Portobello Paillards with Spinach, White Beans & Caramelized Onions
From EatingWell: October/November 2005
Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish. Instead of pounding the caps, we weigh them down in the skillet to flatten them while they cook.
- 4 tablespoons extra-virgin olive oil, divided
- 1 large red onion, halved and thinly sliced
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 teaspoon salt, divided
- 1/3 cup 1% milk
- 1/2 cup plain dry breadcrumbs
- 4 portobello mushroom caps, 3-4 inches in diameter
- 3 cloves garlic, minced
- 1 pound spinach, tough stems removed
- 1 15-ounce can white beans, rinsed
- 3/4 cup vegetable broth
- 1/2 cup grated Manchego, Gruyere or Parmesan cheese
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.
- Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm.
- Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes.
- Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.
Per serving: 358 calories; 17 g fat (3 g sat, 11 g mono); 5 mg cholesterol; 44 g carbohydrates; 15 g protein; 11 g fiber; 755 mg sodium; 1382 mg potassium.
Nutrition Bonus: Vitamin A (220% daily value), Vitamin C (70% dv), Folate (66% dv), Potassium (39% dv), Iron (30% dv), Calcium (25% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 2 vegetable, 1 very lean meat, 3 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 1 hour or less
- October/November 2005