Warm Portobello Mushrooms with Spinach, Pine Nuts and Caramelized Shallots
4 to 5 medium-sized portobello mushrooms
1/4 cup (60 mL) extra-virgin olive oil
6 medium-sized shallots, thinly sliced
2 garlic cloves, finely chopped
2 tsp (10 mL) fresh thyme
Sea salt and freshly ground pepper
3 Tbsp (45 mL) balsamic vinegar
2 tsp (10 mL) Dijon mustard
6 cups (1.5 L) baby spinach or baby greens
1/2 cup (125 mL) toasted pine nuts
1/2 cup (125 mL) grated fresh Parmesan cheese
Remove mushroom stems and discard. Remove gills on the underside of the mushroom caps by scraping them with the side of a spoon (they have a slight bitter taste and exude black liquid when cooked). Cut mushroom caps in half and slice. Set aside.
Heat olive oil in a large skillet over medium heat. Add shallots and saute for 3 to 4 minutes, or until golden brown. Add mushrooms, garlic, and thyme. Season with salt and pepper to taste. Saute until mushrooms are soft, about 5 minutes.
Meanwhile, combine vinegar and mustard in a small bowl, pour over mushrooms, and stir to coat. Remove from heat.
Add mushrooms and liquid to spinach and toss lightly. Divide among 4 plates and sprinkle with pine nuts and Parmesan. Serve immediately.
Serves 4.
Each serving contains: 312 calories; 13 g protein; 24 g total fat (5 g sat. fat, 0 g trans fat); 11 mg cholesterol; 15 g carbohydrate; 4 g fibre; 297 mg sodium
TIP: Store mushrooms in paper bags, as plastic makes them sweat, turning them slimy. Poke a couple of holes in the paper bag so air can pass through, and they should keep for three to four days. Do not clean mushrooms until just before use, and avoid submerging them in water; instead, wipe them gently with a wet paper towel.
source: "Salad Lovin'", alive #335, September 2010
Warm Portobello Mushrooms with Spinach, Pine Nuts and Caramelized Shallots
Directions
READ THIS NEXT
SEE MORE »
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
Jamaican Jerk Pork Sliders with Grilled Pineapple and Tangy Slaw
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.