Portobello Mushrooms with White Beans and Prosciutto

Ingredients

• 0.8 cup baby spinach 
• 2 teaspoons balsamic vinegar 
• 19 ounces cannellini beans rinsed drained canned
• 2 tablespoons flat parsley finely chopped
• 1 teaspoon rosemary leaves fresh chopped
• 2 teaspoons garlic finely chopped
• 0.3 cup chicken broth reduced-sodium
• 4 teaspoons olive oil divided
• 2 tablespoons panko bread crumbs 
• 2 tablespoons parmesan fresh grated
• 4 large portabello mushrooms 
• 1 ounce pancetta chopped
• 0.3 cup shallots finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk

Directions

1. 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.
2. Brush caps with oil mixture; reserve remaining mixture.
3. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes.
4. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper.
5. Removefrom heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute.
6. 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.
7. Self