Stuffed Portobello Mushrooms

Ingredients:

4 large Portobello mushrooms, stemmed
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium shallot, finely chopped
2 garlic cloves, minced
1/4 teaspoon dried rosemary
140 g baby spinach (about 5 cups)
1½ cups cooked white CANNELLINI beans (rinse if using canned beans)
100 g goat cheese
3 tablespoons chopped sun-dried tomatoes, packed in oil (drain liquid and drain tomatoes before measuring)
4 tablespoons parmesan cheese
2 tablespoons chopped fresh basil (plus more for serving)
2 tablespoons PANKO breadcrumbs

Directions:

1. Place rack in center of oven and preheat to 400°F (200°C). Line baking sheet with parchment paper.
2. Carefully scrape out insides of mushrooms with a small spoon. In a small bowl, combine 2 tablespoons oil, balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange mushrooms on prepared baking sheet and brush mixture over both sides. Turn over, stem side down. Bake for 15 minutes (while you prepare filling).
3. Heat remaining 1 tablespoon olive oil in large skillet over medium heat. Add shallots and cook until softened, 2 to 3 minutes.
4. Reduce heat to low. Stir in garlic and rosemary and cook until garlic is fragrant, about 30 seconds.
5. Add the spinach in large handfuls, stirring constantly. Stir until the spinach is completely wilted, about 2 minutes.

6. Turn off the heat. Add the white beans, then crumble the goat cheese on top. Add the sun-dried tomatoes, 2 tablespoons of the Parmesan, the basil, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until the goat cheese is slightly melted and well combined. Taste and adjust seasoning if necessary.

7. Turn the mushrooms over, stem side up. Divide the filling evenly among the mushroom caps. In a small bowl, combine the PANKO breadcrumbs and the remaining 2 tablespoons of Parmesan; sprinkle this mixture over the top of the mushrooms. Then drizzle the tops lightly with olive oil.
8. Return the baking sheet to the oven and bake until the mushrooms are tender and the filling is warmed through (about 10 minutes). If you want the top to brown, turn on the top heat for 2-3 minutes (watch, don’t leave it unattended!). Sprinkle with additional basil; serve the mushrooms warm.

Yield: 2 servings
Recipe: wellplated.com