Portobello Mushrooms with Cannellini Beans and Chimichurri: A Hearty, Vibrant Meal
This easy, flavorful portobello mushroom dish pairs creamy cannellini beans with zesty chimichurri for a nourishing plant-based entrée.
Portobello Mushrooms with Cannellini Beans and Chimichurri
Looking for a nourishing vegetarian dish bursting with flavor, texture, and color? This recipe for portobello mushrooms with cannellini beans and chimichurri combines meaty roasted mushrooms, a creamy white bean medley, and a vibrant South American sauce for an irresistible entrée or hearty side. In about 40 minutes, you can deliver a meal that’s as elegant and satisfying as it is healthy.
Why You’ll Love This Recipe
- Plant-based protein: Cannellini beans provide fiber, protein, and a creamy texture.
- Bold, herbaceous flavor: Chimichurri sauce adds punchy brightness to each bite.
- Easy to prepare: Minimal steps and approachable ingredients make it weeknight-friendly.
- Eye-catching presentation: Juicy, roasted mushrooms make for a beautiful main dish.
What Are Portobello Mushrooms?
Portobello mushrooms are mature, fully grown cremini mushrooms distinguished by their large caps (up to 6 inches across) and meaty texture. When roasted or grilled, they develop a savory umami flavor and a satisfying chewiness. Portobellos are frequently used as a hearty vegetable main, and their shape is perfect for stuffing with grains, beans, salads, or sautéed greens.
Cannellini Beans: Creamy, Protein-Packed Goodness
Cannellini beans are Italian white beans known for their mild flavor and creamy interior. Part of the legume family, they boast a generous amount of plant-based protein and soluble fiber. These beans are a popular component in Mediterranean and Tuscan cuisine, often found in minestrone, salads, and hearty stews. In this recipe, they create a rich, comforting filling for the portobello caps.
Chimichurri: The Ultimate Fresh-Herb Sauce
Originating from Argentina and Uruguay, chimichurri is a zesty green sauce bursting with chopped herbs (traditionally parsley and oregano), garlic, olive oil, vinegar, and a hint of chili. It’s typically served with grilled meats, but its tangy, bold flavor is equally dazzling atop roasted vegetables and beans. Chimichurri brings brightness and depth to the earthy mushrooms and beans, tying the dish together.
Ingredients
- 4 large portobello mushrooms (stems removed, caps wiped clean)
- 2 tablespoons extra virgin olive oil
- 1/2 small red onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/4 cup sun-dried tomatoes, packed in oil, chopped (plus 1 tablespoon oil from the jar)
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups baby spinach, roughly chopped
- 3 tablespoons chopped Italian parsley (divided for beans and topping)
- 1/2 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Chimichurri
- 1/2 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
- 3 garlic cloves, minced
- 1 small shallot, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili flakes or finely minced fresh chili (to taste)
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
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Step-by-Step Instructions
1. Prep and Roast the Portobello Mushrooms
- Preheat your oven to 425°F (220°C).
- Remove stems and gently scoop out brownish gills from the underside of each mushroom cap with a spoon (this prevents moisture and bitterness).
- Brush the mushroom caps with 1 tablespoon olive oil, then sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place mushrooms gill side up on a parchment-lined baking sheet. Roast for 15–20 minutes, until tender and juicy. Set aside.
2. Prepare the Cannellini Bean Mixture
- While mushrooms roast, heat 1 tablespoon olive oil (plus 1 tablespoon sun-dried tomato oil) in a skillet over medium heat.
- Add red onion and cook until softened, about 2 minutes. Stir in garlic, sautéing for 1 minute more.
- Add rinsed cannellini beans, sun-dried tomatoes, thyme, and remaining salt and pepper. Cook, stirring often, until warmed through, 3–4 minutes.
- Add chopped spinach and cook just until wilted. Remove from heat and stir in half the parsley, lemon zest, and red pepper flakes if using.
3. Make the Chimichurri Sauce
- In a medium bowl, combine parsley, cilantro, oregano, garlic, shallot, salt, and chili flakes.
- Stir in red wine vinegar and gradually whisk in olive oil until well mixed and glossy.
- Let stand 10 minutes for flavors to meld (chimichurri can be made several days ahead and refrigerated; bring to room temperature before using).
4. Assemble and Serve
- Fill each roasted mushroom cap with generous scoops of the warm cannellini bean mixture.
- Top with spoonfuls of fresh chimichurri sauce and the remaining parsley.
- Serve immediately, with extra chimichurri on the side.
Nutritional Benefits
| Ingredient | Key Benefits |
|---|---|
| Portobello Mushrooms | Low-calorie, high in antioxidants, B vitamins, and satisfying umami depth |
| Cannellini Beans | Excellent source of plant protein, fiber, iron, and magnesium |
| Sun-dried Tomatoes | Concentrated lycopene, vitamins C and K |
| Spinach | Rich in folate, vitamin A, and iron |
| Chimichurri | Fresh herbs deliver anti-inflammatory phytochemicals |
| Olive Oil | Heart-healthy monounsaturated fats, strong antioxidant activity |
Serving Suggestions and Variations
- Main dish: Serve 2 stuffed mushrooms per person with a simple leafy green salad, crusty bread, or cooked quinoa.
- As a side: Pair with grilled fish, tofu steaks, or seared polenta.
- Make it vegan: This recipe is naturally vegan—ensure your sun-dried tomatoes and bread (if serving) contain no dairy or animal products.
- Add crunch: Top with lightly toasted pine nuts or pumpkin seeds.
- Spice it up: Stir chopped pickled jalapeños or extra chili into your chimichurri for more heat.
- Try different beans: Substitute navy or butter beans if cannellini are unavailable.
Tips for Perfect Stuffed Portobello Mushrooms
- Choose mushrooms that are large, fresh, and free of blemishes for best results.
- Be sure to remove gills to prevent soggy caps and a muddy taste.
- Roast mushroom caps separately before filling to develop a meaty, caramelized flavor.
- Taste your bean mixture for seasoning—cannellini beans and mushrooms can both use assertive salt and bright flavors.
- Chimichurri ingredients can be adjusted to your taste: more garlic for pungency, more vinegar for tang.
Make It Ahead
- Chimichurri can be made and refrigerated up to 3 days ahead.
- Prepare the bean filling and roast the mushrooms a few hours ahead of time; store filling and caps separately, then reheat and assemble before serving.
Storage and Leftovers
- Leftover filled mushrooms can be refrigerated in an airtight container for up to 2 days.
- Reheat in the oven at 350°F (175°C) until warmed through. Add fresh herbs or chimichurri right before serving.
Frequently Asked Questions (FAQs)
Q: What protein can I add if I want a non-vegetarian option?
A: Grilled chicken, sliced steak, or crumbled, cooked sausage can be added to the bean mixture or served on top for added protein and heartiness.
Q: Are portobello mushrooms gluten-free?
A: Yes, portobellos are naturally gluten-free, as are the other main ingredients in this recipe. Always verify packaged goods such as sun-dried tomatoes for hidden gluten.
Q: Can this be made oil-free?
A: For an oil-free version, omit oil and sauté vegetables in a splash of broth or water. The chimichurri can be blended with more vinegar or lemon juice to compensate for texture.
Q: What can I serve with these mushrooms for a complete meal?
A: Whole grain salads like quinoa, farro, or a green salad with citrus dressing complement these mushrooms well. Roasted potatoes or steamed broccoli make them a fuller meal.
Q: What other herbs work well in chimichurri?
A: Chimichurri is flexible—try fresh mint, basil, or dill for a unique twist. Always use plenty of parsley for the classic base.
Final Tips for Success
- For best texture, do not overfill the mushroom caps—a generous scoop is sufficient.
- Chimichurri gets more flavorful as it sits; always taste and adjust seasoning before serving.
- Garnish with extra lemon zest or a sprinkle of flaky salt for an elevated finish.
With their satisfying simplicity and knockout flavors, these portobello mushrooms with cannellini beans and chimichurri are poised to become a favorite addition to your healthy recipe rotation. Enjoy this colorful, satisfying, and protein-rich dish any night of the week!
References
- https://www.tastingtable.com/1230348/stuffed-portobello-mushrooms-recipe/
- https://uncleg.com/portobello-toscano/
- https://healthyfoodiegirl.com/portobello-mushrooms-with-white-bean-salad/
- https://rachelschultz.com/2013/09/22/white-bean-stuffed-portobellos/
- https://www.lecreuset.com/white-bean-and-goat-cheese-stuffed-portabella-mushrooms/LCR-2682.html
- https://balancingbowls.com/white-bean-stuffed-mushrooms/
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