Portebella Mushroom and Spinach "Steak"

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.

Tastes wonderful with Horseradish Gravy!

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.