Portobello Mushrooms with White Beans and Prosciutto

Ingredients

• 4 large portobello mushroom caps, gills removed
• 4 teaspoons olive oil, divided
• 2 teaspoons balsamic vinegar
• 1/4 cup finely chopped shallots
• 2 teaspoons finely chopped garlic
• 1 teaspoon chopped fresh rosemary
• 1 can (19 ounces) cannellini beans, rinsed and drained
• 1/4 cup reduced-sodium chicken broth
• 1 ounce 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

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