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

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