Portabella Formaggio With Balsamic Reduction

“Great side or appetizer. Don't let the ingredient list throw you off, it's easy to put together and tastes pretty good too. I got the original recipe from a cookbook titled 'Carolina Cooking' and wanted to make it a little better for you. I think I succeded without losing any of the flavor. Hope you like...”
READY IN:
20mins
SERVES:
2-3
YIELD:
2 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Put the pine nuts and 1/8 cup parmesan cheese into a blender or food processor and chop till fine (like breadcrumbs). Set aside.
  3. Remove stems from mushrooms and scrape off gills with the side of a spoon. (The portabella mushroom gills can be eaten, but during cooking they separate from the mushroom cap and give the food a dirty look. Plus it creates a nice "bowl" for the filling).
  4. Mix together cheeses, basil, and salt and pepper to taste.
  5. Place a thin layer of cheese evenly on gill side of mushrooms.
  6. Dredge top side of mushrooms in flour.
  7. Dip entire mushroom in egg and coat with the pine nut/parmesan mixture.
  8. Oil a baking pan and place mushrooms cheese side up.
  9. Drizzle tops with olive oil and bake for 10 minutes or until mushrooms are tender.
  10. While mushrooms are baking: Pour balsamic vinegar in a small saucepan. Cook over medium heat until reduced to a syrup. Do not stir.
  11. Place spinach on plates. Top with mushrooms. Drizzle with the balsamic reduction and more olive oil.

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