There are a handful of flavor combinations that I love in a stuffed mushroom. The first few that come to mind are pancetta and garlic, Gruyere cheese and fresh thyme, and this variation–white beans, rosemary and leeks. When cooked down in a touch of olive oil, leeks become very tender and give any dish a mild oniony flavor. Combined with buttery white beans and chopped, fresh rosemary, this combination is not only great in a mushroom, but also as a pasta topping or even the base for a lovely chicken soup.
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Leek & White Bean-Stuffed Portobello Mushrooms
Ingredients:
- 2 portobello mushrooms, cleaned of dirt and stems removed
- olive oil
- salt and pepper
- splash of balsamic vinegar
- 1 leek, root end and green stem end removed, white parts cut into half-moons, rinsed and drained
- 1 1/2 teaspoons chopped, fresh rosemary
- 2 Tablespoons dry white wine
- 1/2 cup canned white beans (drained and rinsed)
- Panko breadcrumbs
Directions:
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray. Arrange the portobello caps, stem-side up, on the bakign sheet; season each with a pinch of salt and pepper, and about ½ teaspoon of balsamic vinegar. Bake in the oven for 8-10 minutes, or until the mushrooms are tender and have exuded some of their liquid.
- In the meantime, make the filling. In a medium saute pan heat 1 Tablespoon of olive oil. Add in the prepped leeks along with ¼ teaspoon of salt and a grinding of pepper. Cook for 5 minutes over medium-low heat; add in the chopped rosemary and the white wine, reduce the heat to low and cook for another 2 minutes. When most of the liquid has cooked down, add in the beans and stir.
- Divide the mixture among the warm mushroom caps. Top with 1 Tablespoon of bread crumbs divided among the two mushrooms and bake again for 5 minutes. Serve warm.
Tagged: balsamic vinegar, fresh rosemary, leeks, mushrooms, panko breadcrumbs, portobello mushroms, stuffed mushrooms, vegetarian, white beans, white wine
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