Spinach in Portabella Mushrooms

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 49%
  • Protein: 4.5g
  • Fat: 6.3g
  • Saturated fat: 3.7g
  • Carbohydrate: 13g
  • Fiber: 2.9g
  • Sodium: 112mg
  • Cholesterol: 16mg


  • 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


  1. 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. 2. Turn mushrooms over, brush them with the remaining vinegar, and broil until browned, 5 to 6 minutes.
  3. 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. 4. Place mushrooms, cups up, on plates and fill with spinach.
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