Portobello and Butter Bean Bowls with Herb Sauce
Creamy butter beans, browned portobellos, and a sharp parsley chimichurri make a satisfying plant-forward bowl from everyday supermarket staples.
By Moow Editorial ·
- Brown the mushrooms in a roomy pan so they sear instead of steam.
- Spoon the chimichurri on only after cooking to keep its herbs bright.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 bowls
- Prep time: 18 minutes
- Cook time: 18 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 bowls.
- Calories: 290 kcal
- Protein: 17 g
- Carbohydrates: 41 g
- Fat: 8 g
- Fiber: 12 g
- Sodium: 198 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 3 cups (480 g) cooked butter beans or large lima beans, drained
- 6 large portobello caps (600 g), sliced
- 4 packed cups (120 g) baby spinach
- 1 1/2 packed cups (90 g) flat-leaf parsley, finely chopped
- 1/4 cup (60 g) cider vinegar
- 2 tablespoons (27 g) olive oil, divided
- 3 cloves (9 g) garlic, finely grated
- 1/2 teaspoon (1 g) black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Whisk the parsley, vinegar, garlic, half the olive oil, and half the salt to make the chimichurri.
2. Heat the remaining oil in a wide skillet over medium-high. Brown the portobellos in a single layer, working in two batches if needed, 8 to 10 minutes total.
3. Add the butter beans, spinach, black pepper, and remaining salt; cook until the beans are steaming and the spinach wilts, 3 to 4 minutes.
4. Divide among four bowls and spoon the chimichurri over the top.
Sources
No major U.S. food allergen is intentionally included. Check canned-bean labels for cross-contact, heat the beans until steaming, and refrigerate leftovers within 2 hours.