Grilled Portobello Mushrooms with Creamed Spinach & Roasted Asparagus
Author: Bhavani Jaroff, iEat Green
Ingredients
- ? cup olive oil
- ? cup Balsamic Vinegar
- 1 Tbs Tamari
- 1 t. minced garlic
- 8-10 large Portobello Mushrooms
- 1 lbs spinach
- 1 large onion, chopped
- 2 Tbs olive oil
- 1 t. minced garlic
- 1 bunch asparagus
- ? teaspoon salt
- ? t. nutmeg
- ? cup coconut milk
- ? red pepper, sliced into strips
- ? yellow pepper, sliced into strips
Instructions
- Whisk together the oil, vinegar, tamari and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour.
- Meanwhile, saut? the onions in heavy saut? pan until translucent. Add the garlic and spinach and continue cooking until soft.
- Puree the spinach with the coconut milk, salt and nutmeg.
- Toss the asparagus with olive oil and salt and roast in 350* for 5 minutes.
- Remove the mushrooms from marinade. Grill for 5 minutes on each side
- Grill the strips of peppers.
- Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus and then peppers.
Step-By-Step Photo Instructions
Whisk together the oil, vinegar, tamari and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour. Meanwhile, saut? the onions in heavy saut? pan until translucent. Add the garlic and spinach and continue cooking until soft. Puree the spinach with the coconut milk, salt and nutmeg.
Toss the asparagus with olive oil and salt and roast in 350* for 5 minutes.
Remove the mushrooms from marinade. Grill for 5 minutes on each side
Grill the strips of peppers.
Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus and then peppers.
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