Portobello Mushrooms With White Beans And Prosciutto

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Self Magazine

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I used to have a lot of respect for the lifestyle Self magazine tries to promote, and their message of nurturing all aspects of one's life. That is, until their recent April 2014 publication in which they made fun of a brain cancer survivor running the LA Marathon in a tutu. Instead of mocking a woman for being proud of her journey, her image could have been used in a story to potentially inspire other people to transform their tragedies into triumphs, had Self taken the time to find out the story behind the photograph. As if this was not insulting enough, I encourage you to read the linked article and see for yourself the pathetic, half-apology released by the magazine. I will be unfollowing Self Magazine from Foodily, and no longer cooking or sharing their recipes, as I don't wish to endorse their shallow message of self-improvement reserved for those they deem worthy. http://www.nbcsandiego.com/news/local/Magazine-Makes-Fun-of-Cancer-Survivors-Tutu-252560451.html
Jess Alagna   •  28 Mar   •  Report
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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 oz) cannellini beans, rinsed and drained

1/4 cup reduced-sodium chicken broth

1 oz 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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