Portobello Mushrooms With White Beans And Prosciutto Recipe

Name: Portobello Mushrooms With White Beans And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 450u00b0. 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.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large portobello mushroom caps, gills removed, 4 teaspoons olive oil, divided, 2 teaspoons balsamic vinegar, 1/4 cup finely chopped shallots, and more.

Yes, Portobello Mushrooms With White Beans And Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushrooms With White Beans And Prosciutto

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