Balsamic Marinated Portobello Mushrooms With Shrimp And Spinach Recipe

Name: Balsamic Marinated Portobello Mushrooms With Shrimp And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 portabella mushrooms (cleaned and ribs scraped); 3/4 cup balsamic vinegar; 1/2 cup olive oil; 4 garlic cloves, 2 smashed, 2 sliced thinly; 2 tablespoons honey; 1/2 lb shrimp, peeled and deveined; 1/2 cup golden raisin; 1 teaspoon chili flakes; 10 ounces Baby Spinach; 1/3 cup chives, finely chopped; salt and pepper; lemon wedge (to garnish) (optional); honey mustard, for serving (optional)

Servings: persons

5 portabella mushrooms (cleaned and ribs scraped)
3/4 cup balsamic vinegar
1/2 cup olive oil
4 garlic cloves, 2 smashed, 2 sliced thinly
2 tablespoons honey
1/2 lb shrimp, peeled and deveined
1/2 cup golden raisin
1 teaspoon chili flakes
10 ounces Baby Spinach
1/3 cup chives, finely chopped
salt and pepper
lemon wedge (to garnish) (optional)
honey mustard, for serving (optional)

1
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.
2
Place a grill pan over medium-high heat or you can also grill them outside. 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.
3
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.
4
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.
5
Garnish with the chopped chives and serve with honey mustard and lemon wedges.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 portabella mushrooms (cleaned and ribs scraped), 3/4 cup balsamic vinegar, 1/2 cup olive oil, 4 garlic cloves, 2 smashed, 2 sliced thinly, and more.

Yes, Balsamic Marinated Portobello Mushrooms With Shrimp And Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Marinated Portobello Mushrooms With Shrimp And Spinach

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