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This is the ultimate Tuscan white bean salad recipe with a twist because we added portobello mushrooms to it. We love stuffing the mushrooms with this salad. This recipe is inspired by a small cafe in Florence from a trip I took to Italy years ago. When a meal or a wine sticks in my memories this long I know it was amazing. The dish was a white bean salad with fresh herbs and parmesan cheese. The combination was very memorable so I have created my version.
I love this white bean salad and the savory mushrooms add another layer of flavor. Also, I added some salty and crispy prosciutto! This recipe is great because the ingredients are roasted on one sheet pan. This makes it super easy! We even share how to make this recipe vegetarian and vegan because we love options.
Table of Contents
- How To Make White Bean Salad With Portobello Mushrooms
- How To Make Vegan White Bean Salad
- Is White Bean Salad Vegetarian?
- You Can Enjoy This Recipe As A Bean Salad
- How To Roast Portobello Mushrooms And Tomatoes
- What Is The Difference Between Portobello And Crimini Mushrooms?
- Can You Eat Gills Of Portobello Mushrooms?
- Other Recipes To Try Next!
- Helpful Tools & Ingredients For White Bean Salad
- PORTOBELLO MUSHROOMS WITH WHITE BEAN SALAD Recipe
How To Make White Bean Salad With Portobello Mushrooms
Let’s make white bean salad with portobello mushrooms! First, remove the stems of the portobello mushrooms and remove the gills with a spoon.
After that, slice the grape tomatoes in half lengthwise. Then, finely chop the shallot, cilantro, basil, and thyme. Next, add the olive oil, aged balsamic vinegar, salt, pepper, chopped thyme, crushed garlic, chopped basil, chopped cilantro, and chopped shallots to a large bowl.
Thoroughly combine these ingredients in the bowl. Then, place the portobello mushrooms in the bowl with the seasoning and thoroughly coat them on both sides. Next, place the coated mushrooms on a sheet pan with parchment paper.
Then, add the sliced tomatoes to the bowl with the seasoning and coat them. After that, add them to the sheet pan with the mushrooms.
Separate the pieces of prosciutto and place them on the sheet pan next to the tomatoes. Then, roast the mushrooms, tomatoes, and prosciutto in the oven and let them cool once they are cooked.
To the bowl with the remaining seasoning, add the white beans and roasted tomatoes. Crumble the prosciutto into tiny pieces and add it to the bowl. Then, grate the parmesan cheese and add it to the bowl.
After that, combine the ingredients. Then, place the white bean salad into the portobello mushroom caps. Top them with parmesan cheese, and a pinch of basil, cilantro, and prosciutto.
How To Make Vegan White Bean Salad
To make this white bean salad recipe vegan, omit the prosciutto. Also, add another teaspoon of olive oil to the recipe when mixing the ingredients. You can substitute the parmesan cheese for vegan cheese or 1/4 cup of nutritional yeast.
Is White Bean Salad Vegetarian?
This white bean salad can be made vegetarian. To do this, just make sure to omit the prosciutto. This salad is packed with so much flavor from the roasted tomatoes, mushrooms, and delicious seasoning with garlic and herbs.
You Can Enjoy This Recipe As A Bean Salad
We love stuffing portobello mushrooms with this white bean salad. However, feel free to omit the mushrooms altogether or chop them up and add them to the salad. This recipe is packed with flavor and is great as a white bean salad with roasted tomatoes. Also, this salad is delicious on its own if you have any leftovers.
How To Roast Portobello Mushrooms And Tomatoes
This recipe is super easy and versatile! If you would like, you can use the seasoning to roast portobello mushrooms and tomatoes. We love giving you options on how to make our recipes perfect for you! To make them, combine the olive oil, aged balsamic vinegar, salt, pepper, chopped thyme, crushed garlic, chopped basil, chopped cilantro, and chopped shallots in a bowl.
We recommend using 4 portobello mushrooms and 1.5 cups of grape tomatoes if you do this. Make sure to remove the stems and gills of the tomatoes and slice the tomatoes in half. Next, coat the mushrooms and tomatoes with the seasoning. After that, place them on a sheet pan with parchment paper and roast them in the oven at 400 degrees F for 8-10 minutes. Then, enjoy your roasted mushrooms and tomatoes!
What Is The Difference Between Portobello And Crimini Mushrooms?
Portobello and crimini mushrooms are the same type of mushroom. Crimini mushrooms are just the baby version of portobello mushrooms. They have the same flavor and taste the same. We used portobello mushrooms in this recipe because they are bigger. However, we love making this recipe with crimini mushrooms, as well. You can buy 1 box of crimini mushrooms to roast. Once roasted, just dice them up and add them to the white bean salad. We love this recipe because you can make it your own and there are so many options!
Can You Eat Gills Of Portobello Mushrooms?
The gills of a portobello are technically edible, however, I have always cleaned them out because they don’t always look that beautiful to eat. Also, it also makes cleaning the mushroom easier. If I am using smaller mushrooms I don’t worry about doing this but I have always cleaned portobello mushrooms this way. Also, the texture of the gills is not ideal, and leaving them makes it harder to stuff the mushrooms with the white bean salad.
Other Recipes To Try Next!
- Roasted Tomatoes In The Oven
- The Best Healthy White Bean Chicken Chili
- Healthy Slow Cooker Chicken Parmesan
- Italian Turkey Meatloaf With Oats
- Easy Mediterranean Turkey Burger
- Join us on our YouTube channel for recipe videos!
Helpful Tools & Ingredients For White Bean Salad
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PORTOBELLO MUSHROOMS WITH WHITE BEAN SALAD
Ingredients
- 4 large portobello mushrooms
- 1 cup grape tomatoes
- 1 tablespoon finely chopped shallots
- 1 teaspoon fresh finely chopped cilantro
- 1 teaspoon chopped fresh basil
- 1/4 teaspoon finely chopped thyme
- 1-2 cloves garlic, crushed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon aged balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 ounces prosciutto
- 1, 15 ounce can cannellini beans, rinsed and drained
- 1/2 ounce grated aged parmesan cheese
Instructions
- Remove the stems of the portobello mushrooms and remove the gills with a spoon. Then, remove any excess dirt. Make sure not to wash the mushrooms or get them wet.
- Wash and dry the grape tomatoes. After that, slice them in half lengthwise.
- Cut off the ends of the shallot. Then, finely chop part of it.
- Remove the cilantro leaves from the stems and finely chop them. Then, finely chop the basil leaves. Remove the thyme leaves from the stems and finely chop them as well.
- Add the olive oil, aged balsamic vinegar, salt, pepper, chopped thyme, crushed garlic, chopped basil, chopped cilantro, and chopped shallots to a large bowl. Thoroughly combine these ingredients in the bowl.
- Place the portobello mushrooms in the bowl with the seasoning and thoroughly coat both sides of them. You can use your hands to spread the seasoning around. After that, place the coated mushrooms on a sheet pan with parchment paper.
- Add the sliced tomatoes to the bowl with the seasoning and coat them. After that, add them to the sheet pan with the mushrooms. Also, make sure not to discard the bowl with the seasoning yet.
- Separate the pieces of prosciutto and place them on the sheet pan next to the tomatoes. Then, roast the mushrooms, tomatoes, and prosciutto in the oven at 400℉ for 8-10 minutes. Once cooked, let the ingredients on the sheet pan slightly cool for about 10 minutes.
- Make sure to rinse and drain the white beans. To the bowl with the remaining seasoning, add the white beans and roasted tomatoes. Crumble the prosciutto into tiny pieces and add it to the bowl. Optional: You can save some to sprinkle on top. Then, grate the parmesan cheese and add it to the bowl. Combine the ingredients.
- Place the white bean salad into the portobello mushroom caps. Top with a dusting of parmesan cheese, and a pinch of basil, cilantro, and prosciutto. Enjoy!
Video
Notes
- Vegan: To make this white bean salad recipe vegan, omit the prosciutto and substitute the parmesan for 1/4 cup of nutritional yeast.
- Salad: We love stuffing portobello mushrooms with this white bean salad. However, feel free to omit the mushrooms altogether or chop them up and add them to the salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. This looks yummy. Why remove the mushroom gills? Thanks.
Hi Joan! Thank you so much for your support! The gills of a portobello are perfectly edible, however, I have always cleaned them out because they don’t always look that beautiful to eat and it also makes cleaning the mushroom easier. If I am using smaller mushrooms I don’t worry about doing this but I have always cleaned portobello mushrooms this way. Also, the texture of the gills are not ideal and leaving them makes it harder to stuff the mushrooms. I hope this helps!