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:

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 - https://www.epicurious.com/recipes/food/views/portobello-mushrooms-with-white-beans-and-prosciutto-51203820