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Spinach in Portabella Mushrooms

Yield Makes 2 servings

Ingredients

  • 2 portabella mushrooms (2 to 3 in. wide), stems trimmed
  • 1 tablespoon balsamic vinegar
  • 1/2 cup chopped shallots (3 oz. total)
  • 1 tablespoon butter or margarine
  • 4 cups washed spinach leaves

Nutrition Information

  • calories 116
  • caloriesfromfat 49 %
  • protein 4.5 g
  • fat 6.3 g
  • satfat 3.7 g
  • carbohydrate 13 g
  • fiber 2.9 g
  • sodium 112 mg
  • cholesterol 16 mg

How to Make It

  1. Rinse mushrooms. Brush cup side of caps with half the vinegar. Broil, cups up, on rack in a pan 4 to 6 inches from heat until juicy, 6 to 7 minutes.

  2. Turn mushrooms over, brush them with the remaining vinegar, and broil until browned, 5 to 6 minutes.

  3. Meanwhile, stir shallots in butter in a 10- to 12-inch frying pan over medium-high heat until limp, 3 to 5 minutes. Add spinach and stir over high heat until leaves wilt, 3 to 4 minutes.

  4. Place mushrooms, cups up, on plates and fill with spinach.