Roman Style Spinach stuffed Portobello | Garden Of Eydie
Roman-style Spinach-stuffed Portobello mushrooms offer a healthy, satisfying appetizer. Garlic, spinach, raisins, and pine nuts in balsamic-roasted caps—now that's Italiano! Perfect for any season.
Ingredients
- 4 small portobello mushrooms , washed and stem removed
- ¼ cup balsamic vinegar
- 2 pounds fresh spinach, tough stems removed
- 3 large garlic cloves, minced
- ¼ cup dried raisins , soaked in warm water for 5 minutes, drained
- 2 tablespoons lightly toasted pine nuts
- 1 lemon cut in half
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