White Bean and Blue Cheese Stuffed Mushrooms
By: 
Dish Type: Appetizer
Cuisine: Gluten-Free, Meatless
Ingredient prep: 
Cook time: 
Total time: 
Makes: 4 to 6 appetizer servings
 
Mushrooms stuffed with meatless filling and no breadcrumbs are satisfying and flavorful, but not so rich as to spoil a heavy main course. Make the white bean filling ahead of time for a quick, portable party appetizer.
Ingredients
  • 20 large cremini or white button mushrooms (12 - 16 oz.)
  • ¼ C olive oil
  • 1 t Kosher salt
  • ½ t ground black pepper
  • 15 oz. can white beans, drained and rinsed (1½ C)
  • 1 large shallot, finely chopped
  • ½ t crushed red pepper flakes
  • 2 cloves garlic, peeled and minced
  • 2 big handfuls spinach, finely chopped
  • ¼ C crumbled blue cheese
  • ¼ C grated parmesan
Make It
  1. Turn on broiler, if it requires pre-heating. Scrub and dry tops of mushrooms. Remove stems as cleanly as possible. Place mushrooms, with dome/top facing up, on a baking sheet. Drizzle with 1 tablespoon olive oil and rub caps to coat. Sprinkle with salt and pepper. Cook about 3 minutes, 4 to 6 inches from broiler.
  2. Mash 1 cup beans and 2 tablespoons olive oil together with a fork or potato masher. Roughly chop remaining ½ C beans and add to mashed beans. Heat ½ T olive oil in a skillet over medium. Add shallots and red pepper flakes and cook 3 to 4 minutes, until softened. Add garlic and cook another minute, then add spinach and cook until wilted. Turn off heat and immediately transfer spinach mixture to bowl with beans. Once cooled slightly, stir in blue cheese, parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Taste adjust seasoning, if needed.
  3. Flip the mushroom caps so the cavity faces up. Sprinkle with salt and pepper. Scoop a heaping tablespoon of filling into each mushroom cap and use your fingers to press it down into the cavity and form it into a mound. Drizzle the mushrooms with olive oil.
  4. Place under the broiler for another 6 to 7 minutes, until starting to bubble and brown. Cool a couple minutes before serving warm.
Notes
Use the same cooking method to fill 2 or 3 portobello mushrooms with the white bean mixture, serving as a vegetarian entree for two.

To transport for a party (assuming you'll have use of the oven), make the mushrooms as directed, waiting to drizzle with olive oil and broil with the filling until you arrive.

I've eaten these as leftovers after completely finishing them--they look slightly less pretty, but hold up and microwave well for a few days.
Recipe by Natural Comfort Kitchen at http://www.naturalcomfortkitchen.com/white-bean-and-blue-cheese-stuffed-mushrooms/