Get ready to transform your dinner routine with a mouthwatering dish that's about to become your new obsession! These Green Bean Stuffed Portobellos are not just another vegetable recipe – they're a culinary adventure that combines the meaty richness of portobello mushrooms with the crisp, vibrant green beans and creamy cheese filling. Imagine cutting into a perfectly roasted mushroom cap to reveal a luscious, cheesy interior that's both elegant and comforting. Whether you're a vegetarian looking for a show-stopping main course or a food lover seeking an irresistible side dish, this recipe promises to tantalize your taste buds and impress even the pickiest eaters.
Ingredients
- 4 large portobello mushrooms
- 2 cups green beans, trimmed and chopped
- 1/2 cup cream cheese
- 1/4 cup parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Carefully clean the portobello mushrooms using a damp paper towel. Remove the stems and gently scrape out the dark gills using a spoon to create a clean, deep cavity for stuffing.
- Blanch the chopped green beans in boiling salted water for 2-3 minutes until bright green and crisp-tender. Immediately drain and plunge into an ice bath to stop the cooking process and preserve their vibrant color.
- In a mixing bowl, combine cream cheese, grated parmesan, blanched green beans, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Brush the exterior of each portobello mushroom with olive oil and season with additional salt and pepper.
- Generously fill each mushroom cap with the green bean and cheese mixture, pressing gently to ensure a compact filling.
- Place stuffed mushrooms on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 20-25 minutes, or until mushrooms are tender and the tops are lightly golden and slightly bubbling.
- Remove from oven and let rest for 5 minutes before serving to allow filling to set.
- Optionally, garnish with fresh chopped parsley or additional grated parmesan before serving.
Tips
- Mushroom Selection: Choose large, firm portobello mushrooms with smooth, intact caps for the best presentation and stuffing capacity.
- Moisture Management: After cleaning mushrooms, let them sit on paper towels to remove excess moisture, which prevents soggy results.
- Blanching Technique: Don't overcook green beans during blanching. The 2-3 minute window keeps them bright green and crisp-tender.
- Cheese Mixing: Ensure cream cheese is at room temperature for smoother mixing and more even distribution of ingredients.
- Olive Oil Trick: A light, even brush of olive oil helps create a beautiful golden exterior and prevents the mushrooms from drying out.
- Spacing Matters: Give each stuffed mushroom room on the baking sheet to ensure even cooking and crisp edges.
- Resting Period: The 5-minute rest after baking allows the filling to set and makes serving easier.Pro Tip: For extra flavor, consider adding minced garlic or fresh herbs like thyme to the cheese mixture for a gourmet touch!
Nutrition Facts
Calories: 215kcal
Carbohydrates: 8g
Protein: 10g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 40mg
