WEEKDAYS 1e|12c|p

Balsamic Marinated Portobello Mushrooms with Shrimp and Spinach

Daphne Oz
Servings: 5
30 to 60 min

Spinach Salad with Shrimp and Mushrooms

  • Ingredients
  • step-by-step directions
Balsamic Marinated Portobello Mushrooms with Shrimp and Spinach
  • 3/4 cups balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons honey
  • 4 cloves garlic (2 smashed, 2 thinly sliced)
  • 5 portobello mushrooms (cleaned and ribs scraped)
  • 1/2 cup golden raisins
  • 1 teaspoon chili flakes
  • 1/2 pound shrimp (peeled and deveined)
  • 10 ounces baby spinach
  • 1/3 cup chives (finely chopped)
  • honey mustard (to serve)
  • lemon wedges (to serve)
  • extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 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.


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