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Portobello Mushrooms with White Beans and Prosciutto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These stuffed portobello mushrooms with white beans and prosciutto offer a sophisticated yet simple solution for a midweek supper or an elegant starter. By roasting the large, meaty mushroom caps with a balsamic glaze, you create a rich, savoury base that perfectly complements the creamy texture of the cannellini beans. The addition of crispy prosciutto and fresh rosemary provides a wonderful depth of flavour, while the panko and Parmesan topping adds a satisfying crunch.

This recipe is naturally dairy-free (when using a hard cheese alternative) and provides a well-balanced meal that feels much more indulgent than its healthy profile suggests. Served on a bed of fresh leaves or alongside a crisp green salad, these mushrooms are ideal for those seeking a high-protein, low-carbohydrate option that does not compromise on taste or texture.

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Ingredients for Portobello Mushrooms with White Beans and Prosciutto

  • 4 large portobello mushroom caps, gills removed

  • 20ml olive oil, divided

  • 2 teaspoons balsamic vinegar

  • 60ml finely chopped shallots

  • 2 teaspoons finely chopped garlic

  • 1 teaspoon chopped fresh rosemary

  • 1 can (550g) cannellini beans, rinsed and drained

  • 60ml reduced-sodium chicken broth

  • 30g 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

How to make Portobello Mushrooms with White Beans and Prosciutto

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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