Portobello Paillards with Spinach White Beans Caramelized Onions
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 large red onion, halved and thinly sliced
- ½ teaspoon freshly ground pepper, divided
- ¼ teaspoon salt, divided
- ⅓ cup 1% milk
- ½ cup plain dry breadcrumbs
- 4 portobello mushroom caps, 3-4 inches in diameter
- 3 cloves garlic, minced
- 1 pound spinach, tough stems removed
- 1 15-ounce can white beans, rinsed
- ¾ cup vegetable broth
- ½ cup grated Manchego, Gruyere or Parmesan cheese
Instructions
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