Portobello Mushrooms with White Beans and Prosciutto
Savory stuffed portobello mushroom caps filled with cannellini beans, prosciutto, and fresh herbs, topped with crispy parmesan panko breadcrumbs. A delicious and elegant main dish that combines earthy mushrooms with creamy beans and crispy topping.
Ingredients
- •4 pieces large portobello mushroom caps, gills removed
- •4 teaspoons olive oil, divided
- •2 teaspoons balsamic vinegar
- •¼ cup finely chopped shallots
- •2 teaspoons finely chopped garlic
- •1 teaspoon chopped fresh rosemary
- •1 can cannellini beans, rinsed and drained
- •¼ cup reduced-sodium chicken broth
- •1 ounce prosciutto, chopped
- •2 tablespoons finely chopped flat-leaf parsley
- •¾ cup baby spinach
- •2 tablespoons panko breadcrumbs
- •2 tablespoons grated fresh Parmesan
- •1 spray Olive oil cooking spray
Cooking Instructions
- 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. 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. Coat caps with cooking spray; bake until panko is golden, 10 minutes.
25 min
