Chimichurri & Polenta-Stuffed Mushrooms with Pinto Bean Salad

A staff favorite, our team devoured these cheesy mushrooms with tangy parsley chimichurri. Our advice? Make a double batch!
Chimichurri polenta stuffed mushrooms recipe

Chimichurri & Polenta-Stuffed Mushrooms with Pinto Bean Salad

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Mushroom Preparation

  • 4 portobello mushrooms, stemmed, gills cleaned
  • 2 1/4 cups low-sodium chicken or vegetable broth
  • 1/4 tsp sea salt
  • 3/4 cup whole-grain polenta (TRY: Bob's Red Mill Organic Corn Grits Polenta)
  • 1/2 cup crumbled cotija or feta cheese, divided


  • 2 cups fresh flat-leaf parsley
  • 1/3 cup white wine vinegar
  • 4 cloves garlic
  • 1 tbsp extra-virgin olive oil
  • 1 tsp dried oregano flakes
  • 1/4 tsp sea salt

Bean Salad

  • 1 15-oz BPA-free can unsalted pinto beans, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 tbsp crumbled cotija or feta cheese
  • 1 lime, juiced


1. Preheat oven to 350°F. Fit a wire rack onto a rimmed baking sheet.

2. Prepare chimichurri: To a food processor, add all chimichurri ingredients. Process until parsley and garlic are finely chopped.

3. Rub each mushroom with chimichurri, coating sides and in cavity, leaving about 3 to 4 tbsp for serving. Place mushrooms on wire rack, stemmed side up.

4. In a medium saucepan on high, bring broth and ¼ tsp salt to a boil. Whisk in polenta in a steady stream; reduce heat to medium or medium-low to just keep polenta bubbling and stir until polenta pulls from the sides of the pan, about 5 minutes. Stir in 1/4 cup cheese.

5. Divide polenta among mushroom cavities. Sprinkle 1 tbsp cheese over each mushroom. Bake until polenta and cheese are lightly browned and mushrooms soften, about 20 minutes.

6. Meanwhile, prepare bean salad: In a small bowl, combine all salad ingredients; toss. Serve mushrooms with remaining chimichurri for dipping (or dollop over top) and bean salad on the side.

Nutrition Information

  • Serving Size: 1 stuffed mushroom and 1/2 cup bean salad
  • Calories: 352
  • Carbohydrate Content: 48 g
  • Cholesterol Content: 19 mg
  • Fat Content: 11.5 g
  • Fiber Content: 10 g
  • Protein Content: 17 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 575 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 1 g