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