Ground Lupin Bean Stuffed Mushrooms

These flavorful bites are made with our Ground Lupin Bean for a quick, healthy, and hearty filling that is high in protein and fiber with only 1 net carb.


  • 26 button or cremini mushrooms, remove stems and finely chop
  • 1 tbsp olive oil
  • 3 shallots, chopped
  • 4 garlic cloves
  • ½ tsp basil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ⅓ cup + ¼ cup Carrington Farms Ground Lupin Bean, divided
  • 10 oz baby spinach, washed
  • 2 tbsp water or white wine
  • 2-oz feta cheese, finely crumbled
  • ¾ cup grated parmesan cheese, divided
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes


  1. Preheat oven to 375°F. Evenly space mushroom caps on a sheet pan lined with unbleached parchment paper.
  2. In a medium skillet over medium heat add olive oil until warm, add shallots, garlic and chopped mushrooms stems, and sauté for 4 minutes. Add basil, salt, black pepper, 1/3 cup ground lupin, spinach, water or white wine, cover for 2 minutes or until spinach is wilted. Add feta cheese, stir until cheese has melted, then fold in 1/2 cup grated parmesan cheese. Remove skillet from heat.
  3. In a small bowl combine remaining 1/4 cup ground lupin beans and remaining 1/4 cup parmesan cheese, garlic powder and red pepper flakes, set aside.
  4. Spoon spinach mixture into each mushroom cap and sprinkle each stuffed mushroom with the ground lupin bean/parmesan mixture. Bake for 15 minutes, or until cheese is melted and topping is lightly browned.
  5. Serve warm.


  1. Make this dish the night before! Stuff the mushroom caps with the spinach mixture and store in the refrigerator. And in a separate airtight container, store the ground lupin bean/parmesan mixture. When ready to bake, simple sprinkle ground lupin bean/parmesan mixture over the stuffed mushrooms and bake. If mushrooms are chilled, cooking time make increase to approximately 20 to 25 minutes.