Stuffed Portobello Mushrooms

Ingredients for Stuffed Portobello Mushrooms

• 2 portobello mushrooms

• 1 teaspoon olive oil

• 1 teaspoon balsamic vinegar

• Salt and black pepper

• 1 leek, thinly sliced and rinsed clean (white and light green parts only)

• 2 cups spinach leaves

• 1/2 cup canned white kidney or cannellini beans, drained and rinsed

• 2 tablespoons grated Parmesan cheese

Preheat the oven to 232°C. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.

Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavours.

Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.