Cannellini-Stuffed Portabellas with Marsala & Arugula
A quick and easy vegetarian meal that’s not only delicious but it’s also pretty healthy (if you’re into that).
Servings Prep Time
4 20minutes
Cook Time
15 – 20minutes
Servings Prep Time
4 20minutes
Cook Time
15 – 20minutes
Ingredients
Instructions
  1. Preheat oven to 400°.
  2. In a large mixing bowl stir together the ricotta, lemon zest and juice, chili flakes, rosemary, salt extra virgin olive oil and half the Parmesan.
  3. 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.
  4. Fold in the remaining beans. Add half of the breadcrumbs and fold until completely incorporated.
  5. 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.
  6. Heat the regular olive oil in either a very large non-stick, oven-safe 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.
  7. 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—until the mushrooms are tender and the tops of the beans are crisp.
  8. 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

-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 wont 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.

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