SELF | November 2013
photo by Christopher Testani
yield
Serves 4
Choose portobello caps with dry, firm gills—damp and soft ones mean the mushrooms are old.
Ingredients
Preparation
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.
Per serving: 234 calories, 8 g fat, 2 g saturated fat, 31 g carbohydrate, 9 g fiber, 12 g protein
Nutritional analysis provided by Self
my notes
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