Portobello Paillards, Spinach, White Beans and Caramelized Onions Stew

• 3 tablespoons olive oil divided
• 1 large red onion halved and thinly sliced
• 1 x black pepper freshly ground, to taste
• 1 x salt to taste
• 13 cup milk low fat
• 1/2 cup bread crumbs dry
• 4 portobello mushrooms, portabello caps, 3-4 inches in diameter
• 5 cloves garlic or to taste, minced
• 1 pound spinach tough stems removed and well washed
• 3/4 cup stock vegetable, or low salt chicken broth
• 15 ounces white beans 1 can, rinsed
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated

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

olive oil, red onion, black pepper, salt, milk, bread crumbs dry, portobello mushrooms, garlic, stock vegetable, white beans, parmesan

Taken from recipeland.com/recipe/v/portobello-paillards-spinach-wh-51849 (may not work)