Spinach in Portabella Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 portabella mushrooms (2 to 3 in. wide), stems trimmed |
1 tablespoon balsamic vinegar |
1/2 cup chopped shallots (3 oz. total) |
1 tablespoon butter or margarine |
4 cups washed spinach leaves |
Directions:
1. Rinse mushrooms. Brush cup side of caps with half the vinegar. Broil, cups up, on rack in a pan 4 to 6 inches from heat until juicy, 6 to 7 minutes.
2. Turn mushrooms over, brush them with the remaining vinegar, and broil until browned, 5 to 6 minutes.
3. Meanwhile, stir shallots in butter in a 10- to 12-inch frying pan over medium-high heat until limp, 3 to 5 minutes. Add spinach and stir over high heat until leaves wilt, 3 to 4 minutes.
4. Place mushrooms, cups up, on plates and fill with spinach.
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