This delicious Greens & Beans Stuffed Portobello Mushroom recipe featuring white beans, kale, and fresh lemon juice nestled inside a juicy baked portobello mushroom is the perfect way to add more meatless meals to your dinnertime routine.
Greens & Beans Stuffed Port0bello Mushrooms
These Greens & Beans Stuffed Portobello Mushrooms are a perfectly healthy Meatless Monday dish that will keep you and the whole family coming back for more week after week.
Plus, if you’re like me and love the flavor of garlic and lemon together, this recipe is perfect for you. The bright, fresh flavors pair perfectly with the hearty greens and white beans. I think this is the best meatless dinner because the portobello mushroom cap is so hearty, you will never miss the meat.
Greens & Beans Nutrition
This dish is a nutrient powerhouse that tastes amazing. If you follow me on Instagram, you know I make this recipe at least once a week in the summer when there is an abundance of fresh kale or swiss chard in my garden. I love the fresh flavors paired with awesome health benefits.
The white beans in this dish provide you with the plant-based protein and dietary fiber needed to keep you full all night long, while kale will give you vitamins K, A & C, calcium and B vitamins, and even more fiber.
Don’t care for kale?
No worries! You can use any hearty green in this dish including spinach, collard greens, swiss chard, or beet greens.
If you’re looking for a little more flavor, add a bit of mozzarella cheese to the dish, but if you’re vegan go ahead and skip the cheese and enjoy this tasty meal as is.
AS FEATURED IN MY COOKBOOK
We enjoy this recipe so much, I included this recipe inside my first cookbook, The 30-Minute Thyroid Cookbook: 125 Healing Recipes for Hashimoto’s and Hypothyroidism.
Autographed Copy of The 30-Minute Thyroid Cookbook
- 2 portabella mushroom caps
- 2 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 4 cups kale or other dark leafy green, chopped
- 1 cup vegetable stock
- 1 14 ounce can of white beans, cannellini, or pinto, rinsed
- 2 lemons, juiced
- 2 tablespoons mozzarella cheese, optional
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper or foil. Set aside.
- Lightly drizzle 1/2 tablespoon of olive oil over the cap of the mushroom and flip over so the mushroom is gill side up. Lightly drizzle 1/2 tablespoon olive oil over the gill side. Season with salt and pepper to taste and place into the oven for 10 minutes.
- While the mushrooms are cooking, add remaining olive oil to a cast iron skillet and set the heat medium.
- Add 1 tablespoon of garlic and let cook for 60 seconds.
- Begin to add the kale by the handful, it will begin to wilt down as it cooks.
- Gradually add the vegetable stock as the kale wilts.
- After you've added all of the kale and it has cooked down, add the beans and the lemon juice.
- Let cook for another 2 minutes.
- After the portabella mushrooms have cooked for 10 minutes, remove them from the oven and fill the caps with the greens & beans.
- Sprinkle with a bit of mozzarella cheese if desired. Place back into the oven for 3 minutes, or until cheese has melted.
- Remove and enjoy!
Nutrition Information:Yield: 1 Serving Size: mushroom
Amount Per Serving: Calories: 330Saturated Fat: 1gSodium: 610mgCarbohydrates: 48gFiber: 15gSugar: 8gProtein: 21g