- 4 large portobello mushrooms, stems removed
- 4 teaspoons Tasmanian olive oil
- 1 tablespoon of crushed garlic
- Pinch of sea salt
- ½ teaspoon black pepper, divided
- 2 medium-sized shallots, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 2 cups spinach, chopped and tightly packed
- ¼ cup vegetable or mushroom stock
- 1 ½ cups cooked/canned cannellini beans (can be substituted for whatever canned beans you have in the pantry)
- 2 tablespoons flat-leaved parsley, chopped
- 2 tablespoons breadcrumbs, plus more if desired
- ½ cup grated cheese, plus more if desired
Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment paper and place the mushroom upside down onto the tray. Whisk together 3 teaspoons olive oil with the garlic, pinch of sea salt and black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
In a large fry-pan over medium-high heat, heat a generous dash of olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the rosemary and cook for another minute or two. Stir in the spinach and stock. Remove from heat as soon as the spinach begins to wilt.
In a large bowl, mix the shallot-spinach mixture, beans, parsley, breadcrumbs and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.
We Love Leftovers: Portobello mushrooms can be stuffed with almost anything—if you have leftover rice, roast veg or meat in the fridge, substitute these leftovers instead of the bean recipe above.