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