White Bean Stuffed Mushrooms Recipe cover

From the Cook

1/9

White Bean Stuffed Mushrooms Recipe

Balancing Bowls Verified

Balancingbowls.com

Ingredients

Warning0 allergens identified

White Bean Stuffed Mushrooms Recipe

4 shallotsfinely chopped

2 cloves garlicpeeled and minced

1 tsp kosher saltdivided

½ tsp red pepper flakescrushed

⅓ cup olive oil(4 tablespoons for the filling, the rest for sautéing the shallots and garlic)

1 can white beans(15 oz) drained and rinsed

1 tbsp fresh oreganofinely chopped

½ tsp ground black pepper

¼ cup mozzarellashredded

¼ cup Parmesangrated

½ cup panko breadcrumbs

4 tablespoons lemon juice

20 cremini or white button mushrooms20-25 large ones

Instructions

Visit Blog

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Bean Mixture: In a large bowl, mash the white beans with 4 tablespoons (60 ml) of olive oil and 2 tablespoons (30 ml) of lemon juice using a fork or potato masher. The consistency should be slightly chunky, not completely smooth, but cohesive enough to hold together.

Cook the Aromatics: Heat the remaining olive oil (approximately 2 tablespoons or 30 ml) in a skillet over medium heat. Add the chopped shallots, ½ teaspoon kosher salt, and the crushed red pepper flakes. Cook for 3-4 minutes until the shallots are softened. Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat.

Combine the Filling: Transfer the sautéed shallot mixture to the bowl with the mashed beans. Once slightly cooled, stir in the shredded mozzarella, grated Parmesan, chopped oregano, panko breadcrumbs, and ¼ teaspoon ground black pepper. Mix until well combined.

Prepare the Mushrooms: Clean the mushrooms by wiping them with a damp cloth and remove the stems. Use a small knife to carefully cut out a bit of the mushroom center, creating a cavity for the filling. Place the mushrooms, cavity side up, on the prepared baking sheet. Drizzle the mushrooms with 1 tablespoon (15 ml) of olive oil and sprinkle them with ½ teaspoon kosher salt.

Stuff and Bake: Spoon the prepared filling into the mushroom cavities, packing it slightly to ensure it stays in place. Drizzle the filled mushrooms with the remaining olive oil (about 1 tablespoon or 15 ml). Bake in the preheated oven for 18-22 minutes, or until the mushrooms are tender and the filling is golden brown.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Dry Your Mushrooms Thoroughly 🍄
Pat mushroom caps completely dry with paper towels and remove the dark gills with a spoon to prevent excess moisture that causes sogginess and allows better browning before stuffing.
Toast Your Panko First 🥖
Lightly toast the panko breadcrumbs in a dry skillet for 2-3 minutes before mixing with other ingredients to add a golden, nutty flavor and improve texture contrast.
Mash Beans to Perfect Consistency 🫘
Leave white beans slightly chunky rather than fully puréed—this creates better texture and allows the mixture to hold together without becoming dense or paste-like.
Bloom Your Aromatics in Oil 🧄
Sauté minced garlic and shallots in olive oil for 1-2 minutes before adding beans to develop deeper, more complex flavors that enhance the entire filling.
Finish with Fresh Oregano After Baking 🌿
Reserve half your fresh oregano and sprinkle it over the mushrooms immediately after removing from the oven to preserve its bright, delicate flavor rather than baking it away.