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Ingredients
- 2 x portabella mushrooms - (2" to 3" wide) stems trimmed
- 1 Tbsp. balsamic vinegar
- 1/2 c. minced shallots - (3 ounce total)
- 1 Tbsp. butter or possibly margarine
- 4 c. washed spinach leaves
Directions
- Rinse mushrooms. Brush c. side of caps with half the vinegar. Broil, c. up, on rack in a pan 4 to 6 inches from heat till juicy, 6 to 7 min.
- Turn mushrooms over, brush them with the remaining vinegar, and broil till browned, 5 to 6 min.
- Meanwhile, stir shallots in butter in a 10- to 12-inch frying pan over medium-high heat till limp, 3 to 5 min. Add in spinach and stir over high heat till leaves wilt, 3 to 4 min.
- Place mushrooms, c. up, on plates and fill with spinach.
- This recipe yields 2 servings.
- Comments: Broil mushrooms on the rack beside the steaks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 2 servings | |
| Calories 114 | |
| Calories from Fat 54 | 47% |
| Total Fat 6.13g | 8% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 86mg | 4% |
| Potassium 764mg | 22% |
| Total Carbs 12.98g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.85g | 2% |
| Protein 4.25g | 7% |
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