White Bean Stuffed Mushrooms Recipe
These White Bean Stuffed Mushrooms are a flavorful and satisfying appetizer or side dish. With creamy white beans, savory cheeses, and a hint of spice, these mushrooms are perfect for gatherings or as a hearty snack. You can also make these for a main dish by using large portobello mushrooms.
Ingredients
- 4 large shallots finely chopped
- 2 cloves garlic peeled and minced
- ½ teaspoon kosher salt
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
- 4 tablespoon olive oil 60 ml for the bean mixture
- 2 tablespoon olive oil saute
- 1 tablespoon olive oil filling
- 1 tablespoon olive oil baking
- 1 can white bean 15 oz. can drained and rinsed (about 1 ½ cups or 255 g)
- 1 tablespoon fresh oregano finely chopped
- ½ teaspoon ground black pepper
- ¼ cup shredded mozzarella 30 g
- ¼ cup grated Parmesan 25 g
- ½ cup panko breadcrumbs 30 g
- 4 tablespoons lemon juice 60 ml
- 20-25 large crimini or white button mushrooms 24 oz. or 680 g
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Bean Mixture: In a large bowl, mash the white beans with 4 tablespoons (60 ml) of olive oil and 2 tablespoons (30 ml) of lemon juice using a fork or potato masher. The consistency should be slightly chunky, not completely smooth, but cohesive enough to hold together.4 tablespoon olive oil, 1 can white bean, 4 tablespoons lemon juice
- Cook the Aromatics: Heat the remaining olive oil (approximately 2 tablespoons or 30 ml) in a skillet over medium heat. Add the chopped shallots, ½ teaspoon kosher salt, and the crushed red pepper flakes. Cook for 3–4 minutes until the shallots are softened. Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat.4 large shallots, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper flakes, 2 tablespoon olive oil, 2 cloves garlic
- Combine the Filling: Transfer the sautéed shallot mixture to the bowl with the mashed beans. Once slightly cooled, stir in the shredded mozzarella, grated Parmesan, chopped oregano, panko breadcrumbs, and ¼ teaspoon ground black pepper. Mix until well combined.1 tablespoon fresh oregano, ¼ cup shredded mozzarella, ¼ cup grated Parmesan, ½ cup panko breadcrumbs, ½ teaspoon ground black pepper
- Prepare the Mushrooms: Clean the mushrooms by wiping them with a damp cloth and remove the stems. Use a small knife to carefully cut out a bit of the mushroom center, creating a cavity for the filling. Place the mushrooms, cavity side up, on the prepared baking sheet. Drizzle the mushrooms with 1 tablespoon (15 ml) of olive oil and sprinkle them with ½ teaspoon kosher salt.½ teaspoon kosher salt, 20-25 large crimini or white button mushrooms, 1 tablespoon olive oil
- Stuff and Bake: Spoon the prepared filling into the mushroom cavities, packing it slightly to ensure it stays in place. Drizzle the filled mushrooms with the remaining olive oil (about 1 tablespoon or 15 ml). Bake in the preheated oven for 18–22 minutes, or until the mushrooms are tender and the filling is golden brown.1 tablespoon olive oil
Notes
For a main dish version, use large portobello mushrooms and increase the baking time by 5–7 minutes.
These stuffed mushrooms are best served warm, but they can also be enjoyed at room temperature.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
These stuffed mushrooms are best served warm, but they can also be enjoyed at room temperature.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 74kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 129mgPotassium: 154mgFiber: 1gSugar: 1gVitamin A: 32IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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