White Bean and Prosciutto Stuffed Mushrooms

White Bean and Prosciutto Stuffed Mushrooms

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.

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