I’m literally always on the hunt for new midweek meal ideas. So, you can bet your bottom dollar that I jumped for joy when I came across these Cheese and Butterbean Stuffed Mushrooms for the first time. Not only are they ready in 25 minutes flat, but they’re packed with rich and tasty ingredients that promise to please even the fussiest eaters.
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The mushrooms are filled with garlicky, cheesy butterbeans and topped with tomato puree. Then, you sprinkle them with more cheese and a decent dose of panko breadcrumbs for that signature, crispy bite that takes stuffed mushrooms to the next level.
I’ve always found that the combination of the butterbeans and cheese provides an irresistible creamy texture while the hearty mushroom offers a meaty bite that balances the dish perfectly. It’s basically vegetarian food for carnivores as it’s satisfying, filling, and doesn’t make you miss meat one bit.
I thought I’d mention that my husband is the kind of guy who sees meat-free meals as nothing more than a side dish. I’ve tried to ply him with vegetarian goodies once or twice, but he’s never fully taken the leap.
Sadly, my kiddos don’t like mushrooms either (it’s a texture thing, apparently!). So, I had to polish these off after the photo shoot – not that I’m arguing!
Before I dive into this incredible recipe, let’s talk butterbeans. Not only do they add protein to the mushrooms, but they’re ideal for soaking up rich flavors in this dish like garlic and tomato.
They’re a real powerhouse ingredient, and you can either use dried butterbeans soaked in a large pan of cold water overnight or tinned beans. Both options work equally well, so don’t stress!
Why You’ll Love These Cheese and Butterbean Stuffed Mushrooms
- They’re almost offensively cheesy.
- They’re a breeze to make and will be on the table in just 25 minutes.
- They make a satisfying midweek meal that won’t have you missing meat.
- You can dial things up with a cucumber and red onion salad.
- It might encourage children to try something new.
Ingredients
Mushrooms
- Large portobello mushrooms
- Tinned butterbeans
- Garlic
- Tomato puree
- Ground black pepper
- Strong cheddar cheese (or your favorite cheese), grated
- Panko breadcrumbs seasoned with a pinch of salt and pepper
- Extra virgin olive oil
Cucumber and Red Onion Salad
- Cucumber
- Red onion
- Caster sugar – Granulated sugar can be substituted.
- White wine vinegar
- Extra virgin olive oil
How to Make Cheese and Butterbean Stuffed Mushrooms
- Step One: Preheat the oven to 180C/350F.
- Step Two: Cut the stalks out of the mushrooms using a small, sharp knife. If you like you can cut the stalks up and add them to the filling. Place the mushrooms on a baking tray.
- Step Three: In a small bowl mix the butterbeans, garlic, tomato puree, black pepper, and ¾ of the cheese.
- Step Four: Spoon this mixture into the mushrooms, then top with the remaining cheese. Carefully spoon over the breadcrumbs and drizzle a ¼ tbsp. of olive oil over each one.
- Step Five: Place in the oven and cook for 15 minutes until the breadcrumbs are golden brown.
- Step Six: Whilst the mushrooms are cooking, mix the cucumber and red onion salad ingredients in a small bowl.
- Step Seven: Once cooked, serve the mushrooms straightaway with the cucumber and red onion salad.
Equipment Needed
You don’t need much equipment to make the magic happen with this recipe.
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What to Serve with Cheese and Butterbean Stuffed Mushrooms
If you’re not feeling the cucumber and onion salad, there are plenty of other sides that will pair well with this recipe!
Recipe Tips and Tricks
- Don’t forget to clean your mushrooms thoroughly. Before using your mushrooms, wash them thoroughly in a colander. If there’s still dirt hanging around, clean them with a damp paper towel.
- Use a slightly rimmed baking sheet. This will keep any liquid released by the mushrooms firmly in the pan. Otherwise, you might be cleaning your oven sooner than you planned!
- Prep ahead. If you’re in a rush or are making these for a special event, you can create the filling 24 hours ahead of time and just spoon it into the mushrooms when you’re ready to bake.
Variations and Substitutions
- Make things meaty if you wish! You can always dial up this recipe with bacon, sausage, or small bits of chicken if you want to make things meatier. If you want to get experimental, try crab meat!
- Switch up the cheese. This recipe recommends a strong cheddar cheese, but you can try everything from Gruyere to brie and goat’s cheese to switch things up. Just keep a close eye on your mushrooms as they bake to ensure they don’t burn on top.
- Customize to suit your diet. If you’re on a low-calorie diet, remove the panko breadcrumbs and a bit of the cheese. It’s a shame to lose the crunch and creaminess, but it keeps things healthier.
Storage Instructions
Stuffed mushrooms don’t store overly well as they often go soggy. However, you can technically keep them in an airtight container for up to 5 days.
I recommend keeping the filling and the mushrooms separate until you’re ready to cook them – they should stay fresher for longer this way!
Can I Freeze?
You totally can! But just remember to place them in the freezer before baking them. This will allow them to hold up for up to 3 months until you’re ready to enjoy them.
Related Recipes
- French Onion Stuffed Mushrooms – the perfect comfort food packed with fiber and made rich with lashing of butter.
- Goat Cheese & Sun-Dried Tomato Mushrooms – another cheese-filled classic that’s ideal for summer cookouts and holiday events.
- Easy Stuffed Burgers – if you’re not a fan of meat-free meals but still want to try your hand at stuffing, these burgers are tender and flavorful.
- Air Fryer Pizza Buns – if you’re looking for something slightly different, try these savory buns with pizza sauce, pepperoni, and cheese.
You’ll also like this Bean Casserole.
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Cheese and Butterbean Stuffed Mushrooms
This delicious vegetarian dish is perfect for parties or a Meatless Monday meal. Easy to make vegan!
Ingredients
Mushrooms
- 4 large portobello mushrooms
- 8 tablespoons of tinned butterbeans (drained)*
- 2 cloves of garlic, peeled and minced
- 1 ½ tablespoons tomato paste
- Large pinch of ground black pepper
- 100g/1 cup (firmly packed) of strong cheddar cheese (or your favourite cheese), grated
- 4 tablespoons panko breadcrumbs seasoned with a pinch of salt and pepper
- 1 tablespoon extra virgin olive oil
Cucumber and Red Onion Salad (optional)
- 1 cucumber, peeled and thinly sliced
- ½ red onion, peeled and thinly sliced
- 1 teaspoon caster sugar (or granulated sugar)
- 2 teaspoon white wine vinegar
- 1 teaspoon extra virgin olive oil
Instructions
- Preheat the oven to 350F.
- Cut the stalks out of the mushrooms using a small, sharp knife. If you like you can cut the stalks up and add them to the filling. Place the mushrooms on a baking tray.
- In a small bowl mix the butterbeans, garlic, tomato puree, black pepper and ¾ of the cheese. Spoon this mixture into the mushrooms, then top with the remaining cheese. Carefully spoon over the breadcrumbs and drizzle a ¼ tbsp. of olive oil over each one.
- Place in the oven and cook for 15 minutes until the breadcrumbs are golden brown.
- Whilst the mushrooms are cooking, mix together the cucumber and red onion salad ingredients in a small bowl.
- Once cooked, serve the mushrooms straightaway with the cucumber and red onion salad.
Notes
*These are sometimes known as mature lima beans – they’re light brown in colour rather than the young green version.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 326Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 14mgSodium: 256mgCarbohydrates: 37gFiber: 8gSugar: 11gProtein: 14g
Carlee @cookingwithcarlee says
My husband doesn’t consider anything with out meat to be a main dish either. Occasionally I can sneak one past him. These look lovely!
Madaline says
How I loved stuffed anything! These look delish
Alyssa @ Piece of Home says
We love mushrooms! These look like a real crowd pleaser!
Miz Helen says
What a great idea, we just love Butterbeans, looks delicious! Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Dandi D says
I’ve never cooked with mushrooms before, but these look delicious!
Travelbuds says
These sound wonderful. My kids don’t eat mushrooms either so I would have to make them all for myself. It would be a great dinner for me when the kids are with their dad and it’s just me alone for dinner. I printed it out and can’t wait to try it. Thanks.