1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon dried porcini powder
4 large portobello mushrooms, lightly rinsed and patted dry, reserve the chop stems
1/4 cup chopped onion
1 garlic clove, minced
1/2 teaspoons dried thyme
salt and black pepper
1 cup cooked or canned white beans, drained and rinsed
4 tablespoons dry bread crumbs
Preheat the oven to 425, lightly oil a 9 x 13 inch baking pan
Combine the soy sauce, 1 tablespoon of the oil, and 1 teaspoon of the porcini powder in the prepared pan. Dip the mushroom caps in the soy sauce mixture and arrange them in the dish, cut side up. Bake for 15 minutes.
While the mushrooms are baking, heat the remaining 1 tablespoon oil in a large skillet. Add onion, cover, and cook until softened, 5 minutes. Add the garlic, chopped mushroom stems, thyme, remaining porcini powder, and salt and pepper to taste. Cook, stirring, for 3 minutes.
In a medium bowl, mash the beans. Stir the mashed beans into the stuffing mixture. Mix well to combine.
Remove the mushroom caps from the oven and spoon the stuffing mixture into the caps. Top each mushroom with the bread crumbs, pressing the crumbs so they adhere to the stuffing. Return to the oven for 10 minutes to heat through. Serve Hot.
Recipe by Robin Robertson, Photos by Laura Spear