Spinach and Pine Nut Mushrooms
9,3 / 10
ready in 35 min.
- 4 Portobello Mushroom (stems removed)
- 3 Tbsps extra virgin olive oil
- 3 Tbsps balsamic vinegar
- 2 garlic cloves (minced)
- 1 tsp chopped, fresh thyme
- 1 tsp chopped, fresh rosemary
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
For the mushrooms:
Preheat the oven to 400 degrees F/205 degrees C. Arrange the mushrooms on a lined sheet tray.
In a small bowl, whisk together the oil, vinegar, garlic, thyme, and rosemary. Season with salt and pepper.
Drizzle the dressing over both sides of the mushrooms. Bake for about 20 minutes, or until tender. Transfer the mushrooms to a serving plate, spoon any juices over the tops.
For the filling;
In a large skillet, heat the oil over medium heat. Add the shallots and cook for 2 to 3 minutes until softened. Add the garlic and cook for 30 seconds longer, until fragrant. Add the raisins and pine nuts and cook for 2 more minutes. Add the spinach in batches and keep cooking for 3 to 5 minutes until wilted.
Season with salt and pepper. Stir in the balsamic vinegar and cook for 1 minute. Spoon the spinach mixture evenly on top of the mushrooms. Sprinkle with Parmesan cheese and serve.