Community recipe
Crunchy White Bean Portobellos with Creamy Parmesan Polenta
Juicy roasted portobello caps hold a lemony white bean and Parmesan filling under golden garlic crumbs, served over soft, buttery polenta.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 4 portobello mushroom caps
- 1 tbsp olive oil
- 0.25 tsp fine salt
- 0.13 tsp black pepper, ground
- 1 15-oz can cannellini beans, drained and rinsed
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 2 tbsp fresh parsleies, chopped
- 0.67 cup parmesan cheese, finely grated
- 1 tbsp olive oil
- 0.25 tsp fine salt
- 0.13 tsp black pepper, ground
- 0.5 cup panko breadcrumb
- 1 tbsp olive oil
- 4 cup waters
- 0.5 tsp fine salt
- 1 cup quick-cooking polenta
- 1 tbsp unsalted butter
- 0.25 cup parmesan cheese, finely grated
Make it
Instructions
- 01
Prepare the oven and mushroom caps
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Wipe 4 portobello mushroom caps clean with a damp towel, remove the stems, and scrape out the dark gills with a spoon. Pat the caps dry. Rub both sides with 1 tbsp olive oil and season with 0.25 tsp fine salt and 0.125 tsp black pepper. Set the caps gill-side up on the lined sheet and roast for 10 minutes, until they begin to soften and release liquid. | Why: Lining the sheet prevents sticking, and the first roast keeps the finished filling from turning watery.
- 02
Mix the lemony bean filling
While the caps roast, drain and rinse 1 15-oz can cannellini beans, then shake dry. Wash and dry 1 lemon; finely grate its zest and squeeze out its juice. Peel and mince 2 garlic cloves. Wash, dry, and chop enough 2 tbsp fresh parsley. In a bowl, lightly mash the beans with the zest, juice, garlic, parsley, 0.6667 cup Parmesan cheese, 1 tbsp olive oil, 0.25 tsp fine salt, and 0.125 tsp black pepper. Leave some beans whole; the mixture should be moist and spoonable. Taste and adjust the seasoning if needed. | Why: Partial mashing binds the filling while keeping its texture lively and the lemon bright.
- 03
Add the crisp topping and roast
In a small bowl, toss 0.5 cup panko breadcrumbs with 1 tbsp olive oil until evenly coated. When the caps finish their first roast, carefully tip their liquid into the sink. Divide the filling among the caps, pressing it gently into place, and scatter the crumbs evenly over the tops. Return the sheet to the 425°F (220°C) oven and roast 12–15 minutes, until the crumbs are golden, the filling is hot, and the caps are tender when pierced with a fork. | Why: Draining the caps and oiling the crumbs gives the topping a crisp, golden finish.
- 04
Cook the Parmesan polenta
As the filled caps roast, bring 4 cups water and 0.5 tsp fine salt to a boil in a medium saucepan over high heat, about 5 minutes. Slowly whisk in 1 cup quick-cooking polenta. Lower the heat to medium-low and stir often for 5 minutes, or until thick, creamy, and no longer gritty. Turn off the heat and stir in 1 tbsp unsalted butter and 0.25 cup Parmesan cheese. Cover and keep warm; if it firms up before serving, stir vigorously to loosen it. | Why: Whisking into boiling liquid prevents lumps, while finishing off the heat keeps the polenta creamy.
- 05
Rest and serve
Take the finished caps out of the oven and let them rest on the sheet for 2 minutes, until the filling holds together when lifted. Spoon the warm polenta into four shallow bowls and top each with a cap. Serve immediately while the crumbs are crisp. | Why: A brief rest makes the caps easier to move without spilling their filling.
