White Bean Stuffed Portobello


Category: Main Dish, Small Plates, Vegetarian

Total Time: 30 mins

Servings: 4


  • 6 Portobello mushrooms (stems discarded)
  • 1 tsp grated lemon zest
  • 2 tbsp fresh lemon juice, plus 1 tsp, divided
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 15 oz can Cannellini beans, rinsed and drained
  • 1 tsp dried thyme
  • 1/2 cup walnuts
  • 1/4 cup water
  • 2 oz feta cheese
  • 6 cups fresh spinach
  • sea salt & black pepper, to taste


  1. Preheat oven to 400 degrees. Place cleaned mushrooms stem side down on a rimmed baking sheet.
  2. In a small bowl, whisk together 2 Tbsp each fresh lemon juice and olive oil. Brush mushrooms with oil mixture and season with salt and pepper, to preferred taste.
  3. Roast mushrooms in oven until tender, approximately 15 minutes. Flip mushrooms and drain juices from the baking sheet. Set aside for now, and increase oven to 450 degrees.
  4. Meanwhile, in a medium saucepan, heat 1 tsp olive oil over medium-high. Add half the garlic and cook 30 seconds, stirring frequently.
  5. Add beans, 1 tsp thyme, and 1/4 cup water. Season with salt and pepper. Simmer to make a sauce, stirring occasionally, until liquid is almost evaporated or 3 minutes. Remove from heat and set aside.
  6. In a food processor, pulse walnuts until coarsely ground. Add 1 tsp olive oil and 1 tsp thyme; pulse to combine.
  7. Top each mushroom with 1/3 cup bean mixture. Next, Divide nut mixture and feta cheese among each mushroom.
  8. Return sheet to oven and cook until cheese melts, approximately 5 minutes.