Portobello Mushrooms with White Beans and Prosciutto
You can never have too many side dish recipes, so give Portobello Mushrooms with White Beans and Prosciutto a try. This recipe makes 4 servings with 276 calories, 15g of protein, and 9g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up baby spinach, garlic, cannellini beans, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
Removefrom 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.