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Portobello Mushrooms Stuffed With Borlotti Beans and Taleggio - Comforting, Savory, and Simple

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large portobello mushrooms, stems removed and gills scraped
  • 1 can (14–15 oz) borlotti beans, drained and rinsed (or 1 1/2 cups cooked)
  • 5 oz Taleggio cheese, rind trimmed and cut into small pieces
  • 1 medium leek, white and light green parts only, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil, plus extra for brushing
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1 tsp lemon zest and 1–2 tsp lemon juice
  • 1/4 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tbsp grated Parmesan (optional, for extra savoriness)
  • Fresh parsley, chopped, for garnish
  • Breadcrumbs (2–3 tbsp, optional, for a crunchy top)

Method
 

  1. Prep the mushrooms: Heat the oven to 400°F (200°C). Line a baking sheet with parchment. Brush the portobello caps on both sides with olive oil and season with salt and pepper. Place them gill-side up on the sheet.
  2. Pre-bake the caps: Roast for 8–10 minutes to release some moisture. Drain any liquid that collects in the caps and on the sheet. This keeps the final dish from going soggy.
  3. Cook the leek: While the mushrooms bake, warm 2 tbsp olive oil in a skillet over medium heat. Add the sliced leek and a pinch of salt. Cook for 5–7 minutes until soft and sweet, not browned.
  4. Add garlic and thyme: Stir in the garlic and thyme. Cook 30–60 seconds until fragrant.
  5. Stir in beans and season: Add the borlotti beans, lemon zest, red pepper flakes if using, and a good pinch of salt and black pepper. Gently mash about a quarter of the beans with the back of a spoon to create a creamy, cohesive filling. Warm through, then taste and adjust with more salt, pepper, and a squeeze of lemon juice.
  6. Add the cheese: Remove the pan from heat. Fold in the Taleggio pieces and the Parmesan if using. The cheese will start to soften but shouldn’t fully melt yet.
  7. Stuff the mushrooms: Spoon the bean-cheese mixture into the pre-baked caps, mounding it slightly. If you like a crunchy top, sprinkle with breadcrumbs and a light drizzle of olive oil.
  8. Bake to finish: Return the stuffed mushrooms to the oven and bake for 10–12 minutes, until the cheese is melty and the tops are lightly golden at the edges.
  9. Garnish and serve: Let them rest for 2 minutes. Sprinkle with chopped parsley and a final twist of black pepper. Serve warm with a simple salad or toasted sourdough.