Portobello Paillards, Spinach, White Beans & Caramelized Onions Stew
.
Yield
4 servingsPrep
20 minCook
30 minReady
66 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
divided |
|
| 1 | large |
red onion
halved and thinly sliced |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| ⅓ | cup |
milk
low fat |
|
| ½ | cup |
bread crumbs
dry |
|
| 4 | portobello |
mushrooms, portabello
caps, 3-4 inches in diameter |
*
|
| 5 | cloves |
garlic
or to taste, minced |
|
| 1 | pound |
spinach
tough stems removed and well washed |
|
| ¾ | cup |
stock
vegetable, or low salt chicken broth |
|
| 15 | ounces |
white beans
1 can, rinsed |
|
| ½ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
divided |
|
| 1 | large |
red onion
halved and thinly sliced |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 79 | ml |
milk
low fat |
|
| 118 | ml |
bread crumbs
dry |
|
| 4 | portobello |
mushrooms, portabello
caps, 3-4 inches in diameter |
*
|
| 5 | cloves |
garlic
or to taste, minced |
|
| 453.6 | g |
spinach
tough stems removed and well washed |
|
| 177 | ml |
stock
vegetable, or low salt chicken broth |
|
| 433.5 | ml/g |
white beans
1 can, rinsed |
|
| 118 | ml |
Parmesan cheese
|
|
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.
