Roasted Portobellos With Sauted Spinach And Ocean ... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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What a show piece appetizer to start off perhaps a large gathering of friends. If your are grilling, whis is a perfect beginning for fun . family and friendship.Adapted from Ingredients:
1 51 oz. can sea watch chopped ocean clams |
16 portobello mushrooms, 6 inches across, stems removed |
11/2 cups olive oil, divided into 1 1/4cup and 1/4cup |
1/4 cup fresh rosemary leaves |
salt and pepper to taste |
1/2 cup shallots, peeled and minced |
3 tbsp. garlic, peeled and minced |
4 cups crimini mushrooms, diced |
1/4 cup butter |
48 cups spinach, washed well, drained, stems removed |
1/4cup fresh lemon juice |
parmesan cheese to shave for garnish |
Directions:
1. Drain ocean clams over a bowl, reserving 1 cup of liquid.
2. Preheat oven to 450° F.
3. Place Portobello's on foil-lined sheet trays and brush both sides with 1 1/4 cups olive oil.
4. Sprinkle with rosemary leaves, salt and pepper.
5. Roast Portobello's gill side down in oven for 5 minutes.
6. Turn them over and roast another 10 minutes.
7. While Portobello's are roasting, in a very large sauté pan over medium high heat, melt 1/4 cup butter with 1/4 cup olive oil.
8. Add shallots and garlic and sauté until lightly browned, about 2 minutes.
9. Add chopped crimini mushrooms and sauté until golden brown, about 10 minutes, stirring occasionally.
10. Add chopped ocean clams and 1 cup reserved liquid and sauté until liquid has evaporated.
11. Remove from pan to a bowl and reserve.
12. Add spinach and lemon juice to pan and sauté until spinach leaves have wilted, about 4 minutes, draining off any excess liquid.
13. Add ocean clams and mushroom mixture back to pan and toss gently to incorporate.
14. Place one roasted Portobello on each plate and spoon 1 cup sautéed mixture over Portobello.
15. Shave 1 Tbsp. parmesan over each plate and serve immediately.
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