Name: Portobello Mushrooms With White Beans and Prosciutto
Yield: Serves 4
Ingredients: 4 large portobello mushroom caps, gills removed; 4 teaspoons olive oil, divided; 2 teaspoons balsamic vinegar; 1/4 cup finely chopped shallots; 2 teaspoons finely chopped garlic; 1 teaspoon chopped fresh rosemary; 1 can (19 ounces) cannellini beans, rinsed and drained; 1/4 cup reduced-sodium chicken broth; 1 ounce prosciutto, chopped; 2 tablespoons finely chopped flat-leaf parsley; 3/4 cup baby spinach; 2 tablespoons panko breadcrumbs; 2 tablespoons grated fresh Parmesan; Olive oil cooking spray

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Portobello Mushrooms with White Beans and ProsciuttoChristopher Testani

Choose portobello caps with dry, firm gills—damp and soft ones mean the mushrooms are old.

Recipe information

Yield
Serves 4

Ingredients

4 large portobello mushroom caps, gills removed

4 teaspoons olive oil, divided

2 teaspoons balsamic vinegar

1/4 cup finely chopped shallots

2 teaspoons finely chopped garlic

1 teaspoon chopped fresh rosemary

1 can (19 ounces) cannellini beans, rinsed and drained

1/4 cup reduced-sodium chicken broth

1 ounce prosciutto, chopped

2 tablespoons finely chopped flat-leaf parsley

3/4 cup baby spinach

2 tablespoons panko breadcrumbs

2 tablespoons grated fresh Parmesan

Olive oil cooking spray

Preparation

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.

Nutrition Per Serving

Per serving: 234 calories

8 g fat

2 g saturated fat

31 g carbohydrate

9 g fiber

12 g protein

#### Nutritional analysis provided by Self

TagsPortobello Mushroom Mushroom Vegetable Prosciutto Ham Meat White Bean Bean and Legume Main Side Dinner Lunch Nut Free Epicurious

Recipe notes

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