Portabellas with dried cranberries and sauteed spinach

By Dolllady1030

a sunsweet recipe

Ingredients

• 8 medium portabella mushrooms
• 4 tbs olive oil, divided
• 2 tbs balsamic vinegar
• salt and pepper to taste
• 12 oz (about 8 cups packed) baby spinach leaves, stems removed
• 2 oz (1/2 cup) chopped, thinly sliced prosciutto or Canadian bacon (optional)
• 2 tsp finely chopped garlic
• 1 1/2 tsp finely chopped rosemary
• 1- 5 oz pkg dried cranberries
• 1/4 cup port wine or water
• 1/4 cup toasted pine nuts

Preparation

Step 1

-heat oven to 400 deg.
-quickly rinse mushrooms and pat dry. Remove and chop stems; reserve.
-place mushrooms on oiled baking sheet. combine 3 tbs olive oil and balsamic vinegar; brush on mushrooms. sprinkle with salt and pepper. roast mushrooms, gill side down for 15 min or until tender and golden brown.
-heat remaining 1 tbs oil in large skillet over medium high heat. add mushroom stems, prosciutto, garlic and rosemary. stir and cook until fragrant. stir in dried cranberries and port wine; cook until liquid is reduced to about 1 tbs. stir in spinach and cook until wilted, adding 1 to 2 tbs water if needed to steam spinach.
-remove from heat and stir in pine nuts; add more salt and pepper.
-spoon spinach mixture into mushrooms. serve warm