Portobello Mushrooms with White Beans
Portobello Mushrooms with White Beans
Serves: 3
Total time: approx. 20 minutes
Serves 4
Ingredients:
- 4 large portobello mushroom caps
- 4 teaspoons olive oil, divided
- 2 teaspoons balsamic vinegar
- ¼ cup finely chopped shallots (or onion)
- 2 teaspoons finely chopped garlic
- 1 teaspoon chopped fresh rosemary
- 1 can (19 ounces) cannellini beans, rinsed and drained
- ¼ cup reduced-sodium chicken broth
- 1 ounce prosciutto, chopped (optional)
- 2 tablespoons finely chopped parsley
- 3/4 cup baby spinach
- 2 tablespoons panko breadcrumbs (unseasoned)
- 4 tablespoons grated fresh Parmesan
Directions:
- Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes.
- In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft (~ 2 minutes). Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl.
- In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture.
- Stuff caps with bean mixture and spinach.
- In a bowl, combine panko and Parmesan; divide among caps. Bake until panko is golden (~ 10 minutes).
Calories
|
Carbohydrates
|
Protein
|
Fat
|
Sodium
|
250
|
37g
|
14g
|
7g
|
150mg
|
**Note nutrient analysis excludes proscuitto! With proscuitto add 1g protein, 1.5g fat (.1g sat’d), 6.25mg cholesterol, 160mg sodiumIngredients:
adapted from - https://www.epicurious.com/recipes/food/views/portobello-mushrooms-with-white-beans-and-prosciutto-51203820