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Ingredients

• 4 tablespoons  extra-virgin olive oil, divided
• 1   large red onion, halved and thinly sliced
• 1/2 teaspoon  freshly ground pepper, divided
• 1/4 teaspoon  salt, divided
• 1/3 cup  1% milk
• 1/2 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
• 3/4 cup  vegetable broth
• 1/2 cup  grated Manchego, Gruyere or Parmesan cheese

Description

Portobello Mushrooms Are So Meaty That Even Carnivores Will Be Satisfied With This Lusty Vegetarian Dish. Instead Of Pounding The Caps, We Weigh Them Down In The Skillet To Flatten Them While They Cook.

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