Recipe

Roasted Portobellos With Sauted Spinach And Ocean Clams Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 3 months ago What a show piece appetizer to start off perhaps a large gathering of friends. If your are grilling, whis is a perfect beginning for fun . family and friendship.Adapted from seaclams.com Prep:20m Cook:25m Servings:16	Mystic_rive
	clams mushrooms olive oil rosemary shallots garlic mushrooms butter spinach lemon juice parmesan

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Ingredients

1 51 oz. can Sea Watch Chopped Ocean Clams

16 portobello mushrooms, 6 inches across, stems removed

11/2 cups olive oil, divided into 1 1/4cup and 1/4cup

1/4 cup fresh rosemary leaves

salt and pepper to taste

1/2 cup shallots, peeled and minced

3 tbsp. garlic, peeled and minced

4 cups crimini mushrooms, diced

1/4 cup butter

48 cups spinach, washed well, drained, stems removed

1/4cup fresh lemon juice

Parmesan cheese to shave for garnish

Directions

Drain ocean clams over a bowl, reserving 1 cup of liquid.

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Preheat oven to 450° F.

Place Portobello's on foil-lined sheet trays and brush both sides with 1 1/4 cups olive oil.

Sprinkle with rosemary leaves, salt and pepper.

Roast Portobello's gill side down in oven for 5 minutes.

Turn them over and roast another 10 minutes.

While Portobello's are roasting, in a very large sauté pan over medium high heat, melt 1/4 cup butter with 1/4 cup olive oil.

Add shallots and garlic and sauté until lightly browned, about 2 minutes.

Add chopped crimini mushrooms and sauté until golden brown, about 10 minutes, stirring occasionally.

Add chopped ocean clams and 1 cup reserved liquid and sauté until liquid has evaporated.

Remove from pan to a bowl and reserve.

Add spinach and lemon juice to pan and sauté until spinach leaves have wilted, about 4 minutes, draining off any excess liquid.

Add ocean clams and mushroom mixture back to pan and toss gently to incorporate.

Place one roasted Portobello on each plate and spoon 1 cup sautéed mixture over Portobello.

Shave 1 Tbsp. parmesan over each plate and serve immediately.

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Comments

tilgidh 1 year, 3 months ago said:
Allow me to be the first to say thank you for sharing this lovely recipe. *5*

Tilgidh

tilgidh 1 year, 3 months ago said:
Stuffed Mushrooms are my favorite thing to make and share. This wonderful recipe shows that there are many different ways to bring out new flavors with mushrooms. Thank you very much for sharing this one. I am giving it a *5*. As with most of your postings it is deserving.

Tilgidh

lanacountry 1 year, 2 months ago said:
Mystic my friend.. another great one and a
^ 55555!! :)

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