Green Bean Stuffed Portabellas
Elevate your vegetable game with these flavorful Green Bean Stuffed Portabellas, a perfect blend of hearty portabella mushroom caps and a cheesy, savory stuffing that’s loaded with tender-crisp green beans. This recipe combines the earthy depth of roasted mushrooms with the crunch of garlic-sautéed green beans, all topped with a golden breadcrumb crust infused with Italian seasoning, Parmesan, and mozzarella cheese. With a quick prep time of 15 minutes and an oven-baked finish, this dish is ideal for a vegetarian main course or a stunning side. Whether you’re hosting a dinner party or craving a wholesome, veggie-packed meal, these stuffed mushrooms are sure to impress with their rich flavors and irresistible texture.
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Recipe Information
Ingredients
- 4 pieces Portabella mushrooms (large, stems removed)
- 2 cups Green beans (trimmed and cut into 1-inch pieces)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 cup Breadcrumbs (preferably panko)
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Mozzarella cheese (shredded)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the portabella mushrooms.
Bring a medium pot of water to a boil. Add the green beans and blanch for 3-4 minutes, until tender-crisp. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Place the portabella mushrooms cap-side down in the prepared baking dish. Drizzle 1 tablespoon of olive oil evenly over the mushroom caps and set aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the blanched green beans to the skillet and cook for 2-3 minutes, stirring occasionally. Remove from heat.
In a mixing bowl, combine the breadcrumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Stir well to create a crumbly mixture.
Add the warm green bean and garlic mixture to the bowl with the breadcrumb mixture. Toss everything together until well combined.
Spoon the green bean stuffing mixture evenly into the prepared portabella mushroom caps, pressing gently to mound it on top.
Bake the stuffed mushrooms in the preheated oven for 20 minutes. Then, switch to the broiler setting and broil for 2-3 minutes, until the tops are golden brown and the cheese is melted.
Remove from the oven and let the stuffed mushrooms cool for 5 minutes before serving.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.9 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1863 mg | 143% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
