Portobello Mushrooms With White Beans And Prosciutto

• 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 450u0b0. 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.

portobello mushroom caps, olive oil, balsamic vinegar, shallots, garlic, rosemary, cannellini beans, chicken broth, flatleaf parsley, baby spinach, breadcrumbs, parmesan, olive oil cooking spray

Taken from www.epicurious.com/recipes/food/views/portobello-mushrooms-with-white-beans-and-prosciutto-51203820 (may not work)