WEEKDAYS 1e|12c|p

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

Marinated Portobello Mushrooms with Shrimp and Spinach
Spinach Salad with Shrimp and Mushrooms
skill level
Easy
time
30-60min
servings
5
cost
$
Contributed by :
Topped with shrimp, golden raisins, and chives, this light weeknight dinner is elevated by the addition of hearty portobellos.
share
ingredients
  • 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
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3/4 cups Balsamic Vinegar
    1/2 cup Olive Oil
    2 tablespoons Honey
    4 Garlic cloves (2 smashed; 2 sliced thinly)
    Salt and Pepper
    5 Portobello Mushrooms (cleaned and ribs scraped)
    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
    Olive Oil
    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.
  • 3
    1/2 cup Golden Raisins
    1 teaspoon Chili Flake
    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
    1/2 pound Shrimp (peeled and deveined) 
    10 ounces Baby Spinach
    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
    1/3 cup Chives (finely chopped) 
    Honey Mustard (for serving) 
    Lemon Wedges for garnish 
    Garnish with the chopped chives and serve with honey mustard and lemon wedges.

    Helpful Tips
    1. To clean mushrooms, wipe with a damp towel.
    2. Shrimp cooks extremely quickly, so be sure to keep an eye on it.
    3. use the leftover marinade to create a sauce for the shrimp. 
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes