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Portobello Paillards with Spinach, White Beans & Caramelized Onions

October/November 2005

Your rating: None Average: 4.5 (11 votes)

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.



READER'S COMMENT:
"Absolutely wonderful! "
Portobello Paillards with Spinach, White Beans & Caramelized Onions Recipe

1 Review for Portobello Paillards with Spinach, White Beans & Caramelized Onions

06/11/2010
Anonymous

Absolutely wonderful!

Comments (1)

1 comment

 
cherubin0 wrote 3 years 8 weeks ago

Not sure what the dredging in bread crumbs was all about. The coating gets soggy and falls off as the mushrooms are pressed, releasing the juices. I would skip that part. Otherwise, it was delicious.

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