Sauteed Portobellos And Spinach Recipes

Steps:

• Wash and stem spinach and mushrooms.
• Slice mushrooms including stems.
• Mince garlic (smash each clove before mincing for optimal flavor).
• Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
• Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
• Add salt and pepper to taste.
• Add parsley.
• Add white wine and stir ingredients one final time.
• Serve hot.

Steps:

• Melt butter in a large skillet or saute pan over medium heat.
• Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
• Pour in wine and reduce heat to low; simmer 1 minute.
• Stir in Parmesan cheese and serve.

Steps:

• For marinated mushrooms:
• Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
• For filling:
• Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
• Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
• Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
• Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Steps:

• Preheat grill for high heat.
• Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
• Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
• Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Steps:

• In a large nonstick skillet, saute the mushrooms, peppers and onion in oil until tender. Reduce heat to medium-low; sprinkle with salt and pepper. Top with cheese, tomato and olives; cover and cook for 3-5 minutes or until cheese is melted. Sprinkle with parsley if desired.

Steps:

• Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
• Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
• Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
• Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
• Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.