White Bean Stuffed Mushrooms Recipe

These White Bean Stuffed Mushrooms are a flavorful and satisfying appetizer or side dish. With creamy white beans, savory cheeses, and a hint of spice, these mushrooms are perfect for gatherings or as a hearty snack. You can also make these for a main dish by using large portobello mushrooms.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 6 Servings

Calories: 311 kcal per serving

Ingredients

4 - shallots
2 cloves - garlic
1 tsp - kosher salt
½ tsp - red pepper flakes
⅓ cup - olive oil
1 can - white beans
1 tbsp - fresh oregano
½ tsp - ground black pepper
¼ cup - mozzarella
¼ cup - Parmesan
½ cup - panko breadcrumbs
4 tablespoons - lemon juice
20–25 - cremini or white button mushrooms

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.

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