Choose portobello caps with dry, firm gills—damp and soft ones mean the mushrooms are old.

Ingredients

　　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

　　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.

Nutrition Per Serving

　　8 g fat

　　2 g saturated fat

　　31 g carbohydrate

　　9 g fiber

　　12 g protein

　　#### Nutritional analysis provided by Self