Portabella Formaggio With Balsamic Reduction

Name: Portabella Formaggio With Balsamic Reduction
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 mushrooms, 2-3 serving(s)
Ingredients: 1/4 cup pignoli nut; 1/8 cup parmesan cheese; 2 portabella mushrooms; 42 g Laughing Cow light swiss cheese (2 wedges); 1 tablespoon fat free sour cream; 1/4 cup part-skim ricotta cheese; 1 tablespoon chopped basil; salt and pepper; flour (for dredging); 1 large egg, beaten; 1 1/2 tablespoons extra virgin olive oil; 1/4 cup balsamic vinegar; 1 -1 1/2 cup spinach leaves

Submitted by Chef C.H.

"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..."

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Ready In:: 20mins
Ingredients:: 13
Yields:: 2 mushrooms
Serves:: 2-3

ingredients

¹⁄₄ cup pignoli nut
¹⁄₈ cup parmesan cheese
2 portabella mushrooms
42 g Laughing Cow light swiss cheese (2 wedges)
1 tablespoon fat free sour cream
¹⁄₄ cup part-skim ricotta cheese
1 tablespoon chopped basil
salt and pepper
flour (for dredging)
1 large egg, beaten
1 ¹⁄₂ tablespoons extra virgin olive oil
¹⁄₄ cup balsamic vinegar
1 - 1 ¹⁄₂ cup spinach leaves

directions

Preheat oven to 350 degrees F.
Put the pine nuts and 1/8 cup parmesan cheese into a blender or food processor and chop till fine (like breadcrumbs). Set aside.
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).
Mix together cheeses, basil, and salt and pepper to taste.
Place a thin layer of cheese evenly on gill side of mushrooms.
Dredge top side of mushrooms in flour.
Dip entire mushroom in egg and coat with the pine nut/parmesan mixture.
Oil a baking pan and place mushrooms cheese side up.
Drizzle tops with olive oil and bake for 10 minutes or until mushrooms are tender.
While mushrooms are baking: Pour balsamic vinegar in a small saucepan. Cook over medium heat until reduced to a syrup. Do not stir.
Place spinach on plates. Top with mushrooms. Drizzle with the balsamic reduction and more olive oil.