Portabellos are pretty much a staple for vegetarians. Long before veggie burgers were readily available, grilled portabello caps were a stand in for me. When I began eating meat again, I kind of forgot about them. Now that I'm back to vegetarian, I'm sure I'll be using them more often!
For dinner tonight, rather than grill them, I decided to stuff them. I've seen them stuffed with spinach, crab and sausage, but never with a vegetarian protein. I decided to make a white bean ragout and use some of the Herbes de Provence that Becky brought back for me. I topped these with a little Gruyere and bread crumbs and they were absolutely delicious! Much different from any other portabello I'd ever had.
Provencal Stuffed Portabellos
4 portabello caps, stemmed and gills scraped out
Salt and pepper
1 small yellow onion, minced
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 tsp. Herbes de Provence
1/4 c. vegetable stock
1 15 oz. can of organic cannelini beans, drained
10 sun dried tomatoes, chopped
1/4 c. shredded gruyere cheese
1/4 c. bread crumbs
Preheat oven to 400 degrees.
Place portabellos on a baking sheet, drizzle with EVOO and sprinkle with salt and pepper.
Place in the oven and roast while you prepare the beans (gills side up, see below)Heat a saute' pan over medium heat.
Add 1 tbsp. EVOO, onion, garlic, salt, pepper and crushed red pepper flakes.
Cook for 5-10 minutes, until soft and slightly browned.
Add stock, Herbes de Provence, tomatoes and beans.
Stir to combine.
Remove portabellos from the oven.
Spoon bean mixture into caps, sprinkle with cheese and breadcrumbs.
Roast for another 20 minutes, or until golden brown.
Thanks for the "Herbes from Provence," Lover :)