Light and full of flavor, these stuffed mushrooms are an ideal alternative to all those fatty Football Sunday appetizers.
- 4 large portobello mushroom caps with gills removed
- 4 teaspoons of olive oil, divided
- 2 teaspoons of balsamic vinegar
- 1/4 cup of finely chopped shallots
- 2 teaspoons of finely chopped garlic
- 1 teaspoon of chopped fresh rosemary
- 1 can (19 ounces) of cannellini beans, rinsed and drained
- 1/4 cup of reduced-sodium chicken broth
- 1 ounce of prosciutto, chopped
- 2 tablespoons of finely chopped flat-leaf parsley
- 3/4 cup of baby spinach
- 2 tablespoons of panko breadcrumbs
- 2 tablespoons of grated fresh Parmesan
- Olive oil cooking spray
Heat the oven to a setting of 450°. Place caps (top up) on top of a baking sheet lined with some parchment paper. Inside a bowl, whisk 2 teaspoons of oil and vinegar, then season with some salt and black pepper. Brush the caps with the oil mixture; reserve the remaining mixture. Bake the caps until they are tender, for about 8 minutes. In a skillet over a medium heat, heat the remaining 2 teaspoons of oil. Cook the shallots until they are soft, for about 2 minutes. Add in the garlic and rosemary; cook, 1 minute. Stir in the beans and the broth; season with some black pepper. Remove from the heat, stir in the prosciutto and parsley and transfer them to a bowl. Using the same skillet over a medium heat, cook the spinach until it is wilted, for about 1 minute. Drain the juice from the caps and return them to the baking sheet, top down; brush with the remaining oil mixture. Stuff the caps with the bean mixture and the spinach. Combine the panko and Parmesan in a bowl, then divide it among the caps. Coat the caps with some cooking spray; bake it until the panko is golden, for about 10 minutes.