Spinach Salad with Shrimp and Mushrooms
step-by-step directions

Daphne Oz's Balsamic Marinated Portobello Mushrooms with Shrimp and Spinach

  • 5 Portobello Mushrooms (cleaned and ribs scraped)
  • 3/4 cups Balsamic Vinegar
  • 1/2 cup Olive Oil
  • 4 Garlic cloves (2 smashed; 2 sliced thinly)
  • 2 tablespoons Honey
  • 1/2 pound Shrimp (peeled and deveined)
  • 1/2 cup Golden Raisins
  • 1 teaspoon Chili Flake
  • 10 ounces Baby Spinach
  • 1/3 cup Chives (finely chopped)
  • Honey Mustard (for serving)
  • Olive Oil
  • Salt and Pepper
  • Lemon Wedges for garnish
step-by-step directions
  • 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.
  • Place a grill over medium-high heat. 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.
  • 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.
  • 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.
  • Garnish with the chopped chives and serve with honey mustard and lemon wedges.
Similar categories: Dinner Courses & Meals Lunch
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