White Bean Stuffed Portobellos
Serves 2 (with leftovers for 2)
4 large portobello caps (stems removed)
1 tsp lemon zest
1 Tbsp lemon juice
3 Tbsp olive oil
2 garlic cloves, minced
1 can cannellini beans, drained
2 tsp fresh thyme
1 Cup bread crumbs
1/2 Cup feta cheese crumbles
1 bag baby spinach
Preheat oven to 400F. In a small bowl combine 2 Tbsp olive oil and 2 Tbsp lemon juice, brush over each side of the mushroom caps, season with salt and pepper, place stem side down on a rimmed baking sheet. Roast for 15 minutes. Flip and drain any juices from sheet pan. Reserve two mushrooms for tomorrow's lunch.
In a saucepan heat 1 Tbsp olive oil over medium heat, saute garlic for 1 minute. Add beans, thyme, lemon zest and 1 cup water. Season with salt and pepper, stirring occasionally until liquid is almost evaporated, about 3 minutes.
Top each mushroom half with a handful of spinach leaves, then 1/4 cup of bean mixture, layer of feta cheese and top with breadcrumbs. Drizzle mushrooms with remaining olive oil. Return baking sheet to oven and roast until breadcrumbs are golden, 5-10 minutes. Serve with a spinach salad and garlic chiabatta toast.
For your leftover lunch, warm bean mixture and mushrooms. Top a spinach salad with sliced mushrooms and feta. Top a couple slices of toast with the warmed bean mixture.