White bean stuffed portobello mushrooms

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  • 4 portobello caps
  • 1 teaspoon(s) lemon zest
  • 3 tablespoon(s) lemon juice
  • 3 tablespoon(s) olive oil
  • 2 can(s) cannelinni beans
  • 2 teaspoon(s) thyme
  • salt and pepper
  • 2 clove(s) garlic
  • 2 slice(s) crusty bread
  • 2 ounce(s) feta cheese
  • 3 pound(s) spinach


  1. Preheat to 400. Place mushrooms stem side down. Whisk together 2 T of oil and lemon. Brush on cpas. salt and pepper. Roast for 15 minutes.

  2. Increase heat to 450.

  3. Heat 1 t oil add garlic. Add bean and thyme and 1/4 c water. salt and pepper. simmer until liquid evaporated. Pulse bread in food processor. Add 1 t oil and 1 t thyme. put bean mixture on mushrooms topped with bread crumbs. top with cheese. COok for 5 minutes.

  4. wilt spinach.
May 2011

This recipe is a personal recipe added by keensolutions and has not been tested or endorsed by MyRecipes.

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