Broiled Portabella Mushrooms

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With their earthy flavor and meaty succulence, giant portabella mushrooms presented on a bed of wilted spinach make an unusual and attractive side dish. Accompanied by a coarse, dark whole grain bread to sop up the juices, this makes a satisfying meal for two.

Our dish was inspired by a recipe from Susan Jane Cheney, author of Breadtime Stories and a former Moosewood cook.

 

Broiled Portabella Mushrooms
Cook time: 
Total time: 
Serves: 2 as main dish, 4 as side dish
 
Serves 2 as a main dish, 4 as a side dish
Ingredients
  • 1 pound portabella mushrooms
  • 1 tablespoon light miso
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water
  • 2 teaspoons olive oil
  • 10 ounces fresh spinach, stemmed and rinsed
Instructions
  1. Preheat the broiler.
  2. Carefully brush or wipe off any soil from the mushrooms.
  3. Trim the tough portions of the stems and cut the mushrooms into ½ -inch-thick slices.
  4. Whisk together the miso, vinegar, water, and oil. Brush the mushroom slices with the marinade and place them on a baking sheet.
  5. Broil about 3 inches from the heat for about 5 minutes, until the mushrooms are browned and beginning to soften.
  6. Meanwhile, steam the spinach in a covered pot on high heat, using only the water clinging to its leaves, for 1 or 2 minutes, or until just wilted but still bright green.
  7. Spread the steamed spinach on a serving platter, arrange the broiled mushrooms on top and serve right away.
Notes

PER 6-OZ SERVING: 62 CALORIES; 3.7 G PROTEIN; 3.1 G FAT; 7 G CARBOHYDRATES; 4 G SATURATED FATTY ACIDS; .5.G POLYUNSATURATED FATTY ACIDS; 1.8 G MONOUNSATURATED FATTY ACIDS; 0 MG CHOLESTEROL; 174 MG SODIUM; 3.4 G TOTAL DIETARY FIBER.

 

 

Reprinted from Moosewood Restaurant Low-Fat Favorites, Copyright © 1996 by Moosewood, Inc., Clarkson N. Potter, publisher.

 
 
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