Mushrooms:Stuffed Portobello Mushrooms

By á-4084

Ingredients

• 4 large portobello mushrooms, stems removed
• 4 teaspoons olive oil, divided
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon sea salt, divided
• 1/2 teaspoon black pepper, divided
• 2 medium-sized shallots, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 2 cups spinach, chopped and tightly packed
• 1/4 cup vegetable or mushroom broth
• 1 1/2 cups cooked cannellini beans
• 2 tablespoons flat-leaved parsley, chopped
• 2 tablespoons breadcrumbs, plus more if desired
• 2 tablespoons nutritional yeast, plus more if desired

Details

Adapted from cooking.nytimes.com

Preparation

Step 1

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.