These Stuffed Portobello Puttanesca Burgers are a hearty and flavorful vegan dish. The mushrooms are filled with a garlicky white bean mixture that has strong flavors from capers, olives, and sun-dried tomatoes. Great for a filling dinner!

Ingredients: 4 large Portobello mushrooms. 2 cups cooked white beans. 4 cloves garlic, minced. 1/4 cup chopped black olives. 1/4 cup chopped sun-dried tomatoes. 2 tablespoons capers. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon to create a hollow center. In a mixing bowl, mash the cooked white beans with minced garlic, chopped black olives, sun-dried tomatoes, capers, parsley, olive oil, salt, and pepper. Stuff each Portobello mushroom with the white bean mixture, pressing down gently to pack it in. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through. Serve hot, optionally topped with additional chopped parsley and a drizzle of olive oil.

Prep Time: 15 minutes

Cook Time: 25 minutes