PORTOBELLO MUSHROOMS WITH WHITE BEANS AND PROSCIUTTO
Provided by Larraine Perri
Categories Bean Mushroom Appetizer Bake Fall Healthy Prosciutto Party Self Sugar Conscious
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 450°. 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.
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Pashpati Dangol
[email protected]Overall, I thought this recipe was great. I would definitely recommend it to others.
Dua Meerab
[email protected]I would have liked the recipe to include more detailed instructions for cooking the mushrooms.
kleiner deutscher Junge
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Ashik Maurati
[email protected]I'm not a fan of mushrooms, but I loved this dish! The mushrooms were cooked perfectly and had a great flavor.
Md Shanan
[email protected]I'm not a vegetarian, but I'm always looking for new ways to incorporate more plant-based meals into my diet. This recipe is a great option.
Maurice Walker
[email protected]This recipe is a great way to use up leftover prosciutto.
Ahnaf Alif
[email protected]I didn't have any white beans on hand, so I used Great Northern beans instead. They worked just as well.
Tehmeena Tehmeena
[email protected]I thought the prosciutto was a bit too salty for my taste, so I used half the amount that the recipe called for. It was still plenty flavorful.
Luv Buggie
[email protected]I wasn't sure how I would like the white beans in this dish, but I was pleasantly surprised. They added a nice creaminess and helped to balance out the flavors of the mushrooms and prosciutto.
Md Safayt
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Favour Okafor
[email protected]This was my first time cooking with portobello mushrooms, and I was pleasantly surprised at how easy they were to work with. They cooked up quickly and had a great texture.
Chesta Bhattarai
[email protected]I love the combination of flavors in this dish. The earthy mushrooms, the creamy white beans, and the salty prosciutto complement each other perfectly. I also appreciate that this recipe is relatively quick and easy to make.
John Awali
[email protected]Portobello mushrooms are one of my favorite ways to enjoy a meatless meal. They are so hearty and flavorful, and they pair perfectly with white beans and prosciutto. This recipe is easy to follow and produces a delicious and satisfying dish.