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| White Bean Guacamole Stuffed Portobello Mushroom |
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| White Bean Goat Cheese Stuffed Portobello Mushroom |
Variations on White Bean Stuffed Portobellos
Some days, it's easy to become overwhelmed with the sheer number of possible recipes and meal ideas. Pinterest recipes alone are enough to push my decision-making skills over the edge (sometimes you don't want to make the fifteen-step meal that you pinned three months ago). Often, the best options include keeping it simple-- and working with what you have in your own fridge and pantry.
Therefore, these recipes are brought to you by my need to eat healthily, quickly, and creatively ( and using what ingredients I had around the kitchen!). I bring you white bean stuffed portobello mushroom two ways!
Option 1: White Bean Goat Cheese Stuffed Portobello Mushroom (serves 2)
This is a great warm, gooey, and cheese-y (but healthy!) recipe
Ingredients
2 portobello mushroom caps
1 can of drained and rinsed Great Northern beans (this is going to depend on how stuffed you want your mushroom to be--if you want a lighter meal, 1/2-3/4 of the can should suffice).
2 tsp of garlic powder or fresh garlic
3 oz of garlic and herb goat cheese
1 tsp of salt (or to taste)
1/2 tsp of pepper (or to taste)
1/2 tsp of red pepper flakes (feel free to omit this if you'd like)
1 tbsp of olive oil
2 oz of shredded of Fontina or Gruyere cheese
1tbsp of all purpose seasoning (I like Trader Joe's 21 seasoning salute)
Preheat a 400 degree oven. Using a damp paper towel, wipe down the mushroom so that the cap of the mushroom is clean and smooth. Pull out the stem and scoop out the gills of the mushroom. Grease a baking dish with the olive oil (using leftover olive oil to rub onto the mushroom) and use a tiny bit of your all purpose seasoning to lightly season the mushroom cap.
Mix together the drained and rinsed beans, goat cheese, seasonings (garlic/garlic powder, all purpose seasoning, salt, and peppers) and distribute the mixture evenly in the cavity of the mushroom caps. Sprinkle the shredded cheese on top of each mushroom cap. Bake for 20 minutes until heated through and cheese is bubbly.
Option 2: White Bean Guacamole Stuffed Portobello Mushroom
The cold white bean guac over the warm, smokey mushroom is a great Spring recipe!
Ingredients
2 portobello mushroom caps
1 ripe avocado
1 cup of cherry tomatoes cut in half
1 tbsp of lemon or lime juice
1 can of drained and rinsed Great Northern Beans (again, this is going to depend on how stuffed you want your mushroom to be--if
you want a lighter meal, 1/2-3/4 of the can should suffice)
1/2 tsp of ground cumin
1/2 tsp of cayenne pepper
A generous (or not-so-generous) dash of your favorite hot sauce
1/2 tsp of garlic
1/2 tsp of salt (or to taste)
1/2 tsp of pepper (or to taste)
**optional: 1 tbsp of minced cilantro
Preheat a 400 degree oven. Using a damp paper towel, wipe down the
mushroom so that the cap of the mushroom is clean and smooth. Pull out
the stem and scoop out the gills of the mushroom. Grease a baking dish
with the olive oil (using leftover olive oil to rub onto the mushroom). If you like, take a pinch of the cumin and rub over the cap of the mushrooms. Roast the mushrooms for about 15 minutes
Cut open the avocado, removing the seed, and mash together with the drained and rinsed white beans, lemon/lime juice, spices, garlic, cilantro and hot sauce. Distribute mixture evenly between mushrooms. Garnish with cilantro.
Hope you enjoy one--or BOTH-- recipes!
