Stuffed Portobello Mushrooms with Spinach & White Beans

Name: Stuffed Portobello Mushrooms with Spinach & White Beans
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 8 medium portobello mushrooms; 4 cups baby spinach; 15 oz canned cannellini beans; 0.25 cup sun-dried tomatoes; 3 oz mozzarella cheese; 4 cloves garlic; 1.5 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp dried italian seasoning; 0.125 tsp table salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

Meaty portobello mushroom caps stuffed with garlicky spinach, creamy
cannellini beans, sun-dried tomatoes, and melted mozzarella. A hearty
vegetarian dinner with 16g protein and only 280 calories per serving.

Portobello mushrooms are the closest thing the plant kingdom has to
a steak. They're meaty, savory, and substantial enough to be the
centerpiece of a dinner plate. When you stuff them with a filling
that's equally satisfying — garlicky spinach, creamy white beans,
and tangy sun-dried tomatoes — you get a dish that no one would call
"just a side."

The beans provide protein and a creamy texture that binds the filling
together. Sun-dried tomatoes add concentrated sweetness and umami.
A thin layer of mozzarella on top melts into a golden blanket that
makes everything feel indulgent.

At only 280 calories per stuffed mushroom, you can serve two per person
for a bigger appetite or pair one with a grain side for a lighter meal.

✅ Why This Recipe Is Healthy

• Low calorie: Only 280 calories per serving
• Plant protein: 16g from white beans and mushrooms
• Iron-rich: Spinach and beans provide non-heme iron
• Vitamin D: Mushrooms are one of the few plant sources

📊 Why This Recipe Scored 87/100

With an overall health score of 87/100, this recipe is a solid, balanced option. Its strongest area is sodium balance (93/100), where 390mg of sodium stays comfortably within heart-healthy limits.

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Stuffed Portobello Mushrooms with Spinach & White Beans

⏱️

Prep Time

10 min

🍳

Cook Time

25 min

🍽️

Servings

📊

Difficulty

easy

Ingredients

✓ 8 medium portobello mushrooms
✓ 4 cups baby spinach
✓ 15 oz canned cannellini beans
✓ 0.25 cup sun-dried tomatoes
✓ 3 oz mozzarella cheese
✓ 4 cloves garlic
✓ 1.5 tbsp olive oil
✓ 1 tbsp balsamic vinegar
✓ 1 tsp dried italian seasoning
✓ 0.125 tsp table salt
✓ 0.25 tsp black pepper
✓ 0.25 tsp red pepper flakes

Stuffed Portobello Mushrooms with Spinach & White Beans cooking in progress

Instructions

1
Preheat oven to 400°F. Remove stems from portobellos and gently scrape out the gills with a spoon. Brush caps with 1 tbsp olive oil and a drizzle of balsamic vinegar. Place gill-side up on a lined baking sheet.
2
Heat remaining olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, cook 30 seconds. Add chopped sun-dried tomatoes and cook 1 minute.
3
Add spinach in handfuls, stirring until wilted. Add drained cannellini beans, Italian seasoning, salt, and pepper. Stir to combine and cook 2 minutes until heated through.
4
Divide the filling among the mushroom caps, mounding it generously. Top each with shredded mozzarella.
5
Bake for 20-25 minutes until mushrooms are tender and cheese is melted and golden. Serve immediately.