Rich, earthy mushrooms filled with creamy goat’s cheese and tender beans, finished with a golden Parmesan crust and a drizzle of balsamic glaze. A flavour-packed vegetarian main that’s perfect for any occasion.
Main ingredients
- Vegetables
Ingredients
Method
Ingredients
- 8 portabello mushroom caps, stems removed
- Olive oil
- Salt and black pepper
- 2 shallots, finely chopped
- 2 x 400g tins cannellini beans, drained
- 1 teaspoon fresh rosemary, chopped
- 140g baby spinach
- 225g goat’s cheese, crumbled
- 50g panko breadcrumbs
- 50g grated Parmesan
- Balsamic glaze
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Method
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1Preheat the oven to 220°C (200°C fan).
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2Prepare mushrooms: Place the portabello mushroom caps at the bottom of a Le Creuset Heritage Rectangular Dish. Lightly brush each side with olive oil and season 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.
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3Make the filling: Meanwhile, heat a wide sauté pan over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Once 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, toss to combine with the beans, and cook until wilted, about 2 minutes longer. Remove from the heat and season to taste.
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4Stuff and top: Flip the mushroom caps so the open side is facing up. Divide the bean mixture among the mushrooms and top with the goat’s cheese. Combine the breadcrumbs and grated Parmesan in a small bowl, then sprinkle over the tops.
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5Bake: Cover the dish with its lid and return to the oven. Bake for 10 minutes, then remove the lid. Switch the oven to a low grill setting and grill until the breadcrumbs are golden and crisp, about 2 minutes. Drizzle with balsamic glaze to serve.
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