It doesn’t get any easier than these melts. The oven does most of the work and the results are cheesy, creamy, comfort food that is actually incredibly healthy and packed with protein and fiber. If you are looking for a filling and nutritious weeknight vegetarian meal try these.
Portobello mushroom caps make a great vessel but I feel like these would be good as zucchini boats or stuffed peppers too. If you’re not cutting carbs this would be awesome on toast or a baked potato. The options are fairly limitless. The mashed white beans here are crucial though, they add a creaminess that is clutch and the starch from the beans sort of glues it all together. I like frozen broccoli because it’s so easy, plus the florets are usually nice and small.
What you need:
olive oil 4 large portobello caps, stem removed
1 cup chopped frozen broccoli florets (thawed to room temp)
1 can cannellini beans, drained
1-1.5 cup shredded cheese (cheddar, swiss, havarti, any good melting cheese)
salt and pepper
steak seasoning
Preheat oven to 350. Rub olive oil on both sides of your mushrooms and place on a baking tray. Sprinkle with your favorite steak seasoning blend (something with salt, pepper, herbs, garlic) and place in the oven for about 15-20 minutes or until the mushrooms are cooked through. Remove them from the oven and set aside.
In a medium sized bowl add your white beans and gently mash with a fork (don’t pulverize them, but mash into chunks). Next stir in your broccoli and add a dash of salt and pepper. Stir in half of the cheese. Using a large spoon scoop out 1/4 of the mixture and place on top of one mushroom. Repeat with the last 3 mushrooms. Sprinkle the remaining cheese evenly on top of the mushroom melts. Bake in the oven for about 10-15 minutes or until the cheese is bubbling and evenly melted. I like to serve these with a light side salad. Enjoy!
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