Portobello Paillards with Spinach, White Beans & Caramelized Onions - 8 pts

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Portobello Paillards with Spinach, White Beans & Caramelized Onions -

8 pts

4 tablespoons extra-virgin olive oil, divided

1 large red onion, halved and thinly sliced

1/2 teaspoon freshly ground pepper, divided

1/4 teaspoon salt, divided

1/3 cup 1% milk

1/2 cup plain dry breadcrumbs

4 portobello mushroom caps, 3-4 inches in diameter

3 cloves garlic, minced

1 pound spinach, tough stems removed

1 15-ounce can white beans, rinsed

3/4 cup vegetable broth

1/2 cup grated Manchego, Gruyere or Parmesan cheese

 

 

 

 

 

1. Heat 1 tablespoon oil in a medium nonstick skillet over medium

heat. Add onion and cook, stirring occasionally, until brown, 8 to 10

minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and

1/8 teaspoon salt. Continue cooking, stirring occasionally, until

caramelized, about 15 minutes Transfer to a bowl and keep warm.

2. Meanwhile, place milk in a small bowl and place breadcrumbs on a

large plate. Dip each mushroom cap in milk, then dredge in the

breadcrumbs.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie

pan on top of the mushrooms and cook until golden brown, pressing down

on the plate periodically to flatten them, about 6 minutes. Carefully

remove the plate using an oven mitt or tongs, add 1 tablespoon oil to

the pan and turn the mushrooms over. Replace the plate and cook,

pressing the plate once or twice, until the mushrooms are golden brown

and cooked through, 5 to 6 minutes more. Remove from heat; cover to

keep warm.

4. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-

high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add

spinach and cook, stirring, until just wilted, about 2 minutes. Stir

in beans, broth and the remaining 1/4 teaspoon pepper and 1/8 teaspoon

salt. Cook, stirring occasionally, until heated through, 1 to 2

minutes.

5. Cut each mushroom into thin slices and serve over the spinach. Top

with the reserved onions and cheese.

 

Yield: 4 servings

Active Time: 1 hour

Total Time: 1 hour

Ease of preparation: Moderate

 

NUTRITION INFORMATION: Per serving: 358 calories; 17 g fat (3 g sat,

11 g mono); 5 mg cholesterol; 44 g carbohydrate; 15 g protein; 11 g

fiber; 582 mg sodium. Nutrition bonus: Vitamin A (220% daily value),

Vitamin C (70% dv), Folate (66% dv), Potassium (39% dv), Iron (30%

dv), Calcium (25% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetable, 1 very lean meat, 3 fat

 

 

Source: Victoria Abbott Riccardi for EatingWell Magazine

Formatted by Chupa Babi in MC: 02.27.07

 

Portobello mushrooms are so meaty that even carnivores will be

satisfied with this lusty vegetarian dish. Instead of pounding the

caps, we weigh them down in the skillet to flatten them while they

cook.

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