Portobello Mushrooms with White Beans and Prosciutto recipes

Portobello Mushrooms with White Beans and Prosciutto recipes
14 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
Nutrition
259
13% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar
     

Fat

12% 7

Saturated

11% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

11% 34

Carbs (net)

- 26

Fiber

29% 7

Sugars

- 2

Sugars, added

- 0

Protein

31% 16

Cholesterol

3% 10

Sodium

14% 341

Calcium

20% 204

Magnesium

20% 83

Potassium

17% 795

Iron

26% 5

Zinc

19% 2

Phosphorus

32% 221

Vitamin A

5% 49

Vitamin C

6% 6

Thiamin (B1)

17% 0

Riboflavin (B2)

13% 0

Niacin (B3)

7% 1

Vitamin B6

17% 0

Folate equivalent (total)

27% 109

Folate (food)

- 109

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

1% 0

Vitamin E

13% 2

Vitamin K

54% 65
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