BALSAMIC MARINATED PORTOBELLO MUSHROOMS WITH SHRIMP AND SPINACH

Balsamic Marinated Portobello Mushrooms With Shrimp and Spinach image

Provided by Scoutie

Categories Vegetable

Time 20m

Yield 5 serving(s)

Number Of Ingredients 13

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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)

Steps:

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 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.
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.

Nutrition Facts : Calories 363.7, Fat 22.8, SaturatedFat 3.2, Cholesterol 57.1, Sodium 329.8, Carbohydrate 31.9, Fiber 3.3, Sugar 23.7, Protein 10.6