the pan is hot, add the shallots and cook until softened, about 5 minutes. Add the beans and rosemary and cook until heated through, about 2 minutes. Add the spinach to the pan, toss to combine with the beans and cook until spinach is wilted, about 2 minutes longer. Remove the pan from the heat. Season with salt and pepper to taste.

Flip the portabella caps so that the open side is up. Divide the bean mixture among the mushroom caps, and top with the goat cheese. Combine the bread crumbs and grated Parmigiano Reggiano cheese in a small bowl, then sprinkle over the tops of the mushrooms.

Place the lid on the baking dish and place in the preheated oven. Cook for 10 minutes, then remove the lid from the dish. Change oven setting to a low broil, and broil until the bread crumbs are toasted and browned, about 2 minutes. Drizzle with balsamic glaze to serve.