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Portobello Mushrooms with White Beans and Prosciut

Roasted portobellos stuffed with white beans, spinach, and crispy prosciutto.

Ingredients

• 2 tbspgrated Parmesan
• 1 can(19 oz) cannellini beans, rinsed and drained
• 4 tspolive oil, divided
• 1 tspchopped fresh rosemary
• ¼ cupfinely chopped shallots
• 4large portobello mushroom caps, gills removed
• 2 tbspfinely chopped parsley
• ¾ cupbaby spinach
• Olive oil cooking spray
• 1 ozprosciutto, chopped
• 2 tspfinely chopped garlic
• 2 tspbalsamic vinegar
• ¼ cupreduced-sodium chicken broth
• 2 tbsppanko breadcrumbs

Instructions

1. Preheat oven to 425°F. Lightly coat a baking dish with cooking spray.
2. Brush mushroom caps with 2 tsp olive oil, season lightly, and roast gill-side up for 10 minutes.
3. Heat remaining olive oil in a skillet over medium heat. Sauté shallots and garlic until softened.
4. Add prosciutto and rosemary; cook 1-2 minutes until fragrant.
5. Stir in beans, broth, balsamic vinegar, spinach, parsley, and half the Parmesan. Cook until spinach wilts.
6. Spoon bean filling into roasted mushroom caps.
7. Top with panko and remaining Parmesan.
8. Bake 8-10 minutes until topping is golden and mushrooms are tender.