Balsamic Marinated Portobello Mushrooms With Shrimp And Spinach

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 5 portabella mushrooms (cleaned and ribs scraped)
• 3/4 cup balsamic vinegar
• 1/2 cup olive oil
• 4 garlic cloves, 2 smashed, 2 sliced thinly
• 2 tablespoons honey
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup golden raisin
• 1 teaspoon chili flakes
• 10 ounces baby spinach
• 1/3 cup chives, finely chopped
• salt and pepper
• lemon wedge (to garnish) (optional)
• honey mustard, for serving (optional)

Recipe

• 1 in a large bowl, whisk together the balsamic vinegar, olive oil, honey and smashed garlic. season with salt and pepper. put the portobello mushrooms in a resealable plastic bag and pour the marinade over the mushrooms. marinade for 1 to 2 hours.
• 2 place a grill pan over medium-high heat or you can also grill them outside. remove the mushrooms from the marinade and reserve the marinade. season the mushrooms with salt and pepper and drizzle with a bit of olive oil. place on the grill and cook for 2 to 3 minutes per side, or until the mushrooms are tender. once cooked, transfer to a serving platter.
• 3 heat a large saute pan over medium-high heat and add 2 to 3 tablespoons of olive oil. add in the sliced garlic and raisins and saute for about 1 minute. add the chili flake.
• 4 toss in the shrimp and season with salt and pepper. toss to coat in the garlic and raisin mixture. after about 2 minutes of cooking, when the shrimp is just turning pink, deglaze with about 1/4 cup of the marinade. add the spinach and season with salt and pepper. toss to coat and after about 30 seconds, pour on top of the plated portobellos.
• 5 garnish with the chopped chives and serve with honey mustard and lemon wedges.