Balsamic Marinated Portobello Mushrooms With Shrimp and Spinach |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I just saw this made on The Chew (ABC) and it looked delicious, so I am putting it here for safe-keeping. When I make it, I won't use the raisins, as I don't care for them. Also, you can use the leftover marinade to create a sauce for the shrimp. She didn't specify the size of the shrimp, but they looked medium to me. Plan ahead, cooking time does not include the marinading time. Ingredients:
5 portabella mushrooms (cleaned and ribs scraped) |
3/4 cup balsamic vinegar |
1/2 cup olive oil |
4 garlic cloves, 2 smashed, 2 sliced thinly |
2 tablespoons honey |
1/2 lb shrimp, peeled and deveined |
1/2 cup golden raisin |
1 teaspoon chili flakes |
10 ounces baby spinach |
1/3 cup chives, finely chopped |
salt and pepper |
lemon wedge (to garnish) (optional) |
honey mustard, for serving (optional) |
Directions:
1. In a large bowl, whisk together the balsamic vinegar, olive oil, honey and smashed garlic. Season with salt and pepper. Put the portobello mushrooms in a resealable plastic bag and pour the marinade over the mushrooms. Marinade for 1 to 2 hours.
2. Place a grill pan over medium-high heat or you can also grill them outside. Remove the mushrooms from the marinade and reserve the marinade. Season the mushrooms with salt and pepper and drizzle with a bit of olive oil. Place on the grill and cook for 2 to 3 minutes per side, or until the mushrooms are tender. Once cooked, transfer to a serving platter.
3. Heat a large saute pan over medium-high heat and add 2 to 3 tablespoons of olive oil. Add in the sliced garlic and raisins and saute for about 1 minute. Add the chili flake.
4. Toss in the shrimp and season with salt and pepper. Toss to coat in the garlic and raisin mixture. After about 2 minutes of cooking, when the shrimp is just turning pink, deglaze with about 1/4 cup of the marinade. Add the spinach and season with salt and pepper. Toss to coat and after about 30 seconds, pour on top of the plated portobellos.
5. Garnish with the chopped chives and serve with honey mustard and lemon wedges.
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