Stuffed Portobello Mushroom on a Bun

These Italian-inspired stuffed portobello sandwiches are filled with garlicky white beans and topped with flavor-packed triple olive puttanesca sauce.

Author: Alissa

Recipe type: Sandwich

Ingredients

·                   4 large portobello caps

·                   1½ tbsp. olive oil, divided

·                   1 small onion, diced

·                   3 garlic cloves, minced

·                   1-14 oz. can cannellini beans, drained and rinsed

·                   ¼ cup chopped fresh parsley

·                   ¼ cup chopped fresh basil

·                   ½ cup panko breadcrumbs

·                   1 tsp. red wine vinegar

·                   salt and pepper to taste

·                   2 cups Classico Riserva Triple Olive Puttanesca Sauce

·                   4 round sandwich rolls or burger buns, sliced open

·                   fresh parsley, for ganish (optional)

Instructions

1.    Preheat oven to 400°. Remove stems from mushrooms and wipe the caps clean a damp paper towel. Rub caps with about ½ tablespoon of olive oil. Arrange, stem sides up, in a roasting pan, oven-safe skillet, or on a baking sheet. Bake 15 minutes, until they tenderize a bit and begin to release their juices.

2.    While mushrooms bake, coat the bottom of a medium skillet with 1 tablespoon of olive oil and place over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute more. Add beans to skillet, flip a few times to incorporate, and allow to cook until heated throughout, about 2 minutes. Use a fork or potato masher to lightly mash about half of the beans. Stir in parsley, basil, breadcrumbs and red wine vinegar. Season with salt and pepper to taste.

3.    After portobellos have baked for 15 minutes, remove them from the oven and spread about 2 tablespoons of puttanesca sauce inside of each cap, using a spoon to spread it around a bit. Stuff each cap with a quarter of the bean mixture, pressing firmly. Spoon 3-4 tablespoons more of puttanesca sauce on top of bean mixture. Return portobello caps to the oven and bake 6-8 minutes more, until mushrooms are very tender.

4.    Spoon a bit more puttanesca sauce on onto the bottom half of each roll. Stuff rolls with portobellos, and top with additional puttanesca sauce, if desired. Serve.

Notes

Feel free to throw these on the grill if you’re cooking out. Cook mushrooms over a medium-high flame until tender and lightly charred. Remove from grill, stuff and sauce according to recipe, and return to the grill for a minute or two, just to warm up the sauce and filling.

We welcome your comments.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s