Stuffed Portobello Mushrooms - Eat Well Tasmania

Ingredients

• 4 large portobello mushrooms, stems removed
• 4 teaspoons Tasmanian olive oil
• 1 tablespoon of crushed garlic
• Pinch of sea salt
• ½ teaspoon black pepper, divided
• 2 medium-sized shallots, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 2 cups spinach, chopped and tightly packed
• ¼ cup vegetable or mushroom stock
• 1 ½ cups cooked/canned cannellini beans (can be substituted for whatever canned beans you have in the pantry)
• 2 tablespoons flat-leaved parsley, chopped
• 2 tablespoons breadcrumbs, plus more if desired
• ½ cup grated cheese, plus more if desired