This post is written in partnership with the BUSH’S® Beans. Thanks for supporting everything that makes nutrition happen!
Adding another plant-forward recipe for your Meatless Monday archives – veggie stuffed portobello mushrooms! Mushrooms are versatile vegetable that work in a variety of vegetarian friendly recipes because of the great hearty texture.
I stuffed these with the BUSH’S® Mixed Chili Beans– it’s a combination of pinto and kidney beans that’s slow simmered with garlic, onion, and spices.
Plus, it’s packed with 7 grams of fiber and protein per serving, that not only makes the dish extra hearty this season, but will keep you full and satisfied. Beans provide a source of protein without cholesterol or trans fats, so even if you are not typically a vegetarian, swapping out a few meals each week without using meat still provides you with these great nutrition benefits. Check out the video above and how to prepare and find the recipe below!
A few tips on preparing portobello mushrooms: you want to start by taking the stem from the inside of the mushroom first (it will break off pretty easy). Then, just take a spoon and gently scrape + discard the inner gills from the caps.
- ● 4 large portobello mushroom caps
- ● 1 can BUSH’S Mixed Chili Beans
- ● 1 cup grape tomatoes, sliced in halves
- ● ¼ cup chopped parsley
- ● 2 cups spinach
- ● 2 tbsp panko breadcrumbs
- ● 2 tbsp grated parmesan cheese
- ● 3 cloves garlic, chopped
- ● 4 tsp olive oil, divided
- ● Pinch of sea salt
- Heat oven to 450°.
- On a baking sheet lined with parchment paper, place caps top up.
- Brush caps with 2 tsp olive oil and season with sea salt.
- Bake mushrooms until they soften, around 5-6 minutes.
- In a skillet over medium heat, heat remaining 2 teaspoons oil. Add garlic and cook for 1 minute.
- Stir in BUSH’S® Mixed Chili Beans, tomatoes, and parsley. Cook for 5 minutes and add in spinach until wilted.
- Drain juice from mushroom caps and place back onto baking sheet - top down. Brush with remaining olive oil.
- Stuff caps with the mixed beans.
- In a separate bowl, combine panko and Parmesan. Divide among caps (about 2 tbsp per cap).
- Place stuffed mushrooms back into the oven and bake until panko is golden, around 10 minutes.
- Garnish with fresh parsley and serve immediately.
