Cannellini-Stuffed Portobello Mushrooms
Pasta sauce, cannellini beans, and cheese make a tasty meatless stuffing for the mushrooms. You can serve this dish with a tossed green salad.
Recipe by Cooking Light January 2007
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06/06/2013
These were just ok, no wow factor to them. I even added red pepper flake to the ricotta and fresh basil on top and they still weren't very exciting. I think I'll stick to the other portobello recipes I've found on CL.
08/11/2010
Pros: super fast meal to prepare, filling, vegetarian dish that contains protein. Cons: needs more flavor. I have made the following changes to this recipe: I drizzle the mushroom caps with olive oil, instead of using cooking spray. I mix in 1 clove chopped garlic, 1/2 tsp crushed chili flakes, and various dried herbs to the ricotta cheese, and I use salsa instead of the bottled marinara sauce. I have used kidney beans and chickpeas when I don't have cannellini beans available. No one ever believes how easy and straightforward this recipe is to make.
04/28/2010
Great recipe base! I made it with what I had on hand- cottage cheese instead of ricotta, an Italian spice blend in place of Rosemary, and pizza sauce for pasta sauce, great northern beans in place of cannellini. Ok so I didn't really follow this recipe... But a very yummy meal!!
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