Warm Portobello Mushrooms with Spinach, Pine Nuts and Caramelized Shallots - alive magazine

Ingredients

• 4 to 5 medium-sized portobello mushrooms
• 1/4 cup (60 mL) extra-virgin olive oil
• 6 medium-sized shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tsp (10 mL) fresh thyme
• Sea salt and freshly ground pepper
• 3 Tbsp (45 mL) balsamic vinegar
• 2 tsp (10 mL) Dijon mustard
• 6 cups (1.5 L) baby spinach or baby greens
• 1/2 cup (125 mL) toasted pine nuts
• 1/2 cup (125 mL) grated fresh Parmesan cheese