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Remove the stems of the portobello mushrooms and remove the gills with a spoon. Then, remove any excess dirt. Make sure not to wash the mushrooms or get them wet.
Wash and dry the grape tomatoes. After that, slice them in half lengthwise.
Cut off the ends of the shallot. Then, finely chop part of it.
Remove the cilantro leaves from the stems and finely chop them. Then, finely chop the basil leaves. Remove the thyme leaves from the stems and finely chop them as well.
Add the olive oil, aged balsamic vinegar, salt, pepper, chopped thyme, crushed garlic, chopped basil, chopped cilantro, and chopped shallots to a large bowl. Thoroughly combine these ingredients in the bowl.
Place the portobello mushrooms in the bowl with the seasoning and thoroughly coat both sides of them. You can use your hands to spread the seasoning around. After that, place the coated mushrooms on a sheet pan with parchment paper.
Add the sliced tomatoes to the bowl with the seasoning and coat them. After that, add them to the sheet pan with the mushrooms. Also, make sure not to discard the bowl with the seasoning yet.
Separate the pieces of prosciutto and place them on the sheet pan next to the tomatoes. Then, roast the mushrooms, tomatoes, and prosciutto in the oven at 400 degrees F for 8-10 minutes. Once cooked, let the ingredients on the sheet pan slightly cool for about 10 minutes.
Make sure to rinse and drain the white beans. To the bowl with the remaining seasoning, add the white beans and roasted tomatoes. Crumble the prosciutto into tiny pieces and add it to the bowl. Optional: You can save some to sprinkle on top. Then, grate the parmesan cheese and add it to the bowl. Combine the ingredients.
Place the white bean salad into the portobello mushroom caps. Top with a dusting of parmesan cheese, and a pinch of basil, cilantro, and prosciutto. Enjoy!