Portobello Mushrooms with White Beans and Prosciutto

Ingredients for Portobello Mushrooms with White Beans and Prosciutto

• 4 large portobello mushroom caps, gills removed

• 20ml olive oil, divided

• 2 cucharaditas de vinagre balsámico

• 60ml finely chopped shallots

• 2 cucharaditas de ajo finamente picado

• 1 cucharadita de romero fresco picado

• 1 can (550g) cannellini beans, rinsed and drained

• 60ml reduced-sodium chicken broth

• 30g prosciutto, chopped

• 2 tablespoons finely chopped flat-leaf parsley

• 3/4 cup baby spinach

• 2 tablespoons panko breadcrumbs

• 2 tablespoons grated fresh Parmesan

• Spray de aceite de oliva para cocinar

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.

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