Pan-seared Portobello Mushroom Caps



This dish has so many rich flavors and lovely colors from the green spinach, rich red sun-dried tomato pesto, and stark white feta cheese, layered on a pan-seared Portobello cap.

Step 1

Heat 2 teaspoon of Spectrum® Mediterranean Extra Virgin Olive Oil in a large, non-stick skillet over medium heat.

Step 2

Add two cloves of chopped garlic and cook for about 30 seconds, stirring to cook evenly until just golden.

Step 3

Add the rinsed and drained spinach, salt and pepper to taste. Using tongs, toss the spinach to cook evenly for about 11/2 to 2 minutes, until just wilted. Drain in a colander set into a bowl. Save the spinach liquid for a soup or sauce. Set the spinach aside on a plate. Wipe out the skillet to re-use.

Step 4

Place the Portobello caps in a large bowl. Drizzle 5 tablespoon of Spectrum® Grapeseed Oil evenly over the caps, tops and bottoms, turning to coat. Scatter the remaining 3 cloves of chopped garlic, and the chopped shallot evenly over the caps. Sprinkle with salt and pepper, using your hands or tongs to turn the caps and coat evenly.

Step 5

Heat 1 tablespoon of Spectrum® Grapeseed Oil in the large skillet over medium heat. Arrange the caps, cut side down, single layer in the heated oil. Cover and cook for about 5-7 minutes, until the underside is caramelized and medium brown. Using tongs, turn the caps, cover and continue cooking for about 2-3 minutes, until the caps are softened and tender to your preference.

Step 6

Remove and arrange onto a serving platter. Divide the spinach among the four caps, using tongs to arrange the spinach over the caps. Divide the sun-dried tomato pesto evenly over the spinach.

Step 7

Scatter about 2 tablespoons of crumbled Feta cheese evenly over the Portobello caps. Serve immediately or chilled, alone or over mixed baby greens.

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