Portobello Paillards, Spinach, White Beans & Caramelized Onions Stew

Directions

Heat 1 tablespoon oil in a medium nonstick skillet over medium heat.

Stir in onion and cook, stirring often, until brown, about 9 minutes.

Reduce heat to very low, season with salt and black pepper to taste.

Continue to cook, stirring often, until caramelized, about 15 to 20 minutes.

Transfer to a bowl and keep warm.

Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate.

Dip each mushroom cap in milk, then dredge in the breadcrumbs.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes.

Carefully remove the plate using an oven mitt or tongs, add 1 tablespoon oil to the pan and turn the mushrooms over.

Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more.

Remove from heat; cover to keep warm.

Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat.

Add garlic and cook until fragrant, 20 to 30 seconds.

Stir in spinach and cook, stirring, until just wilted, 2 to 3 minutes.

Stir in beans, broth and season with salt and black pepper to taste.

Cook, stirring occasionally, until heated through, about 2 minutes.

Cut each mushroom into thin slices and serve over the spinach.

Spoon reserved onions on top and sprinkle cheese over.

Serve warm.