Portobello Mushrooms with White Beans and Prosciutto

The first night we made this we followed the recipe exactly and were not sure if we would make it again. We had 2 more mushrooms and more filling so we did make it again, this time with a few changes. As others suggested, we added some white wine to the beans and shallots. We also added a lot more spinach and more prosciutto. We also cooked it at 400 for a little less time so the shrooms were more firm. This time we thought, "we might actually make this again." Still not awesome, but very tasty.

• Orange Bob

• Orange, CA

• 1/17/2022

I loved this. I have to make a couple substitutions, I only had garbanzo beans to work with, but this will definetly be a new regular meal.

• jacixj2841

• Metamora, MI

• 5/26/2020

Loved them!

• marinamungar3941

• Mexico City

• 5/16/2017

A nice side dish or (with a couple substitutions) vegetarian main. This was a little more time consuming than I thought it would be, and I don't think the flavor was outstanding, but we liked it. My portobellos flattened, so they were less "stuffed" and more piled on top. Might make again.

• lschmidt

• Portland, OR

• 10/13/2016

This was good but could be better. More onions, skip the broth, use wine, maybe some peppers or corn. Dont get me wrong this was good but it needed a little something more

• sueski99

• Detroit

• 10/5/2016

Oops, should have read reviews and not cooked my porto's quite as long. Like others said, they shank and there wasn't much room for the stuffing. I piled it on top instead and that worked fine. They were really pretty as a side dish to pork tenderloin. Definitely a keeper with just a few adaptations.

• San Mateo, CA

• 2/7/2016

In the first place I thought this recipe was totally delicious! I did make a few modifications based on several reviews I read. I used onion rather than shallots I did skip the fresh parsley and did sprinkle on some dried parsley flakes. I used maybe 1 1/2 teaspoons of chopped fresh rosemary. I forgot to add a little white wine which someone suggested. Maybe that would have made it even better. The portobello caps i had weren't very deep so I just piled the bean mixture on mounding it up kind of high, but it seemed to work anyway. Following one review, I heated the oven to 400 and not 450. Anyway, the end result was scrumptious!

• billnick

• 缅因州中部

• 11/24/2015

This recipe looks and tastes great. I substituted water for the chicken broth and left out the parsley, but otherwise, followed the instructions to the letter. One note: either bake the portobello caps at a lower temperature or watch them like a hawk -- 8 minutes at 450 degrees was too long and too hot. My mushrooms shrunk dramatically, and tasted overdone.

• lpquigley

• West Lafayette, IN

• 2/1/2015

I was quite disappointed in my results. Maybe I made too many adaptations but I think my bean/spinach/prosciutto filling was too bland to backstop the bold taste of the Portobello. I might try a version of this again but I would grill the caps, prepare extra-savory beans, switch to a much more pungent onion and double it and the garlic proportion and triple the parmesan. Or maybe just skip this idea and fill grilled caps with pork confit and left-over risotto.

• bear_trouble

• Quesnel, BC

• 1/21/2015

The problem I had was that after I scraped the gills from the portabellas, I had a surface too flat to hold the filling. To fix this at the moment, I put the mushrooms in small Emile Henry individual pie plates and piled the filling on top. Looking back, I might do that again, I might also mash some of the beans to help hold the filling together. I didn't have prosciutto so I used bacon. I'd also mix the panko with melted butter instead of use canola oil spray. I would make it again (with my changes) because it's a cool alternative to roasted vegetables or other side dishes.

• kasan

• Dallas, TX

• 1/19/2015

I liked the flavours but they had nothing to bind them, so they didn't hold together well. I crisped the prosciutto first, and added the spinach directly to the beans, seemed like an unnecessary step. Added a splash of white wine to prevent the garlic from scorching.

• Mairi

• PEI, Canada

• 1/19/2015

made these for vegetarian friends; substituted tempeh and 2 drops smoke flavoring for the prosciuto; went over quite well

• blinggirl

• St. Louis

• 1/19/2015

Do you think you could substitute with the black soybeans

• Pattierpm

• Revere, Ma

• 1/19/2015

Really good and easy.

• amelia_

• 9/9/2014

These were delicious and came together quickly. Don't skimp with the rosemary, it doesn't come through very strong with the amount stated. You could ditch the parsley and be okay. Also, a splash of white wine doesn't hurt this at all.

• amelia_

• 9/9/2014