Tuesday, November 6, 2012

Spinach and Portobello Salad

This salad was inspired by a salad I once had at The Market Restaurant. The chef Karen prepares a weekly menu. One of the salads in the rotation was a stuffed Portobello served over a bed of fresh salad greens. My version is not quite like hers, but it is very good. I stuffed the Portobello with sautéed spinach, garlic and top it with Parmesan bread crumbs.

By the way, how do you spell this large mushroom? Portobello or Portabella? I have seen it both ways. I read that the mushroom council has adopted Portobello. So I used that spelling this time.

Spinach and Portobello Salad
Serves 1


1 large Portobello
2 cups baby spinach, separated
1/2 tsp garlic, minced
1 Tbsp Parmesan, grated
1 Tbsp Panko bread crumbs
1 to 2 tsp Olive oil
Salt and black pepper
Red pepper flakes
1 Tbsp. Balsamic and Caper Vinaigrette (recipe follows)


Preheat oven to 350 degrees.

Wash Portobello and pat dry. Remove stem and finely chop.

Heat 1 tsp of olive oil over medium heat, add mushroom stem, garlic, a dash red pepper flakes. When aromatic, add spinach, salt and black pepper. When spinach has wilted remove from pan and set aside.

Wipe pan clean, return to medium heat. Rub Portobello with olive oil. Place in the pan gills up, cover and cook for 3 minutes. Flip Portobello, cover and cook for another 3 minutes. Remove pan from heat and flip mushroom gill side up. Place spinach mixture in the mushroom cap and top with Parmesan and panko. Spray panko with olive oil. Place pan in the oven and bake for 10 minutes. Raise oven to broil, broil for a minute or so until bread crumbs are golden brown. Remove from oven.

Dress about a cup of spinach with a tablespoon of dressing. Arrange salad on a plate and top with stuffed Portobello. Serve.

Balsamic and Caper Vinaigrette
Makes 1 cup; Serves 8


1/4 cup balsamic vinegar
3 Tbsp water
1/2 cup olive oil
1 package Good Seasons Italian Salad Dressing
& Recipe Mix
2 Tbsp capers, drained


Combine all ingredients in a cruet or mason jar with a tight fitting lid. Shake vigorously until well blended.

Refrigerate unused portion for up to 4 weeks. Ingredients in dressing will separate when refrigerated, especially the olive oil. To reuse, let dressing stand at room temperature about an hour and then shake just before serving.

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