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.

Ingredients:

  • 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

Directions:

  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.

Notes:

  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.