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Published on June 25, 2018

Portobello Mushrooms with White Beans

Portobello Mushrooms with White Beans

Serves: 3

Total time: approx. 20 minutes

Serves 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Stuff caps with bean mixture and spinach.
  5. In a bowl, combine panko and Parmesan; divide among caps. Bake until panko is golden (~ 10 minutes).











**Note nutrient analysis excludes proscuitto! With proscuitto add 1g protein, 1.5g fat (.1g sat’d), 6.25mg cholesterol, 160mg sodiumIngredients: 

adapted from

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