Portobello Mushroom Napoleon With Balsamic Reduction(Dr. Oz)

By Eattolive2014

Ingredients

• 4 to 6 large portobello mushrooms
• 1/2 cup balsamic vinegar
• 2 medium red bell peppers
• 1/4 cup low-sodium vegetable broth
• 2 tablespoons chopped fresh garlic
• 10 oz baby spinach
• Salt and freshly ground black pepper to taste
• 2 tbsp minced parsley or basil

Preparation

Step 1

Preheat the over to 350 ° F. Remove the stems from the portobellos and wipe them clean with a paper towel. Place the mushrooms on a plate and brush both sides with balsamic vinegar.

Cut the bell peppers into quarters and spray them with nonstick cooking spray. Place the pepper quarters on a cookie sheet and roast them in the oven for 30 minutes. Combine the vegetable broth and garlic in a saute pan. Cook until the garlic is soft but not browned. Add the baby spinach and cook it until it is wilted. Season with salt.

Place the portobellos on a baking sheet, sprinkle them with the pepper and roast them in the oven for 10 minutes. While the mushrooms are cooking, place the remaining balsamic vinegar in a small saucepan or saute pan. Reduce the liquid over medium heat until the mushrooms are done.


Layer the spinach and then a piece of bell pepper on top of each mushroom, and place them back in the oven for 5 minutes. Remove the mushroom napoleons from the oven. Place them on plates with a spatula, drizzle each one with the balsamic reduction, and sprinkle with the fresh herbs.