Cannellini beans flavored with lemon, garlic, chili, and rosemary are stuffed into meaty portabella caps and roasted with Marsala wine for a meal that's not only quick and easy, but also pretty healthy (if you're into that).
| Servings | Prep Time |
| 4 | 20 minutes |
| Cook Time |
| 15 - 25 minutes |
|
|
|
|
Cannellini beans flavored with lemon, garlic, chili, and rosemary are stuffed into meaty portabella caps and roasted with Marsala wine for a meal that's not only quick and easy, but also pretty healthy (if you're into that).
|
Ingredients
- 4 large portabella mushrooms stems and gills removed
- 1/2 cup breadcrumbs divded (see note)
- 2 x 14oz cans cannellini beans drained, rinsed well and patted dry a little
- 1 ounce Parmesan cheese grated or finely ground, divided (see note)
- 1 - 2 cloves garlic minced
- 1 t-spoon fresh minced rosemary
- 1/2 t-spoon lemon zest
- 1-1/2 tablespoons lemon juice freshly squeezed
- Heaping 1/4 t-spoon chili flakes
- 2 tablespoons fresh minced parsley
- 1 tablespoon extra virgin olive oil
- Scant 1 t-spoon kosher salt
- 1/2 cup dry Marsala
- 1 tablespoon olive oil regular
For the Arugula:
- 1-1/2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil regular
- 1-1/2 tablespoons extra virgin olive oil
- Pinch kosher salt
- 4 - 5 ounces baby arugula
Servings:
Instructions
- Preheat oven to 400°.
- In a large mixing bowl stir together the garlic, lemon zest and juice, chili flakes, rosemary, parsley, salt, extra virgin olive oil and half the Parmesan.
- Tumble in about half of the beans and, with a fork, smash them until they’re coarsely mashed—not entirely smooth, a little like chunky peanut butter. Fold in the remaining beans. Add half of the breadcrumbs and fold until completely incorporated.
- Evenly distribute the beans to the cleaned-out mushroom caps into mounding piles.
- Mix the remaining Parm and breadcrumbs in a separate bowl and sprinkle over the top of the mushrooms and beans.
- Heat the regular olive oil in either a very large non-stick, and oven-safe pan, or large roasting pan over medium heat and, once hot, carefully place the bellas in. Let them cook for just a minute, giving them a gentle push to make sure they aren’t sticking.
- Shut off the heat and carefully pour in the Marsala, making sure not to get any into or on the mushrooms. Let it bubble up before transferring it to the oven for 15 – 20 minutes (up to 25 if the caps are very thick)—until the mushrooms are tender and the tops of the beans are crisp.
- For the arugula, whisk the lemon juice and salt together and then, slowly add the olive oils, whisking all the while to emulsify. Toss this with the arugula.
- Lay a light bed of baby arugula on your plates and nestle the mushrooms in. Sparingly drizzle the now syrupy Marsala over the leaves and serve immediately.
Recipe Notes
- If you need this to be truly vegetarian, be sure to use a vegetarian-friendly Parmesan. Parmigiano-Reggiano contains animal rennet so it's not vegetarian. And while we're at it, you could always use vegan Parm to make this a vegan dish.
- The breadcrumbs I use are homemade. That's not as complicated as it sounds; whenever I have a few pieces of bread, a loan English muffin or pita, or any stray bits of bread left over that won't be used or are going stale, I throw them into a low oven to dry out, grind them up and stash them in the freezer in a resealable bag. White, whole wheat, artisan or plastic grocery store bread--doesn't matter, it all works. You can find a "recipe" here. Otherwise, I'd recommend panko over the usual breadcrumbs that come in a canister.
Powered byWP Ultimate Recipe