Spinach Roman Style Stuffed Portobello

Written by Eydie Desser

It’s National Spinach day and this “S” made out of spinach reminds us about Popeye! Spinach means strength! Not only is this a healthy dish, it’s a lovely and satisfying dish to to make for yourself and your friends. Garlic, spinach, raisins and pine nuts nestled in a balsamic roasted portobello mushrooms will leave you saying, “Now that’s Italiano!”

Ingredients

  • 4 small portobello mushrooms, washed and stem removed
  • ¼ cup Balsamic vinegar
  • 2 lbs fresh spinach, tough stems removed
  • 3 large garlic cloves, minced
  • ¼ cup dried raisins, soaked in warm water for 5 minutes, drained
  • 2 TB lightly toasted pine nuts
  • 1 lemon cut in half 

Instructions

For the Mushrooms:

Preheat oven to 400℉

1- Place prepared mushrooms in a large bowl and pour in balsamic vinegar.  Turn mushrooms to coat.

2- Place mushrooms stem side up on a parchment lined sheet pan, and place in the preheated oven,  Cook until mushrooms are just tender when pierced with a knife, but still hold their shape, about 10-15 minutes depending on size of the mushroom caps.

3- Remove from the oven and reserve.

For the Spinach:

1- Place stemmed spinach in a very large bowl filled with ice water.  Swish spinach around loosening any dirt clinging to the leaves. Strain and wash again.  Drain.

2- Add spinach to a 6-qt pot and cover with cold water.  Bring to a boil over high heat, then lower heat to medium and cook spinach for 5 minutes.  Strain the spinach once cooked and place on a large cutting board. Chop the spinach into small pieces.

3- Heat  the same pot in which you cooked the spinach over medium high heat for 1 minute.  Add minced garlic to the pot and immediately turn heat down to low. Quickly saute the garlic until fragrant, 30-45 second.  Add spinach and raisins and cook to thoroughly combine.  

4- Stir in toasted pine nuts and turn off heat.

To Serve:

Place a large spoonful of the spinach mixture in the cavity of each of the mushroom caps.  Squeeze a little lemon juice on each of the mounds of spinach and serve.

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