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Heat oven to 450°. On a rimmed baking sheet
lined with parchment paper, place caps top up.
In a bowl, whisk 2 teaspoons oil and vinegar
and season with salt and black pepper. Brush
caps with oil mixture; reserve remaining
mixture. Bake until tender, 8 minutes. In a
skillet over medium heat, heat remaining 2
teaspoons oil. Cook shallots until soft, 2
minutes. Add garlic and rosemary; cook, 1
minute. Stir in beans and broth; season with
black pepper. Remove from heat, stir in
prosciutto and parsley and transfer to a bowl.
In the same skillet over medium heat, cook
spinach until wilted, 1 minute. Drain juice
from caps and return to baking sheet, top down;
brush with remaining oil mixture. Stuff caps
with bean mixture and spinach. In a bowl,
combine panko and Parmesan; divide among caps.
Coat caps with cooking spray; bake until panko
is golden, 10 minutes.
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