Best 4 Balsamic Marinated Portobello Mushrooms With Shrimp And Spinach Recipes

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Indulge in a culinary symphony of flavors with balsamic marinated portobello mushrooms, succulent shrimp, and tender spinach. This delectable dish tantalizes the taste buds with its savory blend of earthy mushrooms, briny shrimp, and vibrant spinach. Marinated in a rich balsamic glaze, the portobello mushrooms emerge succulent and bursting with umami. Plump shrimp, cooked to perfection, add a touch of briny sweetness, while the fresh spinach provides a crisp, verdant contrast. Whether served as an elegant appetizer or as a hearty main course, this dish promises an unforgettable gastronomic experience.

Here are our top 4 tried and tested recipes!

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC



Grilled Portobello Mushrooms with Balsamic image

Provided by Alex Guarnaschelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 6

6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

Steps:

  • Preheat the grill. Preheat the oven to 350 degrees F.
  • In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
  • In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
  • In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
  • Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

BALSAMIC-GARLIC SPINACH AND MUSHROOMS



Balsamic-Garlic Spinach and Mushrooms image

I know, it's tough to find a good side for an Italian meat main dish. But this outstanding vegetarian dish fits the bill for beef, chicken, lamb, veggie - you name it. Packed with flavor and simple to make!

Provided by Brian Genest

Categories     Side Dish     Vegetables     Greens

Time 1h45m

Yield 6

Number Of Ingredients 10

8 tablespoons extra-virgin olive oil
4 tablespoons balsamic vinegar
2 tablespoons lemon zest
½ lemon, juiced
3 cloves garlic, minced
12 baby bella mushrooms, sliced
2 tablespoons unsalted butter
1 (6 ounce) bag baby spinach
1 tablespoon salt
1 teaspoon ground black pepper

Steps:

  • Whisk olive oil, balsamic, lemon zest, juice, and garlic together in a large bowl. Add sliced mushrooms and marinate for at least 1 hour.
  • Melt butter in a skillet over medium-low heat; cook, stirring frequently, until browned and fragrant, 5 to 8 minutes. Drain mushrooms, reserving the marinade, and add to skillet. Cook until starting to soften, 2 to 3 minutes. Add spinach and 2 tablespoons marinade. Reduce heat to medium-low and saute for 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 22.4 g, Fiber 4.3 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 1202.2 mg, Sugar 5.7 g

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS



Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 2

Number Of Ingredients 6

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
  • Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

BALSAMIC MARINATED PORTOBELLO MUSHROOMS WITH SHRIMP AND SPINACH



Balsamic Marinated Portobello Mushrooms With Shrimp and Spinach image

I just saw this made on The Chew (ABC) and it looked delicious, so I am putting it here for safe-keeping. When I make it, I won't use the raisins, as I don't care for them. Also, you can use the leftover marinade to create a sauce for the shrimp. She didn't specify the size of the shrimp, but they looked medium to me. Plan ahead, cooking time does not include the marinading time.

Provided by Scoutie

Categories     Vegetable

Time 20m

Yield 5 serving(s)

Number Of Ingredients 13

5 portabella mushrooms (cleaned and ribs scraped)
3/4 cup balsamic vinegar
1/2 cup olive oil
4 garlic cloves, 2 smashed, 2 sliced thinly
2 tablespoons honey
1/2 lb shrimp, peeled and deveined
1/2 cup golden raisin
1 teaspoon chili flakes
10 ounces Baby Spinach
1/3 cup chives, finely chopped
salt and pepper
lemon wedge (to garnish) (optional)
honey mustard, for serving (optional)

Steps:

  • In a large bowl, whisk together the balsamic vinegar, olive oil, honey and smashed garlic. Season with salt and pepper. Put the portobello mushrooms in a resealable plastic bag and pour the marinade over the mushrooms. Marinade for 1 to 2 hours.
  • Place a grill pan over medium-high heat or you can also grill them outside. Remove the mushrooms from the marinade and reserve the marinade. Season the mushrooms with salt and pepper and drizzle with a bit of olive oil. Place on the grill and cook for 2 to 3 minutes per side, or until the mushrooms are tender. Once cooked, transfer to a serving platter.
  • Heat a large saute pan over medium-high heat and add 2 to 3 tablespoons of olive oil. Add in the sliced garlic and raisins and saute for about 1 minute. Add the chili flake.
  • Toss in the shrimp and season with salt and pepper. Toss to coat in the garlic and raisin mixture. After about 2 minutes of cooking, when the shrimp is just turning pink, deglaze with about 1/4 cup of the marinade. Add the spinach and season with salt and pepper. Toss to coat and after about 30 seconds, pour on top of the plated portobellos.
  • Garnish with the chopped chives and serve with honey mustard and lemon wedges.

Nutrition Facts : Calories 363.7, Fat 22.8, SaturatedFat 3.2, Cholesterol 57.1, Sodium 329.8, Carbohydrate 31.9, Fiber 3.3, Sugar 23.7, Protein 10.6

Tips:

  • Select large portobello mushrooms: Choose portobello mushrooms that are large and have a firm texture. This will ensure that they can hold up to the marinade and cooking process.
  • Marinate the mushrooms for at least 30 minutes: The longer you marinate the mushrooms, the more flavorful they will be. If you're short on time, you can marinate them for as little as 15 minutes, but the longer the better.
  • Cook the mushrooms over medium-high heat: This will help to sear the mushrooms and prevent them from stewing. If you cook them over low heat, they will release too much water and become soggy.
  • Don't overcrowd the pan: When you're cooking the mushrooms, make sure to give them enough space in the pan so that they can cook evenly. If you overcrowd the pan, the mushrooms will steam instead of sear.
  • Add the shrimp towards the end of cooking: Shrimp cooks quickly, so you don't want to add it to the pan until the mushrooms are almost done cooking. Otherwise, the shrimp will overcook and become tough.
  • Serve the mushrooms and shrimp over spinach: Spinach is a great way to add a boost of nutrients and color to this dish. You can also serve the mushrooms and shrimp over rice, quinoa, or your favorite pasta.

Conclusion:

Balsamic marinated portobello mushrooms with shrimp and spinach is a delicious and easy-to-make dish that is perfect for a weeknight meal. The mushrooms are flavorful and juicy, the shrimp is tender and succulent, and the spinach adds a boost of nutrients and color. This dish is sure to be a hit with your family and friends.

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