8 large Portobello mushrooms 4 ounces each, stems removed and reserved
1/2 cup water
3 cloves garlic, minced
1/2 tsp. salt
1 cup cooked white beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup arugula, spinach or watercress leaves, torn into bite-size pieces, we used
4 tbsp. grated Parmesan cheese
2 tsp. balsamic vinegar
Preheat the oven to 400 degrees. With a small spoon, scrape out and discard the
black gills from the mushroom caps. Spray a jelly-roll or baking pan with
nonstick cooking spray. Place the mushroom caps, stemmed side down, in the pan
and cover with aluminum foil.
Bake until the mushroom caps are tender, about 7 minutes. Transfer the baked
mushroom caps, stemmed side down, to paper towels to drain. Discard any liquid
left in the pan. Leave the oven on.
Meanwhile, finely chop the mushroom stems. In a large nonstick skillet, heat the
water over medium heat. Add the garlic and mushroom stems, and cook, stirring
frequently, until the stems are tender and the liquid has been absorbed, about 5
minutes. Transfer to a large bowl and add 1/2 teaspoon of the salt, the beans,
cherry tomatoes, greens, 1 tablespoon of the Parmesan, and the vinegar.
Return the baked mushroom caps to the baking pan, stemmed side up. Sprinkle the
mushrooms with the remaining 1/2teaspoon salt. Fill the mushroom cavities with
the bean mixture and sprinkle with the remaining 3 tablespoons Parmesan. Bake
until the bean mixture is piping hot and the Parmesan is crusty, about 5
minutes. Serve hot or at room temperature.
Makes 8 “pizzas”
Calories 79, Fat 1.1 g, Cholesterol 2 mg, Fiber 6 g, Carbohydrate 13 g, Protein
8 g, Sodium 334 mg.