Daphne Oz's Balsamic Marinated Portobello Mushrooms with Shrimp and Spinach

By Valarie

Ingredients

• 5 Portobello Mushrooms (cleaned and ribs scraped)
• 3/4 cups Balsamic Vinegar
• 1/2 cup Olive Oil
• 4 Garlic cloves (2 smashed; 2 sliced thinly)
• 2 tablespoons Honey
• 1/2 pound Shrimp (peeled and deveined)
• 1/2 cup Golden Raisins
• 1 teaspoon Chili Flake
• 10 ounces Baby Spinach
• 1/3 cup Chives (finely chopped)
• Honey Mustard (for serving)
• Olive Oil
• Salt and Pepper
• Lemon Wedges for garnish

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 3/4 cups Balsamic Vinegar
1/2 cup Olive Oil
2 tablespoons Honey
4 Garlic cloves (2 smashed; 2 sliced thinly)
Salt and Pepper
5 Portobello Mushrooms (cleaned and ribs scraped)

instructions 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.

step 2

ingredients Olive Oil

instructions Place a grill over medium-high heat. 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.

step 3

ingredients 1/2 cup Golden Raisins
1 teaspoon Chili Flake

instructions 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.

step 4

ingredients 1/2 pound Shrimp (peeled and deveined)
10 ounces Baby Spinach

instructions 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.

step 5

ingredients 1/3 cup Chives (finely chopped)
Honey Mustard (for serving)
Lemon Wedges for garnish

instructions Garnish with the chopped chives and serve with honey mustard and lemon wedges.

Helpful Tips:
1. To clean mushrooms, wipe with a damp towel.
2. Shrimp cooks extremely quickly, so be sure to keep an eye on it.
3. use the leftover marinade to create a sauce for the shrimp.

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