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1
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat.
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2
Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes.
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3
Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt.
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4
Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.
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5
Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate.
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6
Dip each mushroom cap in milk, then dredge in the breadcrumbs.
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7
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
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8
Add mushrooms, gill-side down.
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9
Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate occasionally to flatten them, about 6 minutes.
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10
Carefully remove the plate using an oven mitt or tongs, add 1 tablespoon oil to the pan and turn the mushrooms over.
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11
Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more.
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12
Remove from heat; cover to keep warm.
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13
Heat the remaining 1 tablespoon oil in a heavy skillet over medium-high heat.
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14
Add garlic and cook until fragrant, 20 to 30 seconds.
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15
Add spinach and cook, stirring, until just wilted, about 2 minutes.
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16
Stir in beans, broth and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
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17
Cook, stirring occasionally, until heated through, 1 to 2 minutes.
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18
Cut each mushroom into thin slices and serve over the spinach.
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19
Top with the reserved onions and cheese.
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20
Enjoy!
