Portebella Mushroom and Spinach "Steak"

Portebella Mushroom and Spinach
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 1,254.6
  • Total Fat: 124.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 877.2 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 12.6 g
  • Protein: 13.0 g

View full nutritional breakdown of Portebella Mushroom and Spinach "Steak" calories by ingredient
Submitted by:

Introduction

The meatiness of the mushroom, combined with the spinach and many flavours makes this recipe the best vegetarian meal that even meat-lovers will enjoy! The meatiness of the mushroom, combined with the spinach and many flavours makes this recipe the best vegetarian meal that even meat-lovers will enjoy!
Number of Servings: 2

Ingredients

    Mushroom Marinade:
    1 medium tomatoe, sliced and grilled
    3 cloves of garlic
    1 chive (green onion)
    1/8 cup balsamic vinegar
    1/2 cup olive oil
    2 large portabello mushrooms

    In food processor, blend all ingredients except for oil. Once everything is blended well, slowly drizzle in olive oil until the mixture thickens and lightens in colour. Separate the mushrooms from their stems, place each mushroom cap in their own container and coat with marinade. Dip stems in remaining marinade and wrap in plastic wrap. Place marinated items in the fridge for 2-4 hours.

    Spinach:
    2 bunched of Spinach
    1/4 cup water
    1/4 cup red onion, chopped
    1 tablespoon of worchestire sauce
    Marinated mushroom stems
    sea salt to taste

    In a fry pan, saute red onion, sliced marinated mushroom stems and half of the worchestire sauce until translucent. Add water and spinach, cover and steam until the spinach is wilted (you may have to break up the spinach and do in chunks). Add the rest of the worchestire sauce, salt. Fry until spinach turns a brown-ish colour.

Tips

Tastes wonderful with Horseradish Gravy!


Directions

Grill the mushroom caps for about 5 minutes, then cover and bake in the oven at 350 for about 20 minutes. Depending on your texture preferences, you can bake for anywhere between 10 and 30 minutes. As the mushroom cooks, it gets more compact.

Spread the spinach misture over half of the toasted foccocia bun, then place the mushroom cap ontop. Done and delicious!

Serving Size: Makes 2 "steaks"

Number of Servings: 2

Recipe submitted by SparkPeople user DISORIENTEDERIN.

Rate This Recipe