White Bean and Goat Cheese Stuffed Portabella Mushrooms

Hearty portabella mushrooms are stuffed with a rich mixture of white beans, spinach and goat cheese for an elegant meatless entrée. Baked in a stoneware casserole baking dish, the meaty mushrooms emerge tender and juicy, with a filling savory enough to make this dish the centerpiece of the meal. Bring the dish straight from the oven to the table and drizzle the portabellas with a bit of balsamic glaze - the slightly sweet finish brings all the flavors together.

8 portabella caps, ribs removed

Olive oil

Salt

Freshly cracked black pepper

2 large shallots, minced

2 (14-ounce) cans cannellini beans, drained and rinsed

1 teaspoon fresh rosemary, minced

5 ounces baby spinach

8 ounces crumbled goat cheese

1/2 cup panko bread crumbs

1/2 cup grated Parmigiano Reggiano cheese

Balsamic glaze

Preheat oven to 425°F.

Place the portabella caps in the bottom of a large casserole dish. Lightly coat each side with olive oil and sprinkle with salt and pepper. Roast the caps, open side down, until tender, about 10 minutes.  Remove from the oven and drain off any excess liquid.

Meanwhile, heat a wide sauté pan over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Once the pan is hot, add the shallots and cook until softened, about 5 minutes. Add the beans and rosemary and cook until heated through, about 2 minutes. Add the spinach to the pan, toss to combine with the beans and cook until spinach is wilted, about 2 minutes longer. Remove the pan from the heat. Season with salt and pepper to taste.

Flip the portabella caps so that the open side is up. Divide the bean mixture among the mushroom caps, and top with the goat cheese. Combine the bread crumbs and grated Parmigiano Reggiano cheese in a small bowl, then sprinkle over the tops of the mushrooms.  

Place the lid on the baking dish and place in the preheated oven. Cook for 10 minutes, then remove the lid from the dish. Change oven setting to a low broil, and broil until the bread crumbs are toasted and browned, about 2 minutes. Drizzle with balsamic glaze to serve.