Smothered Portabella Mushrooms in Spinach and Beans
Dive into a wholesome, flavor-packed dish with these Smothered Portabella Mushrooms in Spinach and Beans! This plant-based recipe transforms hearty portabella mushroom caps into a canvas for a savory filling of tender cannellini beans, sautéed spinach, and aromatic spices like smoked paprika and garlic. Each mushroom is baked to perfection, creating a satisfying blend of earthy, umami-rich flavors and a melt-in-your-mouth texture. With simple ingredients like olive oil, vegetable broth, and soy sauce, this recipe is both nutritious and easy to prepare, taking just 40 minutes from start to finish. Perfect for vegetarians, vegans, or anyone craving a meat-free comfort dish, this meal is ideal for weeknight dinners or as a show-stopping entrée for guests. Garnish with fresh parsley for a vibrant finishing touch and serve these stuffed mushrooms as a standalone dish or alongside a leafy green salad.
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Recipe Information
Ingredients
- 4 large caps portabella mushrooms
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 6 cups baby spinach
- 1 15-ounce can, drained and rinsed cannellini beans
- 0.5 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Remove the stems from the portabella mushrooms and gently scrape out the gills with a spoon. Wipe the caps clean with a damp paper towel.
Brush the mushroom caps with 1 tablespoon of olive oil on both sides and place them gill-side up on a baking sheet. Bake them for 10 minutes, then set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the baby spinach to the skillet, stirring until wilted, about 2-3 minutes.
Stir in the cannellini beans, vegetable broth, soy sauce, smoked paprika, black pepper, and salt. Let the mixture simmer for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Spoon the spinach and bean mixture evenly over each baked mushroom cap.
Return the mushrooms to the oven and bake for an additional 8-10 minutes until the mushrooms are tender and the filling is heated through.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3373 mg | 147% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 16.6 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 396 mg | 30% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3532 mg | 75% | |
*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.
