Portobello Mushrooms With White Beans And Prosciutto Recipes

Steps:

• 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.

Steps:

• Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
• Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
• Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
• Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
• Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

Steps:

• Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
• Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

Steps:

• Preheat oven to 400 degrees. Place mushrooms, stem side down, on a rimmed baking sheet. In a small bowl, whisk together 2 tablespoons each lemon juice and oil. Brush mushrooms with oil mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices, 15 minutes. Flip and drain juices from sheet. Reserve 2 mushrooms for tomorrow's lunch. Increase oven to 450 degrees.
• Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Add beans, 1 teaspoon thyme, and 1/4 cup water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, 3 minutes.
• In a food processor, pulse bread until coarse crumbs form. Add 1 teaspoon oil and 1 teaspoon thyme; pulse to combine. Top each mushroom with 1/3 cup bean mixture. Reserve remaining beans for lunch. Divide cheese and breadcrumbs among each mushroom. Return sheet to oven and cook until breadcrumbs are golden brown, 5 minutes.
• In a large skillet, heat 1 teaspoon oil over medium-high. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Gradually add half the spinach (reserve remaining spinach for lunch), season with salt and pepper, and toss until wilted. Add lemon zest and 1 teaspoon lemon juice and toss to combine. Serve spinach alongside stuffed mushrooms.

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
• Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.