To be honest, this is the first time I have ever cooked with a portobello mushroom. For some reason they were never appetizing to me, but I tried one last week and I ended up really liking it! They are sturdy, which makes them a great base and/or bowl for dishes like this!
4 portobello mushrooms
5 oz. Spinach
1 can (15 oz) white beans (great northern)
1/2 medium yellow onion, chopped
1/2 cup parmesan cheese, shredded
3 tablespoons olive oil
Salt and pepper, to taste
Preheat oven to 400 degrees
Remove stems from mushrooms and brush on one tablespoon olive oil
Place in oven for 5 minutes
In the meantime, heat the remaining olive oil in a skillet
Add onion and cook 3 minutes
Add in spinach and mix until the spinach is wilted
Add in beans (make sure they are drained and rinsed) and a dash of salt and pepper
Stir for 5 minutes over medium heat and remove from stove
Fill mushrooms with the spinach bean mixture
Sprinkle with cheese (optional)
Bake for an additional 6-8 minutes or until the cheese is cooked to your liking.
Makes 4 mushrooms… Enjoy!