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Issue 487: Portobello Mushrooms with Spinach

Naomi Nachman

A light and filling family favorite

Wednesday, March 14, 2018

 Mishpacha-Recipe

Food and Prop Styling by Renee Muller, Photography by Hudi Greenberger

This light side dish is a family favorite of ours. It doesn’t involve any heavy starchy ingredients. If you’re serving it for a dairy meal, you can add 1 cup crumbled feta cheese into the spinach mixture. Any leftover spinach can be served on the side or folded into cauliflower rice (shredded and steamed cauliflower).

Ingredients

Serves 6

 
  • 6 whole portobello mushroom caps, cleaned and stems removed
  • 1 Tbsp olive oil, + more for brushing caps
  • balsamic vinegar, for drizzling
  • 1 large onion, cubed
  • 5 cloves garlic, crushed
  • 1 32-oz (910-g) pkg frozen spinach, defrosted and squeezed dry
  • salt and pepper, to taste
  • ½ cup crushed almonds


Preparation

Preheat oven to 400°F (200°C).

Brush outside of mushrooms with olive oil and place, stem-side up, on a baking sheet lined with parchment paper. Drizzle with balsamic vinegar. Roast until the mushrooms are soft, about 10–15 minutes, and set aside.

Heat 1 Tbsp olive oil in a frying pan. Add the onion and sauté until soft. Add garlic cloves and sauté for another 2 minutes. Add spinach and season with salt and pepper to taste. Continue to cook for another 10 minutes until the flavors concentrate. Add in the chopped nuts and mix.

Divide the mixture into the prepared mushrooms and bake at 400°F (200°C) for 10 minutes.

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