Roasted Portobello's with Sautéed Spinach and Ocean Clams
Ingredients:
- 1 51 oz. can Sea Watch Chopped Ocean Clams
- 16 portobello mushrooms, 6 inches across, stems removed
- 1½ cups olive oil, divided into 1¼ cup and ¼ cup
- ¼ cup fresh rosemary leaves
- salt and pepper to taste
- ½ cup shallots, peeled and minced
- 3 tbsp. garlic, peeled and minced
- 4 cups crimini mushrooms, diced
- ¼ cup butter
- 48 cups spinach, washed well, drained, stems removed
- ¼ cup fresh lemon juice
- Parmesan cheese to shave for garnish
Method:
- Drain ocean clams over a bowl, reserving 1 cup of liquid.
- Preheat oven to 450° F.
- Place Portobello's on foil-lined sheet trays and brush both sides with 1¼ 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 ¼ cup butter with ¼ 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.
Makes 16 servings
