Cannellini Beans stuffed portabello mushrooms
This is my entry for My Legume Love Affair - Ninth Helping (hosted by Laurie of Mediterranean Cooking in Alaska)
3 big portabello mushroom caps or 6 white mushrooms big enough to be stuffed
1 big onion sliced into thin pieces
2 garlic crushed
1/2 tsp sugar
I can(454 gram)cannellini beans(Youca n substitue them with navy/lima or garbanzos)
black pepper to taste
salt to taste
2 teaspoons chopped fresh rosemary(1 teaspoon if it is dried)
2 tablespoons oil(I used olive oil)
2 tablespoons crumbled feta cheese
Remove the stalks from mushroom.
Scrape the gills sprinkle some salt and pepper on the stalk side
Spray mushrooms with oil
I grilled them in Cuisinart grill, if you do not have a grill..spray your nonstick with oil place the mushroom on the pan and press it with a steel\/wooden spatula, so that it sizzles and cooks nicely
Now prepare the filling:
Take a non-stick pan
Heat 1 table spoon oil
Add onions , garlic , chopped herb, sugar, black pepper and salt to taste
keep it on medium flame and let it caramelize(onions will turn to nice light brown ...butterscotch color)
Drain and Mash the beans and keep ready.(Don't mash it into a paste,just a rough mash should suffice)
Once the onions caramelize, add the beans, cheese and mix well.Add the remaining tablespoon of oil to the mixture.
Separate the mixture into 3 parts, place the mushroom stalk side up on a plate and mound on the filling. I served it with grilled asparagus. See Illustration
User Comments & Tips
If you are using regular mushrooms spread out the filling among the mushrooms.
You can serve it with simple salad or grilled vegetables.
You can even broil(say 6-8 minutes) or bake the mushroom in oven(350degrees F 30 minutes) after spraying it with oil.
If you prefer more tanginess you can substitue goat cheese for feta