Roasted Portobello with Sauteed Spinach and Ocean Clams

Roasted Portobello’s act as the bowl to hold a delicious blend of clams, garlic, shallots, mushrooms and spinach. This entrée is full of flavor, high in protein and the mushrooms add a meaty texture to the dish.


Drain ocean clams over a bowl, reserving 1 cup of liquid. Preheat oven to 450° F. Place Portobello’s on foil-lined sheet trays and brush both sides with 1¼ cups olive oil. Sprinkle with rosemary leaves, salt and pepper. Roast Portobello’s gill side down in oven for 5 minutes. Turn them over and roast another 10 minutes. While Portobello’s are roasting, in a very large sauté pan over medium high heat, melt ¼ cup butter with ¼ cup olive oil. Add shallots and garlic and sauté until lightly browned, about 2 minutes. Add chopped crimini mushrooms and sauté until golden brown, about 10 minutes, stirring occasionally. Add chopped ocean clams and 1 cup reserved liquid and sauté until liquid has evaporated. Remove from pan to a bowl and reserve. Add spinach and lemon juice to pan and sauté until spinach leaves have wilted, about 4 minutes, draining off any excess liquid. Add ocean clams and mushroom mixture back to pan and toss gently to incorporate. Place one roasted Portobello on each plate and spoon 1 cup sautéed mixture over Portobello. Shave 1 Tbsp. parmesan over each plate and serve immediately.

Yield:  16 servings


  • 1 51 oz. can Sea Watch Chopped Ocean Clams
  • 16 Portobello mushrooms, 6 inches across, stems removed
  • 1½ Cups olive oil, divided into 1¼ cup and ¼ cup
  • ¼ Cup fresh rosemary leaves
  • Salt and pepper to taste
  • ½ Cup shallots, peeled and minced
  • 3 Tbsp. garlic, peeled and minced
  • 4 Cups crimini mushrooms, diced
  • ¼ Cup butter
  • 48 Cups spinach, washed well, drained, stems removed
  • ¼ Cup fresh lemon juice
  • Parmesan cheese to shave for garnish

Product Codes

Sea Watch: 0Q31 – 6/51 oz.
Sea Watch: 03Q31 – 12/51 oz.
Sea Watch: 03G31 – 12/51 oz.
Capt Fred: 03Q47 – 12/51 oz.