I found this recipe in the November issue of Self magazine, and knew I had to give it a try. I made it tonight for my parents and sister, and they couldn’t stop raving. The recipe takes a bit of prep, but it’s perfect to make when entertaining, because the actual cooking time is relatively short – less than 20 minutes. Plus, your guests will be really impressed! It’s a hearty, satisfying meal that is perfect for fall and winter.
(Note: the original recipe called for chicken broth, but I didn’t include it in the dish I made because I didn’t think it needed it).
Preheat oven to 450 degrees.
First, clean the portabello mushrooms and remove the gills and caps.
Place a piece of parchment paper on a rimmed cookie sheet. Put mushrooms cap up on the cookie sheet. In a small bowl, combine the olive oil and balsamic vinegar, and brush half of it onto the mushroom caps.
Bake for 8 minutes.
While the mushrooms are cooking, start sauteeing shallot/garlic/onion mixture with olive oil, salt, and pepper. Add in rosemary.
Add cannelini beans that have been drained and rinsed, cubed prosciutto, and parsley. Cook for 5 minutes. Remove mixture from pan and set aside. Add spinach to skillet and wilt, about a minute.
At this point, the mushrooms will be ready. Flip them over so you can fill them. Brush with remaining olive oil/balsamic mixture. Add spinach. Then fill with bean/prosciutto mixture.
Combine panko breadcrumbs and cheese, and divide among mushrooms.
Coat with olive oil spray and bake for 10 minutes. The panko breadcrumbs will turn golden and the kitchen will fill with such an amazing aroma that your dinner guests will ask if it’s almost ready. Tell them it will be worth the wait.
It’s hard to believe that something that tastes this good and has this much flavor is only 265 calories!